Red wine polyphenols protect n−3 more than n−6 polyunsaturated fatty acid from lipid peroxidation

Cazzola, Roberta; Cestaro, Benvenuto

doi:10.1016/j.foodres.2011.07.029

Cited by 20 publications

(11 citation statements)

References 32 publications

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“…A significant increase of total PUFA, n-3, and n-6 in the whole body and a higher total n-3 proportion in the plasma of fish fed the PCE supplemented diet were measured in our study. Although we detected small differences in plasma fatty acids, these changes were similar in proportions to the differences in plasma fatty acid percentages observed by di Giuseppe et al (2009), Cazzola and Cestaro (2011), and Toufektsian et al (2011. Taking into consideration the increase in the antioxidant capacity, the upregulation of gpx1, and the observed tendency toward lower concentrations of markers of lipid peroxidation in plasma of fish fed the PCE supplemented diet, we suggest that an in vivo protection against oxidative stress could be provided by the intake of dietary PCE.…”

Section: Discussionsupporting

confidence: 91%

“…These studies suggested that components of red wine such as polyphenols might have been responsible for the observed effects. In agreement with these findings, Cazzola and Cestaro (2011) found that red wine polyphenols significantly protected n-3 PUFA and to a lesser extent n-6 PUFA in plasma from lipid peroxidation when compared to the control group. Similarly, Toufektsian et al (2011) found that the dietary intake of a genetically modified corn rich in anthocyanins induced an increase in plasma very long-chain (n-3) PUFA percentage in rats.…”

Section: Discussionsupporting

confidence: 84%

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Dietary Intake of Purple Corn Extract Reduces Fat Body Content and Improves Antioxidant Capacity and n‐3 Polyunsaturated Fatty Acid Profile in Plasma of Rainbow Trout, Oncorhynchus mykiss

Villasante

Patro

Chew

et al. 2015

J World Aquaculture Soc

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A study was conducted to determine the benefits of the intake of purple corn extract (PCE), a natural source of anthocyanins, in rainbow trout, Oncorhynchus mykiss. A control or test diet supplemented with 5% PCE was fed to triplicate tanks with 25 fish each for 8 wk. The concentrations of three anthocyanins, cyanidin-3-glucoside, pelargonidin-3-glucoside, and peonidin-3-glucoside, were measured in PCE. The chemical composition and fatty acid profiles of fish, as well as the fatty acid profiles in plasma, liver, and muscle were determined. The total antioxidant capacity (TAC) and the concentration of oxidative damage biomarkers, for example, protein carbonyls, 8-hydroxydeoxyguanosine, and thiobarbituric acid reactive substances (TBARS), were determined in plasma. Transcription of two antioxidant enzymes, glutathione peroxidase 1 (gpx1) and superoxide dismutase 1 (sod1), was measured in erythrocytes. Significant lower adiposity and significant higher percentage of total n-3 and total n-6 polyunsaturated fatty acids (PUFA) in the body of fish fed the test diet were detected. Significant higher plasma percentage of total n-3 PUFA, significant higher plasma TAC, and significant higher expression of gpx1 in erythrocytes of fish fed the test diet were measured. Overall, our results suggest potential protection against in vivo lipid peroxidation in fish fed the PCE supplemented diet. This is especially true due to detection of an enhanced antioxidant protection in plasma and erythrocytes in fish, the reduced adiposity and greater proportion of total n-3 and n-6 PUFA in the fish body, as well as a tendency toward lower TBARS plasma concentration in fish fed the test diet when compared to the control group.

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Section: Discussionsupporting

confidence: 91%

Section: Discussionsupporting

confidence: 84%

Dietary Intake of Purple Corn Extract Reduces Fat Body Content and Improves Antioxidant Capacity and n‐3 Polyunsaturated Fatty Acid Profile in Plasma of Rainbow Trout, Oncorhynchus mykiss

Villasante

Patro

Chew

et al. 2015

J World Aquaculture Soc

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“…Lipid peroxidation and oxidation of cholesterol are usually described as separate events, but are supposed to take place in cell membrane at the same time. There are many reports indicating that polyphenols can limit lipid peroxidation in vitro and in vivo (Srinivasan et al., ; Cazzola and Cestaro, ; Regalado et al., ; Duchnowicz et al., ; Košinová et al., ). Therefore, we have investigated whether phenolics present in extracts from white mustard and coriander are able to protect against oxidation of membranes lipids and cholesterol.…”

Section: Discussionmentioning

confidence: 99%

Effect of biologically active substances present in water extracts of white mustard and coriander on antioxidant status and lipid peroxidation of mouse C2C12 skeletal muscle cells

Zielniok

Szkoda

Gajewska

et al. 2015

Animal Physiology Nutrition

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Coriander and white mustard, an annual plants originated in the Mediterranean region, have been cultivated and used as spices for a long time. Recent studies have shown that they may constitute a potential source of phenolic compounds. The aim of this study was to evaluate the content of polyphenols in coriander and white mustard water extracts and to investigate their antioxidant activity in C2C12 mouse skeletal muscle cells, which serve as a good model of cells with intensive metabolism. HPLC analysis showed that polyphenols were able to permeate from the water extracts of studied plants into the undifferentiated myoblasts as well as myocytes undergoing differentiation, increasing the concentration of reduced glutathione and upregulating glutathione reductase and peroxidase activity. White mustard and coriander extracts also decreased the levels of oxysterols and sum of tiobarbituric acid reactive substances (TBARS) in both: myoblasts and differentiating myocytes, demonstrating protective effect on cell membranes. The obtained results indicate that polyphenols synthesized by both herbs may have beneficial effects on muscle tissue.

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“…In addition to their potential role in neuroinflammation, the antioxidant property of flavonoids may prevent LC n-3 PUFA from peroxidation to which they are particularly sensitive due to their multiple double bonds (Cazzola and Cestaro, 2011) and further supports a synergistic effect of both food compounds. To our knowledge, only one animal study to date investigated the impact of combined flavonoids and fish oil and demonstrated a significantly greater antiamyloidogenic effect, relative to either component fed separately in AD transgenic mice (Giunta et al, 2010).…”

Section: A C C E P T E D Accepted Manuscriptmentioning

confidence: 93%

Neuroinflammatory processes in cognitive disorders: Is there a role for flavonoids and n-3 polyunsaturated fatty acids in counteracting their detrimental effects?

Vauzour

Martinsen

Layé

2015

Neurochemistry International

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Red wine polyphenols protect n−3 more than n−6 polyunsaturated fatty acid from lipid peroxidation

Cited by 20 publications

References 32 publications

Dietary Intake of Purple Corn Extract Reduces Fat Body Content and Improves Antioxidant Capacity and n‐3 Polyunsaturated Fatty Acid Profile in Plasma of Rainbow Trout, Oncorhynchus mykiss

Dietary Intake of Purple Corn Extract Reduces Fat Body Content and Improves Antioxidant Capacity and n‐3 Polyunsaturated Fatty Acid Profile in Plasma of Rainbow Trout, Oncorhynchus mykiss

Effect of biologically active substances present in water extracts of white mustard and coriander on antioxidant status and lipid peroxidation of mouse C2C12 skeletal muscle cells

Neuroinflammatory processes in cognitive disorders: Is there a role for flavonoids and n-3 polyunsaturated fatty acids in counteracting their detrimental effects?

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