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פותח על ידי קלירמאש פתרונות בע"מ -
Lipid Peroxidation in a Stomach Medium Is Affected by Dietary Oils (Olive/Fish) and Antioxidants: The Mediterranean versus Western Diet
Year:
2015
Authors :
קנר, יוסף
;
.
Volume :
63
Co-Authors:
Tirosh, O., Institute of Biochemistry, Food Science and Nutrition, Faculty of Agriculture, Food and Environment, Hebrew University, Rehovot, Israel
Shpaizer, A., Institute of Biochemistry, Food Science and Nutrition, Faculty of Agriculture, Food and Environment, Hebrew University, Rehovot, Israel
Kanner, J., Institute of Biochemistry, Food Science and Nutrition, Faculty of Agriculture, Food and Environment, Hebrew University, Rehovot, Israel
Facilitators :
From page:
7016
To page:
7023
(
Total pages:
8
)
Abstract:
Red meat is an integral part of the Western diet, and high consumption is associated with an increased risk of chronic diseases. Using a system that simulated the human stomach, red meat was interacted with different oils (olive/fish) and lipid peroxidation was determined by measuring accumulation of malondialdehyde (MDA) and lipid peroxides (LOOH). Olive oil decreased meat lipid peroxidation from 121.7 ± 3.1 to 48.2 ± 1.3 μM and from 327.1 ± 9.5 to 77.3 ± 6.0 μM as assessed by MDA and ROOH, respectively. The inhibitory effect of olive oil was attributed to oleic acid rather than its polyphenol content. In contrast, fish oils from tuna or an ω-3 supplement dramatically increased meat lipid peroxidation from 96.2 ± 3.6 to 514.2 ± 6.7 μM MDA. Vitamin E inhibited meat lipid peroxidation in the presence of olive oil but paradoxically increased peroxidation in the presence of fish oil. The inhibitory properties of oleic acid may play a key role in the health benefits of the Mediterranean diet. © 2015 American Chemical Society.
Note:
Related Files :
Animal
Animals
antioxidants
fish
Lipids
metabolism
olive oil
oxidation
עוד תגיות
תוכן קשור
More details
DOI :
10.1021/acs.jafc.5b02149
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
21005
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:40
You may also be interested in
Scientific Publication
Lipid Peroxidation in a Stomach Medium Is Affected by Dietary Oils (Olive/Fish) and Antioxidants: The Mediterranean versus Western Diet
63
Tirosh, O., Institute of Biochemistry, Food Science and Nutrition, Faculty of Agriculture, Food and Environment, Hebrew University, Rehovot, Israel
Shpaizer, A., Institute of Biochemistry, Food Science and Nutrition, Faculty of Agriculture, Food and Environment, Hebrew University, Rehovot, Israel
Kanner, J., Institute of Biochemistry, Food Science and Nutrition, Faculty of Agriculture, Food and Environment, Hebrew University, Rehovot, Israel
Lipid Peroxidation in a Stomach Medium Is Affected by Dietary Oils (Olive/Fish) and Antioxidants: The Mediterranean versus Western Diet
Red meat is an integral part of the Western diet, and high consumption is associated with an increased risk of chronic diseases. Using a system that simulated the human stomach, red meat was interacted with different oils (olive/fish) and lipid peroxidation was determined by measuring accumulation of malondialdehyde (MDA) and lipid peroxides (LOOH). Olive oil decreased meat lipid peroxidation from 121.7 ± 3.1 to 48.2 ± 1.3 μM and from 327.1 ± 9.5 to 77.3 ± 6.0 μM as assessed by MDA and ROOH, respectively. The inhibitory effect of olive oil was attributed to oleic acid rather than its polyphenol content. In contrast, fish oils from tuna or an ω-3 supplement dramatically increased meat lipid peroxidation from 96.2 ± 3.6 to 514.2 ± 6.7 μM MDA. Vitamin E inhibited meat lipid peroxidation in the presence of olive oil but paradoxically increased peroxidation in the presence of fish oil. The inhibitory properties of oleic acid may play a key role in the health benefits of the Mediterranean diet. © 2015 American Chemical Society.
Scientific Publication
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