Moderate consumption of wine, through both its phenolic compounds and alcohol content, promotes hydroxytyrosol endogenous generation in humans. A randomized controlled trial

Abstract

In humans, urinary hydroxytyrosol (OHTyr) concentrations have been associated to alcohol and wine consumption. To explore the role of wine components on promoting an endogenous OHTyr generation we performed a cross-over, double-blind, randomized controlled clinical trial (n = 28 healthy volunteers). Ethanol (wine and vodka), dealcoholized wine, and placebo were administered. Alcohol, dealcoholized wine, and particularly wine promoted a de novo OHTyr generation in vivo in humans. Potential OHTyr precursors (tyrosine, tyrosol, tyramine) were investigated in rats. Tyrosol was metabolized to OHTyr. Collating both studies, it is postulated that an increased Tyr bioavailability, a shift to a reductive pathway in dopamine and tyramine oxidative metabolism, and the biotransformation of Tyr to OHTyr were mechanisms involved in the OHTyr endogenous generation.

Metabolic disposition and biological significance of simple phenols of dietary origin: hydroxytyrosol and tyrosol

“…In humans, the first experimental evidence of Tyr formation after ethanol intake was In the second clinical trial (DOPET 2) conducted in healthy volunteers (Pérez-Mañá et al, 2015b) total Tyr excretion after vodka was around 2-fold greater than after placebo. On the other hand, 4-HPAA excretion with DW was significantly higher than with wine while no differences were found between vodka and placebo.…”

Protective effect of homovanillyl alcohol on cardiovascular disease and total mortality: virgin olive oil, wine, and catechol-methylathion

“…Polyphenols from VOO have also been shown to decrease the expression of atherosclerosis-related genes (27, 28). We have recently provided a mechanistic explanation for the combined protective effect of the simultaneous consumption of the 2 key components of the Mediterranean diet: VOO and wine (10). On the one hand, VOO provides tyrosol and hydroxytyrosol, whereas through the effect of alcohol on dopamine and tyramine metabolism, wine increases the endogenous generation of hydroxytyrosol and tyrosol in humans (10).…”

“…We have recently provided a mechanistic explanation for the combined protective effect of the simultaneous consumption of the 2 key components of the Mediterranean diet: VOO and wine (10). On the one hand, VOO provides tyrosol and hydroxytyrosol, whereas through the effect of alcohol on dopamine and tyramine metabolism, wine increases the endogenous generation of hydroxytyrosol and tyrosol in humans (10). On the other hand, alcohol from wine increases tyrosol bioavailability in humans, and an in vivo conversion of tyrosol to hydroxytyrosol occurs (10).…”

“…Circulating biomarkers are always subject to some degree of homeostasis, absorption, distribution, or metabolism. Metabolic influences seem to be especially relevant for the formation of hydroxytyrosol from tyrosol and for the conversion of hydroxytyrosol to HVAL (10,14). To our knowledge, no prior studies have evaluated how biological concentrations of hydroxytyrosol and HVAL relate to CVD and total mortality.…”

“…sustained consumption during 4 d of 25 mL rich-hydroxytyrosol VOO (13), and 6-fold higher HVAL urinary concentrations were observed after moderate red wine ingestion (150 mL) (10).…”