Some olive oils decrease vitamin D absorption by 25 percent
Pinoresinol of olive oil decreases vitamin D intestinal absorption
Food Chemistry doi:10.1016/j.foodchem.2016.03.048
Aurélie Goncalvesa, b, c, Marielle Margiera, b, c, Camille Tagliaferrid, Patrice Lebecqued, Stéphane Georgée, Yohann Wittrantd, Véronique Coxamd, Marie-Josèphe Amiota, b, c, Emmanuelle Reboula, b, c, [email protected]
Highlights
•We examined the effect of olive oil polyphenols on vitamin D absorption.
•Olive oil polyphenols could inhibit vitamin D absorption in rats.
•Pinoresinol inhibited vitamin D uptake in Caco-2 cells.
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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