The authors of a paper published in the September edition of the journal Diseases, state that extra virgin olive oil and red wine are two basic elements that form part of the so-called Mediterranean diet. Both stand out because of their high phenolic compound content and their potential related health benefits. Their research focused on the metabolic disposition of resveratrol (RESV), tyrosol (TYR), and hydroxytyrosol (HT) following the consumption of extra virgin olive oil (EVOO), red wine (RW), and a combination of both.
In a study, 12 healthy volunteers consumed a single dose of 25 mL of extra virgin olive oil, 150 mL of red wine, and a combination of both in a crossover randomised clinical trial. Urinary recovery of RESV, TYR, and HT was analysed in urine samples collected over a 6-h period following the intake of each treatment. Higher HT levels were observed following extra virgin olive oil compared to red wine (3788 ± 1751 nmols and 2308 ± 847 nmols respectively). After the combination of extra virgin olive oil and red wine, the recovery of TYR and HT metabolites increased statistically compared to their separate consumption (4925 ± 1751 nmols of TYR and 6286 ± 3198 nmols of HT). Extra virgin olive oil triggered an increase in glucuronide conjugates, while red wine intake raised sulfate metabolites. Marginal effects were observed in RESV increased bioavailability after the combination of RW with the fat matrix provided by EVOO.
Source: Wine and Olive Oil Phenolic Compounds Interaction in Humans. Boronat A, Martínez-Huélamo M, Cobos A, de la Torre R. Diseases. 2018 Sep 1;6(3). pii: E76.