Food Chemistry 2013-06-15

The antioxidants in oils heated at frying temperature, whether natural or added, could protect against postprandial oxidative stress in obese people.

Aleyda Perez-Herrera, Oriol A Rangel-Zuñiga, Javier Delgado-Lista, Carmen Marin, Pablo Perez-Martinez, Inmaculada Tasset, Isaac Tunez, Gracia M Quintana-Navarro, Fernando Lopez-Segura, Maria D Luque de Castro, Jose Lopez-Miranda, Antonio Camargo, Francisco Perez-Jimenez

Index: Food Chem. 138(4) , 2250-9, (2013)

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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.Copyright © 2012 Elsevier Ltd. All rights reserved.

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