The effects of olive oil and Cholesterol enriched diet on aortic fatty streak development and lipid peroxidation in Rabbits

Plant sterols (PS) and MUFA are well-documented cholesterol lowering agents. We aimed to determine the effect of PS esterified to olive oil fatty acids (PS-OO) on blood lipid profile and lipid peroxidation in hypercholesterolaemic subjects. Twenty-one moderately overweight, hypercholesterolaemic subjects consumed three consecutive treatment diets, each lasting 28 d and separated by 4-week washout periods, using a randomized crossover design. Diets contained 30 % energy as fat, 70 % of which was provided by olive oil (OO), and differed only in the treatment oils: OO, PS esterified to sunflower oil fatty acids (PS-SO), and PS-OO. Both PS-SO and PS-OO treatments provided 1·7 g PS /d. PS-OO and PS-SO consumption resulted in a decrease (P = 0·0483) in LDL-cholesterol (LDL-C) concentrations compared with the OO diet. Although total cholesterol and apo B-100 levels were not significantly affected, PS-SO and, to some extent, PS-OO reduced the total:HDL-cholesterol (HDL-C) ratio (P = 0·0142) and the apo B-100:apo A-I ratio (P = 0·0168) compared with the OO diet. There were no differences across diets in lipoprotein(a) (Lp(a)) and lipid peroxidation levels. However, following consumption of OO and PS-SO, Lp(a) concentrations increased (P = 0·0050 and 0·0421, respectively), while PS-OO treatment did not affect Lp(a) levels. Furthermore, there was a decrease (P = 0·0097) in lipid peroxidation levels with PS-OO treatment during the supplementation phase. Our results suggest that supplementing an OO-rich diet with PS-OO favourably alters the plasma lipid profile and may decrease the susceptibility of LDL-C to lipid peroxidation in hypercholesterolaemic subjects.

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Effects of fish oil- and olive oil-rich diets on iron metabolism and oxidative stress in the rat

British Journal Of Nutrition ◽

10.1079/bjn2002737 ◽

2003 ◽

Vol 89 (1) ◽

pp. 11-18 ◽

Cited By ~ 22

Author(s):

S. Miret ◽

M. P. Sáiz ◽

M. T. Mitjavila

Keyword(s):

Oxidative Stress ◽

Lipid Peroxidation ◽

Fish Oil ◽

Olive Oil ◽

Reticulocyte Count ◽

Tocopherol Content ◽

Tocopheryl Acetate ◽

Erythrocyte Membranes ◽

And Oxidative Stress ◽

Maize Oil

The objective of the present study was to examine the effects of fish oil (FO)- and olive oil (OO)-rich diets on Fe metabolism and oxidative stress. Rats were fed for 16 weeks with diets containing 50 g lipid/g; either OO, maize oil (MO) or FO. OO or MO diets contained a standard amount (100 m/g) of all-rac-α-tocopheryl acetate. FO diets were supplemented with 0, 100 or 200 mg all-rac-α-tocopheryl acetat/g (FO-0, FO-1 or FO-2 diets, respectively). At the end of the feeding period, we measured non-haem Fe stores in liver and spleen, and erythrocyte and reticulocyte count. We also determined antioxidants and products derived from lipid peroxidation in plasma and erythrocytes. Our results showed reduced non-haem Fe stores in rats fed any of the FO diets. Reticulocyte percentage was higher in the rats fed FO-0 and FO-1. Plasma α-tocopherol was very low in rats fed the FO-0 diet. Rats fed the FO-1 and FO-2 diets showed higher α-tocopherol in plasma than the FO-0 group but lower than the MO or OO groups. We did not observe such differences in the α-tocopherol content in erythrocyte membranes. Superoxide dismutase and glutathione peroxidase activities were lower in the erythrocytes of rats fed the FO-0 diet. The products derived from lipid peroxidation were also higher in the FO groups. The administration of FO-rich diets increased lipid peroxidation and affected Fe metabolism. On the other hand, the OO-rich diet did not increase oxidative stress and did not alter Fe metabolism. Based on these results, we conclude that FO supplementation should be advised carefully.

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High cholesterol diet supplemented with sunflower seed oil but not olive oil stimulates lipid peroxidation in plasma, liver, and aorta of rats

The Journal of Nutritional Biochemistry ◽

10.1016/0955-2863(95)00099-l ◽

1995 ◽

Vol 6 (10) ◽

pp. 547-550 ◽

Cited By ~ 32

Author(s):

Hüseyin Bulur ◽

Gül Özdemirler ◽

Büge Öz ◽

Gülçin Toker ◽

Muzaffer Öztürk ◽

...

Keyword(s):

Lipid Peroxidation ◽

Olive Oil ◽

Sunflower Seed ◽

Seed Oil ◽

High Cholesterol Diet ◽

Cholesterol Diet ◽

High Cholesterol ◽

Sunflower Seed Oil

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Lipid peroxidation and glutathione system in hyperlipemic rabbits: influence of olive oil administration

Biochimica et Biophysica Acta (BBA) - Molecular and Cell Biology of Lipids ◽

10.1016/s1388-1981(00)00027-5 ◽

2000 ◽

Vol 1485 (1) ◽

pp. 36-44 ◽

Cited By ~ 35

Author(s):

José Pedro De La Cruz ◽

Lourdes Quintero ◽

Marı́a Auxiliadora Villalobos ◽

F. Sánchez de la Cuesta

Keyword(s):

Lipid Peroxidation ◽

Olive Oil ◽

Glutathione System

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Lipid peroxidation, glutathione and ascorbic acid concentrations in tissues of mice treated with oltipraz: Influence of cysteine and olive oil pretreatments

General Pharmacology The Vascular System ◽

10.1016/0306-3623(91)90242-x ◽

1991 ◽

Vol 22 (5) ◽

pp. 985-990 ◽

Cited By ~ 1

Author(s):

B.H. Ali ◽

A.A. Abdel Gayoum ◽

K. El Gawarsha ◽

M. Fakhri

Keyword(s):

Lipid Peroxidation ◽

Ascorbic Acid ◽

Olive Oil

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Limited Antioxidant Effect of Rosemary in Lipid Oxidation of Pan-Fried Salmon

Biomolecules ◽

10.3390/biom9080313 ◽

2019 ◽

Vol 9 (8) ◽

pp. 313 ◽

Cited By ~ 4

Author(s):

Kin Sum Leung ◽

Ho Hang Leung ◽

Ching Yu Wu ◽

Jean-Marie Galano ◽

Thierry Durand ◽

...

Keyword(s):

Lipid Peroxidation ◽

Fatty Acids ◽

Lipid Oxidation ◽

Antioxidant Capacity ◽

Olive Oil ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Omega 3 ◽

Epa And Dha ◽

Pan Frying

Consumption of omega-3 polyunsaturated fatty acids (n-3 PUFAs) rich fatty fish is known to provide an array of health benefits. However, high temperature in food preparation, such as pan-frying, potentially degrades eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) of the n-3 PUFAs by heat oxidation. The addition of antioxidant condiments, and herbs in particular, may retard PUFA peroxidation and preserve EPA and DHA during pan-frying. In this study, different types of antioxidant condiments (sage, rosemary, black peppercorn, thyme, basil, and garlic) were tested for antioxidant capacity, and the condiment with the highest capacity was selected for its effect on lipid oxidation of salmon. The changes in fatty acids and lipid peroxidation of salmon, during pan-frying with the selected condiment (olive oil infused with rosemary, RO(infused)), were compared with salmon prepared in extra virgin olive oil, olive oil, or without oil. The total saturated fatty acid was found to be less in pan fried salmon with RO(infused). None of the oil type conserved EPA- and DHA-content in salmon. However, RO(infused) lowered lipid peroxidation by lessening hydroperoxide and 4-HNE formation, but not the other related products (HDHA, HETE, isoprostanes). Our observation indicates that the antioxidant capacity of RO(infused), when it is incorporated with food, becomes limited.

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