The antioxidants in oils heated at frying temperature, whether natural or added, could protect against postprandial oxidative stress in obese people
2012; Elsevier BV; Volume: 138; Issue: 4 Linguagem: Inglês
10.1016/j.foodchem.2012.12.023
ISSN1873-7072
AutoresAleyda Pérez‐Herrera, Oriol Alberto Rangel-Zúñiga, Javier Delgado‐Lista, Carmen Marı́n, Pablo Pérez‐Martínez, Inmaculada Tasset, Isaac Túnez, Gracia M. Quintana‐Navarro, Fernando Lopez‐Segura, M. D. Luque de Castro, José López‐Miranda, Antonio Camargo, Francisco Pérez‐Jiménez,
Tópico(s)Antioxidant Activity and Oxidative Stress
ResumoWe 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.
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