The antioxidants in oils heated at frying temperature, whether natural or added, could protect against postprandial oxidative stress in obese people
| Autor: | Oriol A. Rangel-Zuñiga, Jose Lopez-Miranda, Aleyda Pérez-Herrera, Francisco Pérez-Jiménez, Inmaculada Tasset, Carmen Marin, Pablo Perez-Martinez, Antonio Camargo, Javier Delgado-Lista, Isaac Túnez, María Dolores Luque de Castro, Fernando López-Segura, Gracia M. Quintana-Navarro |
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| Rok vydání: | 2012 |
| Předmět: |
Adult
Male Antioxidant food.ingredient Hot Temperature medicine.medical_treatment medicine.disease_cause Antioxidants Analytical Chemistry Fatty Acids Monounsaturated chemistry.chemical_compound food medicine Humans Plant Oils Sunflower Oil Food science Obesity Canola Olive Oil Oil additive Aged Sunflower oil General Medicine Glutathione Middle Aged Postprandial Period Oxidative Stress Postprandial chemistry Biochemistry Female Food Additives Rapeseed Oil Oxidation-Reduction Oxidative stress Food Science Olive oil |
| Zdroj: | Food chemistry. 138(4) |
| ISSN: | 1873-7072 |
| Popis: | We have investigated the effects of the intake of oils heated at frying temperature in order to find an oil model for deep-frying that prevents postprandial oxidative stress. Twenty obese people received four breakfasts following a randomised crossover design consisting of different oils (virgin olive oil (VOO), sunflower oil (SFO), and a mixed seed oil (SFO/canola oil) with added dimethylpolysiloxane (SOX) or natural antioxidants from olives (SOP)), which were subjected to 20 heating cycles. The intake of SFO-breakfast reduced plasma GSH levels and the GSH/GSSG ratio, increased protein carbonyl levels, and induced a higher gene expression of the different NADPH-oxidase subunits, Nrf2-Keap1 activation, gene expression of the antioxidant enzymes in peripheral blood mononuclear cells and antioxidant plasma activities than the intake of the breakfasts prepared with VOO, SOP and SOX. Oils with phenolic compounds, whether natural (VOO) or artificially added (SOP), or with artificial antioxidant (SOX), could reduce postprandial oxidative stress compared with sunflower oil. |
| Databáze: | OpenAIRE |
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