The LC–MS-based metabolomics of hydroxytyrosol administration in rats reveals amelioration of the metabolic syndrome

Lemonakis, Nikolaos; Poudyal, Hemant; Halabalaki, Maria; Brown, Lindsay; Tsarbopoulos, Anthony; Skaltsounis, Alexios‐Léandros; Gikas, Evagelos

doi:10.1016/j.jchromb.2016.12.020

Cited by 29 publications

(20 citation statements)

References 38 publications

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“…This was due to the purity of HXTs (99.2%) compared to the 7.26% content of bioactive compound in HXTo. HXT is known for its antioxidant potential, which is ten times higher than green tea and two times greater than coenzyme Q10 [ 29 ]. It also has a greater function as a free radical scavenger, and greater efficacy under stress conditions.…”

Section: Discussionmentioning

confidence: 99%

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Synthetic vs. Natural Hydroxytyrosol for Clean Label Lamb Burgers

2020

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Clean labelling refers to consumers’ desire for manufacturers to be more transparent in the way their products are made and sourced. Natural antioxidants (spices, herbs, fruits, or vegetables) have been proven to offer the same functionality as their synthetic counterparts, with the advantage of being label friendly and process compatible, maintaining meat quality and reducing food waste. Lamb meat has the challenges to have an intense flavour and fat composition to test the effectiveness of some of these natural antioxidants like hydroxytyrosol (HXT). The current paper was designed to test both natural (HXTo) and synthetic (HXTs) antioxidants using four lamb patty batches: one Control (C) (which included sulphites); a reference (R) sample (14.6% carnosic acid and 6% carnosol from natural rosemary extracts, 200 ppm); a sample containing synthetic hydroxytyrosol (HXTs, 99% purity, 200 ppm); and a sample with added organic hydroxytyrosol (HXTo, sample 7% purity from olive tree leaves, 200 ppm). A shelf-life study was carried out for 6 days at 4 °C, testing proximal composition and mineral bioavailability, pH changes, colour (by CIELab), total antioxidant capacity (TAC by oxygen radical absorbance capacity (ORAC)), lipid and protein oxidation (thiobarbituric acid reactive substances (TBARs) and thiol loss, respectively), volatile compound profiles (by HPC-MS), sensory evaluation, and microbiological growth (as total vial count (TVC) and total coliform count (TCC)). Results revealed that lamb burgers with added HXTs had better-preserved raw lamb meat in the test conditions, with reduced colour losses, lipid oxidation, and release of volatile compounds, the half the microbiological growth (TVC) of the Control, the best TAC, and significantly increased (p < 0.05) minerals bioavailability, while maintaining sensory acceptability. In summary, natural antioxidants are an adequate strategy for lamb meat burgers. Regarding HXTo, obtained from olives, the synthetic analogue is even more effective in terms of preservative and antioxidant activity, and in maintaining the nutritional value, sensory characteristics, and safety of food products.

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Section: Discussionmentioning

confidence: 99%

“…In addition, its extract contains carnosic acid, epirosmanol, rosmanol, methylcarnosate, and isorosmanol [ 14 , 26 , 33 , 34 ]. Furthermore, these extracts have also previously demonstrated antioxidant properties, both in vitro and applied to meat products [ 29 , 30 , 35 ].…”

Section: Discussionmentioning

confidence: 99%

Synthetic vs. Natural Hydroxytyrosol for Clean Label Lamb Burgers

2020

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“…Another study has shown that protective effects of HTyr on the liver are associated with the recovery of the activity of Δ-5 and Δ-6 desaturase enzymes, the most relevant enzymes in biosynthesis of LCPUFAs (eicosapentaenoic acid, EPA, C20:5n-3, docosahexaenoic acid, DHA, C22:6n-3 and arachidonic acid, AA, C20:4n-6), downregulation of the lipogenic factor sterol regulatory element binding protein (SREBP)-1c and the maintenance of the levels of n-3 LCPUFAs in extrahepatic tissues [75]. The effects of combined EPA (50 mg/kg/day) and HTyr (5 mg/kg/day) were studied as a potential therapy for NAFLD and it was shown that this combination drastically decreases NAFLD development, mostly due to the effect of HTyr [76].…”

Section: Hydroxytyrosolmentioning

confidence: 99%

Hydroxytyrosol, Tyrosol and Derivatives and Their Potential Effects on Human Health

et al. 2019

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The Mediterranean diet and olive oil as its quintessential part are almost synonymous with a healthy way of eating and living nowadays. This kind of diet has been highly appreciated and is widely recognized for being associated with many favorable effects, such as reduced incidence of different chronic diseases and prolonged longevity. Although olive oil polyphenols present a minor fraction in the composition of olive oil, they seem to be of great importance when it comes to the health benefits, and interest in their biological and potential therapeutic effects is huge. There is a growing body of in vitro and in vivo studies, as well as intervention-based clinical trials, revealing new aspects of already known and many new, previously unknown activities and health effects of these compounds. This review summarizes recent findings regarding biological activities, metabolism and bioavailability of the major olive oil phenolic compounds—hydroxytyrosol, tyrosol, oleuropein, oleocanthal and oleacein—the most important being their antiatherogenic, cardioprotective, anticancer, neuroprotective and endocrine effects. The evidence presented in the review concludes that these phenolic compounds have great pharmacological potential, however, further studies are still required.

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“…HXT is a phenylethanoid with demonstrated antioxidant properties in vitro, it is found in olive leaf and oil from this fruit, responsible for intense flavour and aroma, being oleuropein precursor [ 16 , 17 ]. In addition, it has demonstrated this capacity in vivo in several studies in rats, such as Merra et al or Lemonakis et al [ 18 , 19 ], that showed the power of HXT to reduce the risk to suffer metabolic syndrome. In its chemical structure, this compound has an additional OH group in its benzene ring, compared to the tyrosol (TYR) ( Figure 2 ).…”

Section: Introductionmentioning

confidence: 99%

Hydroxytyrosol: Health Benefits and Use as Functional Ingredient in Meat

2018

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Hydroxytyrosol (HXT) is a phenolic compound drawn from the olive tree and its leaves as a by-product obtained from the manufacturing of olive oil. It is considered the most powerful antioxidant compound after gallic acid and one of the most powerful antioxidant compounds between phenolic compounds from olive tree followed by oleuropein, caffeic and tyrosol. Due to its molecular structure, its regular consumption has several beneficial effects such as antioxidant, anti-inflammatory, anticancer, and as a protector of skin and eyes, etc. For these reasons, the use of HXT extract is a good strategy for use in meat products to replace synthetics additives. However, this extract has a strong odour and flavour, so it is necessary to previously treat this compound in order to not alter the organoleptic quality of the meat product when is added as ingredient. The present review exposes the health benefits provided by HXT consumption and the latest research about its use on meat. In addition, new trends about the application of HXT in the list of ingredients of healthier meat products will be discussed.

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The LC–MS-based metabolomics of hydroxytyrosol administration in rats reveals amelioration of the metabolic syndrome

Cited by 29 publications

References 38 publications

Synthetic vs. Natural Hydroxytyrosol for Clean Label Lamb Burgers

Synthetic vs. Natural Hydroxytyrosol for Clean Label Lamb Burgers

Hydroxytyrosol, Tyrosol and Derivatives and Their Potential Effects on Human Health

Hydroxytyrosol: Health Benefits and Use as Functional Ingredient in Meat

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