Pharmacokinetics of maslinic and oleanolic acids from olive oil – Effects on endothelial function in healthy adults. A randomized, controlled, dose–response study de la Torre, Rafael Carbó, MArceli Pujadas, Mitona Biel, Sarah Mesa, Maria Dolores Covas, María Isabel Expósito-Ruiz, Manuela Espejo, Juan Antonio Sánchez-Rodriguez, Estefanía Diaz-Pellicer, PAtricia Jimenez-Valladares, Francisco Rosa, Carmen Pozo, Oscar Fitó, Montserrat Maslinic Oleanolic Bioavailibility Triterpenes Endothelial function Pharmacokinetics To date, pharmacokinetics of maslinic (MA) and oleanolic (OA) acids, at normal dietary intakes in humans, have not been evaluated, and data concerning their bioactive effects are scarce. We assessed MA and OA pharmacokinetics after ingestion of olive oils (OOs) with high and low triterpenic acid contents, and specifically the effect of triterpenes on endothelial function. We performed a double-blind, dose–response, randomized, crossover nutritional intervention in healthy adults, and observed that MA and OA increased in biological fluids in a dose-dependent manner. MA bioavailability was greater than that of OA, and consumption of pentacyclic triterpenes was associated with improved endothelial function. To the best of our knowledge, this is the first time MA pharmacokinetics, and effects on endothelial function in vivo, have been reported in humans. 2025-01-30T09:05:51Z 2025-01-30T09:05:51Z 2020 journal article de la Torre R, Carbó M, Pujadas M, Biel S, Mesa MD, Covas MI, Expósito M, Espejo JA, Sanchez-Rodriguez E, Díaz-Pellicer P, Jimenez-Valladares F, Rosa C, Pozo O, Fitó M. Pharmacokinetics of maslinic and oleanolic acids from olive oil - Effects on endothelial function in healthy adults. A randomized, controlled, dose-response study. Food Chem. 2020 Aug 30;322:126676. doi: 10.1016/j.foodchem.2020.126676. Epub 2020 Mar 27. PMID: 32305871. https://hdl.handle.net/10481/101102 10.1016/j.foodchem.2020.126676 eng embargoed access