Polifenoles del aove en la salud. Interacción con la microbiota intestinal
Archivos
Fecha
2024-01-15
Autores
Título de la revista
ISSN de la revista
Título del volumen
Editor
Jaén: Universidad de Jaén
Resumen
En los últimos años, los polifenoles presentes en el aceite de oliva virgen extra (AOVE) han sido ampliamente estudiados por sus numerosos beneficios para la salud, reduciendo el riesgo de padecer numerosas enfermedades. Una vez absorbidos, la mayoría de los compuestos fenólicos ingeridos llegan al colon, donde ejercen un impacto modulador sobre la microbiota intestinal. Por ello, esta revisión se centra en los beneficios de los polifenoles del AOVE para la salud y su capacidad para promover bacterias intestinales beneficiosas e inhibir aquellas especies potencialmente patógenas, ejerciendo este doble efecto modulador. Tras una amplia búsqueda, se ha comprobado que el genoma de las bacterias beneficiosas codifica una serie de enzimas asociadas a polifenoles (PAZymes) involucradas exclusivamente en la degradación de estos compuestos fenólicos, transformándolos en metabolitos, lo que les permite su persistencia en el ecosistema intestinal. Sin embargo, los polifenoles también pueden inhibir el crecimiento de cepas patógenas que provocan enfermedades en la salud, ejerciendo un efecto antimicrobiano. En conclusión, hay evidencias que respaldan los efectos beneficiosos de los polifenoles para prevenir diversas enfermedades, especialmente a nivel intestinal, pero se necesitan más estudios para investigar este efecto en humanos.
In recent years, the polyphenols present in extra virgin olive oil (EVOO) have been widely studied for their numerous health benefits, reducing the risk of developing various diseases. Once absorbed, most of the ingested phenolic compounds reach the colon, where they exert a modulating impact on the intestinal microbiota. Therefore, this review focuses on the health benefits of EVOO polyphenols and their ability to promote beneficial intestinal bacteria and inhibit those potentially pathogenic species, exerting this double modulating effect. After an extensive search, it has been found that the genome of beneficial bacteria encodes a series of enzymes associated with polyphenols (PAZymes) involved exclusively in the degradation of this phenolic compounds, transforming them into metabolites, which allows them to persist in the intestinal ecosystem. However, polyphenols can also inhibit the growth of pathogenic strains that cause health diseases, exerting an antimicrobial effect. In conclusion, there is evidence supporting the beneficial effects of polyphenols in preventing various diseases, especially at the intestinal level, but further studies are needed to investigate this effect in humans.
In recent years, the polyphenols present in extra virgin olive oil (EVOO) have been widely studied for their numerous health benefits, reducing the risk of developing various diseases. Once absorbed, most of the ingested phenolic compounds reach the colon, where they exert a modulating impact on the intestinal microbiota. Therefore, this review focuses on the health benefits of EVOO polyphenols and their ability to promote beneficial intestinal bacteria and inhibit those potentially pathogenic species, exerting this double modulating effect. After an extensive search, it has been found that the genome of beneficial bacteria encodes a series of enzymes associated with polyphenols (PAZymes) involved exclusively in the degradation of this phenolic compounds, transforming them into metabolites, which allows them to persist in the intestinal ecosystem. However, polyphenols can also inhibit the growth of pathogenic strains that cause health diseases, exerting an antimicrobial effect. In conclusion, there is evidence supporting the beneficial effects of polyphenols in preventing various diseases, especially at the intestinal level, but further studies are needed to investigate this effect in humans.