Effect of dietary oils on lipid peroxidation and on antioxidant parameters of rat plasma and lipoprotein fractions.

Scaccini, Cristina; Nardini, Mirella; D'Aquino, Massimo; Gentili, Vincenzo; Felice, Maurizio Di; Tomassi, G.

doi:10.1016/s0022-2275(20)41427-0

Cited by 139 publications

(24 citation statements)

References 37 publications

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“…It contains around 66% of carbohydrates (glucose, fructose, and sucrose), dietary fibres, phytosterols, polyphenols, tocopherols, and minerals. 6 Various studies have shown that VCO increases the serum level of high-density lipoprotein cholesterol and reduces the level of low-density lipoprotein cholesterol, 7 and exhibit strong antioxidant 8 and antidiabetic properties. 9 Therefore, the aim of our study was to investigate the possible protective effects of VCO on oxidative stress biomarkers in the liver, kidney, and heart of alloxan-induced diabetic male Wistar albino rats.…”

Section: Introductionmentioning

confidence: 99%

The protective role of virgin coconut oil on the alloxan-induced oxidative stress in the liver, kidneys and heart of diabetic rats

et al. 2019

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Section: Introductionmentioning

confidence: 99%

The protective role of virgin coconut oil on the alloxan-induced oxidative stress in the liver, kidneys and heart of diabetic rats

et al. 2019

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“…Animal studies in rats and rabbits demonstrated that LDL isolated from animals fed virgin olive oil exhibit a higher resistance to oxidation when compared with animals given a triglyceride preparation with an equivalent amount of oleic acid, i.e. triolein [17], or «plain» olive oil [18]. We demonstrated that olive oil phenolics are dosedependently absorbed in humans and that they are excreted in the urine, mainly as glucuronide Biological significance of virgin olive oil Natural Product Communications Vol.…”

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confidence: 73%

Olive-oil Phenolics and Health: Potential Biological Properties

Visioli

Ieri

Mulinacci

et al. 2008

Natural Product Communications

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Extra virgin olive oil, the primary source of oil in the Mediterranean diet, differs significantly in composition from dietary lipids that are consumed by other populations. The several minor constituents of virgin olive oil include vitamins such as alphaand gamma-tocopherols (around 200 ppm) and beta-carotene, phytosterols, pigments, terpenic acids, flavonoids, squalene, and a number of phenolic compounds, such as hydroxytyrosol, usually grouped under the rubric "polyphenols". The antioxidant and enzyme-modulating activities of extra virgin olive oil phenolics, such as their ability to inhibit NF-kB activation in human monocyte/macrophages has been demonstrated in vitro. There is also solid evidence that extra virgin olive oil phenolic compounds are absorbed and their human metabolism has been elucidated. Several activities that might be associated with cardiovascular protection, such as inhibition of platelet aggregation and reduction of plasma rHcy have been demonstrated in vivo. The biologically relevant properties of olive phenolics are described, although further investigations in controlled clinical trials are needed to support the hypothesis that virgin olive oil consumption may contribute to lower cardiovascular mortality.

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“…This agree with the concept that fat high in monoenes may be considerably more toxic than more highly unsaturated fats when heated under the same conditions (Alexander, 1981) and support the opinion that fatty acid unsaturation of dietary oils is not the only determining factor of the antioxidant capacity. Therefore, the optimal balance between the content of unsat• urated fatty acids and natural antioxidants in dietary oils appear to be of major importance (Scaccini et al, 1992). Moreover, recent work suggest that the benefits oc• curred by lowering polyunsaturated f«lty acids could be lost if the levels of anlioxidants such as tocopherols are reduced (Uotha et al, 2003).…”

Section: Discussionmentioning

confidence: 99%

Biochemical and Histopathological Changes in Albino Rats after Long Term Consumption of Some Heated Oils

Ali¹,

Zalata²,

Kamel³

et al. 2005

Mansoura Journal of Forensic Medicine and Clinical Toxicology

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This study WtlS carried out on 70 adult male albino rats with average weight 102.57 ± /4_J9 gran~. A pilvt ;)•urvey scutly u/ilong 1200 females in Mansoura Faculty of Medici11e was done 10 choose tlw oi!/io be tested. These oils were used once for frying potatoes chips for different periods (I 14, I 12. and I hour) , repeatedly used 2, 3 and 4 times: ruc/1 1/4 hour and repeatedly ~~sed 2 times; each 112 l101tr. The effect of heating on oils was determined by assessment of Tllio Barbituric A cid Reactive Subswnces (TlJARS) in rhe fresh nnd heated sttldied oils. Results revellled that the dereriorative effect of f1eat increases by in-cr<'asill,li tlu: cl11mtfon uf oil ttsc ond tile repcli!iun of healitlg was much more destmctive than I he continuous use of the oil. Oils heated repeatedly for 4 times; eacl! /14 lzour was found ro have the mcuimmu TBA RS collletl f and so they were chosen for /he preparalioll of diet used during the swdy ott experinu;ntof animals. The uninwls wc:re r(llu{omly divided in;o Jewm groups: 10 rats eacl1 nud fed for three numtlu 1/u: prepared experimental diet. Firs t group of animals was fed oil free diet (11egative comrol grottp). A11iuwls was fed diet C011taini11g fresh (nonheated) sunflower (FS) oil in the second group (positive control group). repeatedly heated sunflower ( HS) oil in the third group, fresh (11011-lte01ed) collonsecd ( FC) oil in the fourth group (pos irive co/1/ro/ group, repeatedly heated cottonseed (HC) oil in the fifth group . fn:slt (11011-lteated) 111ixed ( stmf/ower and cottonseed) ( FM) oil in the six lit group (positive COIIIrol group) ami repc:medly healed mixed (sunflower nud cottonseed) (11M) oil in the seventh group. Rats were sacrificed and dissected at the end of third month of the study. Organs (fiver, kidr•ey, colon, !teart, and testis) were immediately excised and prepared for patholog ical studies and blood samples were <;ollectedfor biochcmicnl ~•rudies including estimation of ''TBARS" and glutathione peroxidase in serum , separariott of cc -. olocopherols r111d tocopflerol acetate and estimation of serum ALT, AST, albumin, creatinine a/Ill urea. In experimental animals it was foU11 d that chronic conswnption of any of the repeatedly l1eared swdied oils i11creases tl1e serum level of 1he peroxidmive products (TBA RS), decreases tire nmioxida11t defense of the body (serum glutatltio11e peroxidnse and tocopherols) and compromisi11g the liver and kidney full ctions presented as increase in the serum hepatic e11~ymes, decrease in serum albumin and increase in both Mt1115011rn f. Forensic M ed. Cli11 . Toxicol.

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Effect of dietary oils on lipid peroxidation and on antioxidant parameters of rat plasma and lipoprotein fractions.

Cited by 139 publications

References 37 publications

The protective role of virgin coconut oil on the alloxan-induced oxidative stress in the liver, kidneys and heart of diabetic rats

The protective role of virgin coconut oil on the alloxan-induced oxidative stress in the liver, kidneys and heart of diabetic rats

Olive-oil Phenolics and Health: Potential Biological Properties

Biochemical and Histopathological Changes in Albino Rats after Long Term Consumption of Some Heated Oils

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