Abstract
Background: olive pomace extract (OPE) is a rich source of health promoting polyphenols (hydroxytyrosol (HTS) and tyrosol (TS)) and can be used as a nutraceutical ingredient of dietary supplements and functional foods. Its adequate bioavailability is a prerequisite for excreting biological activity and can be significantly and specifically affected by different food matrices. Methods: in order to investigate food effects on polyphenol bioaccessibility, OPE was co-digested with different foods according to internationally harmonized in vitro digestibility method. Impact of particular nutrients on HTS and TS permeability was assessed on Caco-2 cell monolayer. Results: HTS and TS bioaccessibility and transepithelial permeability can be significantly affected by foods (nutrients), especially by casein and certain types of dietary fiber. Those effects are polyphenol-and nutrient-specific and are achieved either through complexation in gastrointestinal lumen and/or through direct effects of nutrients on intestinal monolayer. Conclusions: obtained results emphasize the significance and complexity of polyphenol interactions within the food matrix and the necessity of individual investigational approaches with respect to particular food/nutrient and interacting phenolic compounds.
Highlights
The well-established health effects of olive oil can be attributed to its high monounsaturated fatty acid content; it is principally made of oleic acid (56% to 84% of the total fraction of fatty acids) and its phenolic compounds are effective at decreasing the risk of cardiovascular disease, mostly due to its ability to reduce the peroxidation of blood lipids [1,2]
There are several types of in vitro digestion methods that are commonly used for food, but static models, which use a constant ratio of food to enzymes and electrolytes, and a constant pH for each digestive phase, are used most often
This is consistent with available literature data stating that during the gastric phase of digestion the majority of polyphenols is released from food matrix where they originally formed covalent bonds with carbohydrates of the cell wall, proteins, or one with another [10]
Summary
The well-established health effects of olive oil can be attributed to its high monounsaturated fatty acid content; it is principally made of oleic acid (56% to 84% of the total fraction of fatty acids) and its phenolic compounds are effective at decreasing the risk of cardiovascular disease, mostly due to its ability to reduce the peroxidation of blood lipids [1,2]. While lipophilic phenols, including tocopherols and tocotrienols, can be found in other types of vegetable oils, hydrophilic phenols (hydroxytyrosol, tyrosol, and oleuropein) are characteristic of olive oil, and are not found in other oils and fats. They demonstrate unusual sensory properties, exert antioxidant, immunomodulatory, antimicrobial, and anticancer activity, and may decrease the risk of numerous, chronic, non-infectious diseases, such as atherosclerosis, different types of cancer (colorectal, prostate, breast, etc.), chronic inflammation, strokes (e.g., ischemic stroke), and other degenerative diseases (primarily neurodegenerative diseases, such as Alzheimer’s disease) [2]. Numerous green extraction methods for efficient extraction of polyphenols from olive mill waste were recently developed [3,4,5,6], and significant steps forward have been taken in developing functional
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
