Skip to Main content Skip to Navigation
Journal articles

Pinoresinol of olive oil decreases vitamin D intestinal absorption

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
Document type :
Journal articles
Complete list of metadatas

https://www.hal.inserm.fr/inserm-01478510
Contributor : Emmanuelle Reboul <>
Submitted on : Tuesday, February 28, 2017 - 10:55:40 AM
Last modification on : Friday, December 4, 2020 - 3:32:03 PM

Identifiers

Collections

Citation

Aurélie Goncalves, Marielle Margier, Camille Tagliaferri, Patrice Lebecque, Stéphane Georgé, et al.. Pinoresinol of olive oil decreases vitamin D intestinal absorption. Food Chemistry, Elsevier, 2016, 206, pp.234 - 238. ⟨10.1016/j.foodchem.2016.03.048⟩. ⟨inserm-01478510⟩

Share

Metrics

Record views

370