Biodisponibilidad y metabolismo de los compuestos

Abstract

There is increasing evidence that phenolic compounds present in virgin olive oils are partly responsible for the health benefits associated with habitual consumption of virgin olive oil, as part of a Mediterranean diet. Moreover, it is well known that the biological properties of virgin olive oil phenolics depend on their bioavailability and metabolization in the gastrointestinal tract, being essential to know the structural form of circulating olive oil polyphenols available to target tissues, in order to obtain more detailed information about their mechanism of action in vivo. Therefore, a brief review of the bioaccesibility in gastrointestinal conditions, together with the study of intestinal transport and metabolism in Caco-2 cells, and liver metabolism in HepG2 cells of hydroxytyrosol and its conjugated form present in virgin olive oil, hydroxytyrosyl acetate, is offered.