Phenolic bioaccesibility and bioavailability rises in olive oil and thyme extracts
In vitro bioaccessibilty of hydroxytyrosol increases in presence of thyme. Olive and thyme co-exposure in Caco-2 led to higher bioavailability of eriodictyol and naringenin
Olive oils flavoured with edible herbs have grown in popularity because of their added value and potential health benefits.
However, the combined presence of different phytochemicals from olive oil and herbs requires study of their possible interactions during intestinal transport and metabolism.
The aim of the study was firstly to evaluate the effect on bioaccessibility of the co-occurring bioactive compounds from olive oil and thyme through an in vitro digestion model of three extracts: olive extract (OE), thyme extract (TE) and a combination of both (OTE).
The bioaccessible fractions were exposed to Caco-2 and HepG-2 cell models, as well as to a co-culture of both of these. Results indicated that the bioaccessibility of hydroxytyrosol was enhanced when OTE was digested.
After Caco-2 cells exposure, no significant differences were observed in hydroxytyrosol transport, whereas the main flavonoids from thyme seemed to undergo an enhanced basolateral permeation when both phenolic sources where exposed.
Laura Rubió, Alba Macià, Anna Castell-Auví, Montserrat Pinent, M. Teresa Blay, Anna Ardévol, Maria-Paz Romero, Maria-José Motilva, Effect of the co-occurring olive oil and thyme extracts on the phenolic bioaccesibility and bioavailability assessed by in vitro digestion and cell models, Food Chemistry, Volume 149, 15 April 2014, Pages 277-284, ISSN 0308-8146