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Food Chem. 2016 Sep 1;206:234-8. doi: 10.1016/j.foodchem.2016.03.048. Epub 2016 Mar 16.

Pinoresinol of olive oil decreases vitamin D intestinal absorption.

Author information

1
INRA, UMR1260 "Nutrition, Obesity and Risk of Thrombosis", F-13385 Marseille, France; INSERM, UMR U1062, F-13385 Marseille, France; Aix-Marseille Université, F-13385 Marseille, France.
2
INRA, UMR 1019, UNH, CRNH Auvergne, F-63000 Clermont-Ferrand, France.
3
Biochemistry Department, Centre Technique de Conservation des Produits Agricoles (CTCPA), Site Agroparc, F-84911 Avignon, France.
4
INRA, UMR1260 "Nutrition, Obesity and Risk of Thrombosis", F-13385 Marseille, France; INSERM, UMR U1062, F-13385 Marseille, France; Aix-Marseille Université, F-13385 Marseille, France. Electronic address: Emmanuelle.Reboul@univ-amu.fr.

Abstract

Enriching oils, such as olive oil, could be one solution to tackle the worldwide epidemic of vitamin D deficiency and to better fit with omega 3 (DHA) recommendations. However, data regarding the interactions occurring at the intestinal level between vitamin D and phenols from olive oil are scarce. We first determined the effect of polyphenols from a virgin olive oil, and a virgin olive oil enriched with DHA, on vitamin D absorption in rats. We then investigated the effects of 3 main olive oil phenols (oleuropein, hydroxytyrosol and pinoresinol) on vitamin D uptake by Caco-2 cells. The presence of polyphenols in the olive oil supplemented with DHA inhibited vitamin D postprandial response in rats (-25%, p<0.05). Similar results were obtained with a mix of the 3 polyphenols delivered to Caco-2 cells. However, this inhibitory effect was due to the presence of pinoresinol only. As the pinoresinol content can highly vary between olive oils, the present results should be taken into account to formulate an appropriate oil product enriched in vitamin D.

KEYWORDS:

Caco-2 cells; Cholecalciferol; Enterocyte; Polyphenol; Rats; Uptake

PMID:
27041321
DOI:
10.1016/j.foodchem.2016.03.048
[Indexed for MEDLINE]

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