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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
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.
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תנאי שימוש
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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