In vivo absorption, metabolism, and urinary excretion of alpha,beta-unsaturated aldehydes in experimental animals. Relevance to the development of cardiovascular diseases by the dietary ingestion of thermally stressed polyunsaturate-rich culinary oils
| Autor: | Angela Sheerin, Martin Grootveld, Andrew W.D. Claxson, Jane Hawkes, E Lynch, Christopher J.L. Silwood, Martin D. Atherton, Trevor Richens, David R. Blake |
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| Rok vydání: | 1998 |
| Předmět: |
Male
Magnetic Resonance Spectroscopy Arteriosclerosis Urine Lipid peroxidation chemistry.chemical_compound In vivo Animals Ingestion Rats Wistar chemistry.chemical_classification Aldehydes Autoxidation Fatty Acids General Medicine Glutathione Metabolism Rats Lipoproteins LDL Receptors LDL chemistry Biochemistry Cardiovascular Diseases Lipid Peroxidation Oils Research Article Polyunsaturated fatty acid |
| Zdroj: | Journal of Clinical Investigation. 101:1210-1218 |
| ISSN: | 0021-9738 |
| DOI: | 10.1172/jci1314 |
| Popis: | Thermal stressing of polyunsaturated fatty acid (PUFA)- rich culinary oils according to routine frying or cooking practices generates high levels of cytotoxic aldehydic products (predominantly trans-2-alkenals, trans,trans-alka-2,4-dienals, cis,trans-alka-2, 4-dienals, and n-alkanals), species arising from the fragmentation of conjugated hydroperoxydiene precursors. In this investigation we demonstrate that typical trans-2-alkenal compounds known to be produced from the thermally induced autoxidation of PUFAs are readily absorbed from the gut into the systemic circulation in vivo, metabolized (primarily via the addition of glutathione across their electrophilic carbon-carbon double bonds), and excreted in the urine as C-3 mercapturate conjugates in rats. Since such aldehydic products are damaging to human health, the results obtained from our investigations indicate that the dietary ingestion of thermally, autoxidatively stressed PUFA-rich culinary oils promotes the induction, development, and progression of cardiovascular diseases. |
| Databáze: | OpenAIRE |
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