title: The antioxidants in oils heated at frying temperature, whether natural or added, could protect against postprandial oxidative stress in obese people.
abstract: 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.
authors.affiliation: Lipids and Atherosclerosis Research Unit, IMIBIC/Reina Sofía University Hospital/University of Córdoba, Spain.
authors.forename: Aleyda
authors.initials: A
authors.lastname: Perez-Herrera
authors.forename: Oriol A
authors.initials: OA
authors.lastname: Rangel-Zuñiga
authors.forename: Javier
authors.initials: J
authors.lastname: Delgado-Lista
authors.forename: Carmen
authors.initials: C
authors.lastname: Marin
authors.forename: Pablo
authors.initials: P
authors.lastname: Perez-Martinez
authors.forename: Inmaculada
authors.initials: I
authors.lastname: Tasset
authors.forename: Isaac
authors.initials: I
authors.lastname: Tunez
authors.forename: Gracia M
authors.initials: GM
authors.lastname: Quintana-Navarro
authors.forename: Fernando
authors.initials: F
authors.lastname: Lopez-Segura
authors.forename: Maria D
authors.initials: MD
authors.lastname: Luque de Castro
authors.forename: Jose
authors.initials: J
authors.lastname: Lopez-Miranda
authors.forename: Antonio
authors.initials: A
authors.lastname: Camargo
authors.forename: Francisco
authors.initials: F
authors.lastname: Perez-Jimenez
mesh_terms: D000328:Adult; D000368:Aged; D000975:Antioxidants / Q000737:chemistry / Q000378:metabolism*; D005229:Fatty Acids, Monounsaturated / Q000737:chemistry / Q000378:metabolism; D005260:Female; D005503:Food Additives / Q000378:metabolism; D006358:Hot Temperature; D006801:Humans; D008297:Male; D008875:Middle Aged; D009765:Obesity / Q000178:diet therapy* / Q000378:metabolism*; D000069463:Olive Oil; D010084:Oxidation-Reduction; D018384:Oxidative Stress; D010938:Plant Oils / Q000737:chemistry / Q000378:metabolism*; D019518:Postprandial Period; D000074262:Rapeseed Oil; D000074242:Sunflower Oil
chemical_list: D000975:Antioxidants; D005229:Fatty Acids, Monounsaturated; D005503:Food Additives; D000069463:Olive Oil; D010938:Plant Oils; D000074262:Rapeseed Oil; D000074242:Sunflower Oil