{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,6]],"date-time":"2026-03-06T16:46:17Z","timestamp":1772815577516,"version":"3.50.1"},"reference-count":59,"publisher":"Wiley","issue":"2","license":[{"start":{"date-parts":[[2017,12,19]],"date-time":"2017-12-19T00:00:00Z","timestamp":1513641600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["RNEM\u2010REDE\/1518\/REM\/2005"],"award-info":[{"award-number":["RNEM\u2010REDE\/1518\/REM\/2005"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecular Nutrition Food Res"],"published-print":{"date-parts":[[2018,1]]},"abstract":"<jats:sec><jats:title>Scope<\/jats:title><jats:p>Phenolic compounds are minor components of extra virgin olive oil (EVOO). Secoiridoids are the major components contributing to the phenolic content of EVOO. Information is lacking regarding their potential as biomarkers for EVOO intake.<\/jats:p><\/jats:sec><jats:sec><jats:title>Methods and results<\/jats:title><jats:p>Healthy volunteers (<jats:italic>n<\/jats:italic>= 9) ingested 50\u00a0mL of EVOO in a single dose containing 322\u00a0mg kg<jats:sup>\u22121<\/jats:sup>total phenolic content (caffeic acid equivalents) and 6\u00a0mg 20 g<jats:sup>\u22121<\/jats:sup>hydroxytyrosol and its derivatives. Plasma is collected before (0\u00a0h) and at 0.5, 1, 2, 4, and 6\u00a0h after ingestion. Urine samples are collected prior to ingestion (0\u00a0h) and at 0\u20134, 4\u20138, 8\u201315, and 15\u201324\u00a0h. Samples are analyzed by UPLC coupled with an Exactive Orbitrap MS. Partial least squares discriminant analysis with orthogonal signal correction is applied to screen for metabolites that allow sample discrimination. Plasma biomarkers and urine biomarkers are selected although individual variability is observed among volunteers. Results are in accordance with in vitro experiments performed (in vitro digestion and hepatic microsomal activity assays).<\/jats:p><\/jats:sec><jats:sec><jats:title>Conclusions<\/jats:title><jats:p>Plasma (elenolic acid + H<jats:sub>2<\/jats:sub>;<jats:italic>p<\/jats:italic>\u2010HPEA\u2010EA + H<jats:sub>2<\/jats:sub>+ glucuronide) and urinary (3,4\u2010DHPEA\u2010EA, 3,4\u2010DHPEA\u2010EA + H<jats:sub>2<\/jats:sub>+glucuronide, methyl 3,4\u2010DHPEA\u2010EA + H<jats:sub>2<\/jats:sub>+glucuronide) secoiridoid compounds are selected as biomarkers to monitor EVOO intake showing good predictive ability according to multivariate analysis.<\/jats:p><\/jats:sec>","DOI":"10.1002\/mnfr.201700065","type":"journal-article","created":{"date-parts":[[2017,10,25]],"date-time":"2017-10-25T10:52:36Z","timestamp":1508928756000},"source":"Crossref","is-referenced-by-count":30,"title":["High Resolution Mass Spectrometric Analysis of Secoiridoids and Metabolites as Biomarkers of Acute Olive Oil Intake\u2014An Approach to Study Interindividual Variability in Humans"],"prefix":"10.1002","volume":"62","author":[{"given":"Sandra","family":"Silva","sequence":"first","affiliation":[{"name":"iBET Instituto de Biologia Experimental e Tecnol\u00f3gica Oeiras Portugal"},{"name":"Research Institute for Medicines (iMed.ULisboa) Faculty of Pharmacy Universidade de Lisboa Lisboa Portugal"}]},{"given":"Mar","family":"Garcia\u2010Aloy","sequence":"additional","affiliation":[{"name":"Biomarkers &amp; Nutrimetabolomic Laboratory Department of Nutrition Food Sciences and Gastronomy Food Technology Reference Net (XaRTA) Nutrition and Food Safety Research Institute (INSA) Faculty of Pharmacy and Food Sciences University of Barcelona Barcelona Spain"},{"name":"CIBER de Fragilidad y Envejecimiento Saludable (CIBERFES) Instituto de Salud Carlos III Barcelona Spain"}]},{"given":"Maria Eduardo","family":"Figueira","sequence":"additional","affiliation":[{"name":"Research Institute for Medicines (iMed.ULisboa) Faculty of Pharmacy Universidade de Lisboa Lisboa Portugal"}]},{"given":"Emilie","family":"Combet","sequence":"additional","affiliation":[{"name":"Human Nutrition School of Medicine Dentistry and Nursing College of Medical Veterinary and Life Sciences University of Glasgow Glasgow UK"}]},{"given":"William","family":"Mullen","sequence":"additional","affiliation":[{"name":"Institute of Cardiovascular and Medical Sciences University of Glasgow Glasgow UK"}]},{"given":"Maria Ros\u00e1rio","family":"Bronze","sequence":"additional","affiliation":[{"name":"iBET Instituto de Biologia Experimental e Tecnol\u00f3gica Oeiras Portugal"},{"name":"Research Institute for Medicines (iMed.ULisboa) Faculty of Pharmacy Universidade de Lisboa Lisboa Portugal"}]}],"member":"311","published-online":{"date-parts":[[2017,12,19]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.1079\/NRR200495"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.phrs.2007.01.010"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.numecd.2009.12.007"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.phrs.2012.03.006"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.3945\/ajcn.114.094219"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.2903\/j.efsa.2011.2033"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.2903\/j.efsa.2011.2044"},{"key":"e_1_2_8_9_1","doi-asserted-by":"publisher","DOI":"10.1002\/1438-9312(200210)104:9\/10<602::AID-EJLT602>3.0.CO;2-X"},{"key":"e_1_2_8_10_1","doi-asserted-by":"publisher","DOI":"10.1002\/mnfr.200600273"},{"key":"e_1_2_8_11_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-1-4757-5371-4"},{"key":"e_1_2_8_12_1","volume-title":"Olives and Olive Oil in Health and Disease Prevention","author":"Preedy V. 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