TY - JOUR
T1 - The antioxidants in oils heated at frying temperature, whether natural or added, could protect against postprandial oxidative stress in obese people
AU - Perez-Herrera, Aleyda
AU - Rangel-Zuñiga, Oriol A.
AU - Delgado-Lista, Javier
AU - Marin, Carmen
AU - Perez-Martinez, Pablo
AU - Tasset, Inmaculada
AU - Tunez, Isaac
AU - Quintana-Navarro, Gracia M.
AU - Lopez-Segura, Fernando
AU - De Castro, Maria D.Luque
AU - Lopez-Miranda, Jose
AU - Camargo, Antonio
AU - Perez-Jimenez, Francisco
N1 - Funding Information:
This study supported in part by research grants from the Spanish Ministry of Science and Innovation ( AGL 2004-07907 , AGL 2006-01979 , and AGL 2009-12270 to J. L.-M., SAF07-62005 to F. P.-J. and FIS PI10/01041 to P. P.-M., PI10/02412 to F. P.-J.); Consejeria de Economia, Innovacion y Ciencia, Proyectos de Investigacion de Excelencia, Junta de Andalucia (P06-CTS-01425 to J. L.-M., CTS5015 and AGR922 to F. P.-J.); Consejeria de Salud, Junta de Andalucia (06/128, 07/43, and PI0193/09 to J. L.-M, 06/129 to F. P.-J., 06/127 to C. M.-H., 0118/08 to F. F.-J., PI-0252/09 to J. D.-L., and PI-0058/10 to P. P.-M.); Fondo Europeo de Desarrollo Regional (FEDER). AP-H has a grant of Consejo Nacional de Ciencia y Tecnologia (CONACYT) and Secretaria de Educacion Publica (SEP), Mexico.
PY - 2013/6/15
Y1 - 2013/6/15
N2 - 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.
AB - 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.
KW - Heated oil
KW - Oil additive
KW - Oxidative stress
KW - Phenolic compounds
KW - Postprandial state
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U2 - 10.1016/j.foodchem.2012.12.023
DO - 10.1016/j.foodchem.2012.12.023
M3 - Article
C2 - 23497883
AN - SCOPUS:84875194649
SN - 0308-8146
VL - 138
SP - 2250
EP - 2259
JO - Food Chemistry
JF - Food Chemistry
IS - 4
ER -