title: Effects of oxidized cooking oil and α-lipoic acid on blood antioxidants: enzyme activities and lipid peroxidation in rats fed a high-fat diet.
abstract: The effects of administration of oxidized rapeseed oil and α-lipoic acid on activities of blood antioxidant enzymes and malondialdehyde (MDA) concentration were studied in laboratory rats fed a high-fat diet. Addition of oxidized oil resulted in increased production of oxygen radicals, evidenced by elevated plasma MDA production. Such effect was counteracted by administration of α-lipoic acid. There was an increase of the activities of superoxide dismutase (total and Cu/Zn-SOD) and catalase in rats fed a high-fat diet to which 10% oxidized oil was added. Administration of α-lipoic acid resulted in a decrease of the activities of these enzymes.
authors: Department of Biochemistry, Medical University of Silesia, Zabrze, Poland. jolafiolka@wp.pl
authors: Jolanta
authors: J
authors: Zalejska-Fiolka
authors: Tomasz
authors: T
authors: Wielkoszyński
authors: Sławomir
authors: S
authors: Kasperczyk
authors: Aleksandra
authors: A
authors: Kasperczyk
authors: Ewa
authors: E
authors: Birkner
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000378:metabolism*; D002374:Catalase / Q000097:blood*; D004041:Dietary Fats / Q000494:pharmacology*; D015227:Lipid Peroxidation / Q000187:drug effects*; D008297:Male; D010088:Oxidoreductases / Q000097:blood*; D051381:Rats; D017208:Rats, Wistar; D008063:Thioctic Acid / Q000494:pharmacology*
chemical_list: D000975:Antioxidants; D004041:Dietary Fats; D008063:Thioctic Acid; D010088:Oxidoreductases; C121849:superoxide reductase; D002374:Catalase