Pinoresinol of olive oil decreases vitamin D intestinal absorption
Goncalves, Aurélie | Margier, Marielle | Tagliaferri, Camille | Lebecque, Patrice | Georgé, Stéphane | Wittrant, Y. | Coxam, Véronique | Amiot, Marie-Josèphe | Reboul, Emmanuelle | Nutrition, obésité et risque thrombotique (NORT) ; Institut National de la Recherche Agronomique (INRA)-Aix Marseille Université (AMU)-Institut National de la Santé et de la Recherche Médicale (INSERM) | Unité de Nutrition Humaine (UNH) ; Institut National de la Recherche Agronomique (INRA)-Université d'Auvergne - Clermont-Ferrand I (UdA)-Clermont Université | Centre Technique de la Conservation des Produits Agricole, Site Agroparc (CTCPA) | CIFRE grant from ANRT [French National Association for Research and Technology], Lesieur Company , CIFRE grant, pOLIVd3 ANR [French National Research Agency] program ANR-10-ALIA-0008
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Показать больше [+] Меньше [-]Английский. 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
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