Por favor, use este identificador para citar o enlazar a este item:
http://hdl.handle.net/10261/55238
COMPARTIR / EXPORTAR:
SHARE CORE BASE | |
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE | |
Título: | Influence of dietary fat on oxidative stress and inflammation in murine macrophages |
Autor: | Puerta, Rocío de la; Márquez-Martín, Ana CSIC; Fernández-Arche, Ángeles; Ruiz-Gutiérrez, Valentina CSIC | Palabras clave: | Orujo olive oil Refined olive oil Reactive oxygen species Prostaglandin Cytokine Nitric oxide |
Fecha de publicación: | may-2009 | Editor: | Elsevier | Citación: | Nutrition 25(5): 548-554 (2009) | Resumen: | OBJECTIVE: Many studies have shown that the nature of the lipid consumed in the diet significantly affects the development of inflammatory diseases. In this study, we compared the effect of diets supplemented with 15% by weight of fish oil (FO), refined olive oil (ROO), and pomace olive oil (POO) with that of a low-fat diet, 2% by weight of corn oil, considered as the basal diet (BD), on the ability to modify reactive oxidative species and proinflammatory mediator generation by stimulated murine macrophages. METHODS: Mice were fed the different oil-enriched diets for 8 wk. Peritoneal macrophages were isolated from these mice and subsequently stimulated. Reactive oxygen species and proinflammatory mediators were measured in the corresponding supernatants. Data were statistically treated by one-way analysis of variance and Tukey's multiple comparison post hoc test. RESULTS: The ROO and POO significantly reduced the hydrogen peroxide production compared with BD, whereas FO stimulated its production. Moreover, the generation of nitric oxide was significantly prevented in all the experimental oil-enriched dietary groups. The ROO and FO groups showed significantly reduced cytokine (tumor necrosis factor-alpha, interleukin-1beta, interleukin-6) and prostaglandin E(2) production. CONCLUSION: These results confirm the prevention action on proinflammatory mediator generation exerted by FO and demonstrate the protective antioxidant properties not only of olive oil but also of POO. The consumption of these olive oils may help to prevent cellular oxidative stress and inflammation. | Versión del editor: | http://dx.doi.org/10.1016/j.nut.2008.10.010 | URI: | http://hdl.handle.net/10261/55238 | DOI: | 10.1016/j.nut.2008.10.010 | ISSN: | 0899-9007 |
Aparece en las colecciones: | (IG) Artículos |
Mostrar el registro completo
CORE Recommender
SCOPUSTM
Citations
19
checked on 18-abr-2024
WEB OF SCIENCETM
Citations
15
checked on 24-feb-2024
Page view(s)
345
checked on 23-abr-2024
Google ScholarTM
Check
Altmetric
Altmetric
NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.