English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/55843
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:

Effect of dietary high-oleic-acid oils that are rich in antioxidants on microsomal lipid peroxidation in rats

AuthorsPerona, Javier S. ; Arcemis, César; Ruiz-Gutiérrez, Valentina ; Catalá, Ángel
KeywordsLipid peroxidation
Olive oil
High-oleic-acid sunflower oil
Olive pomace oil
Issue DateFeb-2005
PublisherAmerican Chemical Society
CitationJournal of Agricultural and Food Chemistry 53(3): 730-735 (2005)
AbstractIn contrast to other metabolic functions, the role of dietary antioxidants and oil on microsomal lipid oxidation has been less extensively studied. This study examines ascorbate−Fe2+ and NADPH-induced lipid peroxidation of hepatic microsomes of rats that were fed for three weeks high-oleic-acid oils (high-oleic sunflower oil, HOSO; olive oil, OO; or olive pomace oil, OPO) containing different concentrations of the antioxidants α-tocopherol, erythrodiol, and oleanolic acid. The fatty acid composition of hepatic microsomes of Wistar rats that were fed for three weeks with the above-mentioned oils had lower proportions of C16:0, C18:2n6, and C22:6n3 and higher proportions of C18:0 and C18:1n9 than rats fed the control diet. Light emission by hepatic microsomes increased, in the first 180 min, 2-fold after ascorbate-Fe2+ addition compared with NADPH addition. Both increases were less pronounced in microsomes of OPO-fed rats and to a smaller extent in microsomes of OO-fed rats. Smaller increases in light emission were associated positively with higher concentrations of dietary α-tocopherol, erythrodiol, and oleanolic acid but were not associated with changes in fatty acid composition of hepatic microsomes. Addition of α-tocopherol, erythrodiol, or oleanolic acid decreased light emission of hepatic microsomes with a greater inhibition in microsomes of rats fed the control diet. Our data suggest that erythrodiol and oleanolic acids partly explain the protective effect of dietary OPO on microsomal lipid peroxidation in rats.
Publisher version (URL)http://dx.doi.org/10.1021/jf048374p
ReferencesPMID: 15686427
Appears in Collections:(IG) Artículos
Files in This Item:
There are no files associated with this item.
Show full item record

Related articles:

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.