Effect of Cholesterol-Feeding on Tissue Glucose Uptake, Insulin-Degradation, Serum Lipids and Serum Lipoperoxide Levels in Rabbits

Tsai, Alan C.; Chen, Nelson S. C.

doi:10.1093/jn/109.4.606

Cited by 19 publications

(6 citation statements)

References 31 publications

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“…After four weeks of feeding, a decrease in plasma antioxidant activity in the chol/virg, chol/Lamp, and chol groups was registered. These results corresponded with the observations that cholesterol-supplemented diet leads to a decrease in blood antioxidant activity ( , ). However, the diets supplemented with virgin, and to a less degree with Lampante, oil significantly hindered the decrease in the plasma antioxidant activity in rats fed added cholesterol.…”

Section: Resultssupporting

confidence: 90%

Olive Oils Improve Lipid Metabolism and Increase Antioxidant Potential in Rats Fed Diets Containing Cholesterol

Gorinstein

Leontowicz

Lojek

et al. 2002

J. Agric. Food Chem.

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The effect of olive oils on lipid metabolism and antioxidant activity was investigated on 60 male Wistar rats adapted to cholesterol-free or 1% cholesterol diets. The rats were divided into six diet groups of 10. The control group (control) consumed the basal diet (BD) only, which contained wheat starch, casein, cellulose, and mineral and vitamin mixtures. To the BD were added 10 g/100 g virgin (virg group) or Lampante (Lamp group) oils, 1 g/100 g cholesterol (chol group), or both (chol/virg group) and (chol/Lamp group). The experiment lasted 4 weeks. Plasma total cholesterol (TC), LDL-cholesterol (LDL-C), HDL-cholesterol (HDL-C), triglycerides (TG), total phospholipids (TPH), HDL-phospholipids (HDL-PH), total radical-trapping antioxidative potential (TRAP), malondialdehyde lipid peroxidation (MDA), and liver TC were measured. Groups did not differ before the experiment. In the chol/virg and chol/Lamp vs chol group, the oil-supplemented diets significantly (P < 0.05) lessened the increase in plasma lipids due to dietary cholesterol as follows: TC (25.1 and 23.6%), LDL-C (39.3 and 34.7%), TG (19.3 and 17.0%), and TC in liver (36.0 and 35.1%) for the chol/virg and chol/Lamp group, respectively. The chol/virg and chol/Lamp diets significantly decreased the levels of TPH (24.7 and 21.2%; p < 0.05 in both cases) and HDL-PH (22.9 and 18.0%; p < 0.05 in both cases) for the chol/virg and chol/Lamp group, respectively. Virgin and Lampante oils in rats fed basal diet without cholesterol did not affect the lipid variables measured. Virgin, and to a lesser degree Lampante, oils have increased the plasma antioxidant activity in rats fed BD without cholesterol (an increase in TRAP, 20.6 and 18.5%; and a decrease in MDA, 23.2 and 11.3%, respectively). In the rats of chol/virg and chol/Lamp vs Chol diet groups the added oils significantly hindered the decrease in the plasma antioxidant activity (TRAP, 21.2 and 16.7%; and MDA, 27.0 and 22.3%, respectively). These results demonstrate that virgin, and to less degree Lampante, oils possess hypolipidemic and antioxidant properties. It is more evident when these oils are added to the diets of rats fed cholesterol. These positive properties are attributed mostly to the phenolic compounds of the studied oils.

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Section: Resultssupporting

confidence: 90%

Olive Oils Improve Lipid Metabolism and Increase Antioxidant Potential in Rats Fed Diets Containing Cholesterol

Gorinstein

Leontowicz

Lojek

et al. 2002

J. Agric. Food Chem.

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“…Some researchers have shown that the cholesterolcontaining diets leads to a decrease in the plasma antioxidant activity [36,37]. The results of our present investigation are in accordance with the results of the above-mentioned authors: the plasma antioxidant capacity in the rats of Chol, Chol/ BeerA, and Chol/BeerB dietary groups after completion of the experiment was decreased.…”

Section: Discussionsupporting

confidence: 93%

The influence of beer with different antioxidant potential on plasma lipids, plasma antioxidant capacity, and bile excretion of rats fed cholesterol-containing and cholesterol-free diets

Gasowski

Leontowicz

et al. 2004

The Journal of Nutritional Biochemistry

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“…It must be underlined that the decrease in groups whose diets were enriched with citrus juices (chol/orange and chol/grapefruit) was significantly less than in the chol group. Such results were expected; our previous investigations ( , ) and investigations of other authors ( , ) have shown that a cholesterol-supplemented diet decreases the blood AA, and this investigation demonstrates that the addition of citrus juices hinders this decrease.…”

Section: Discussionsupporting

confidence: 88%

Fresh Israeli Jaffa Blond (Shamouti) Orange and Israeli Jaffa Red Star Ruby (Sunrise) Grapefruit Juices Affect Plasma Lipid Metabolism and Antioxidant Capacity in Rats Fed Added Cholesterol

Gorinstein

Leontowicz

et al. 2004

J. Agric. Food Chem.

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The bioactivity of Israeli Jaffa blond (Shamouti) fresh orange and Israeli Jaffa red Star Ruby (Sunrise) grapefruit juices was investigated in vitro and in vivo. The contents of bioactive compounds of these juices were determined. The influence of bioactive compounds on plasma lipids and plasma antioxidant activity in rats fed cholesterol-containing and cholesterol-free diets was assessed. Significant differences in the contents of dietary fibers were not found. The contents of total polyphenols, flavonoids, and anthocyanins in fresh orange and grapefruit juices were 962.1 +/- 27.2 and 906.9 +/- 27.1; 50.1 +/- 3.3 and 44.8 +/- 3.2; and 69.9 +/- 5.6 and 68.7 +/- 5.5 microg/mL, respectively. The antioxidant potential measured by the scavenging activity against nitric oxide, the beta-carotene-linoleate model system (beta-carotene), and the 1,1-diphenyl-2-picrylhydrazyl and 2,2'-azino-bis(3-ethyl-benzothiazoline-6-sulfonic acid) diamonium salt assays was higher in orange juice but not significantly. A high level of correlation between contents of total polyphenols and flavonoids and antioxidant potential values of both juices was found. Diets supplemented with orange and to a lesser degree with grapefruit juices improved plasma lipid metabolism only in rats fed added cholesterol. However, an increase in the plasma antioxidant activity was observed in both groups. In conclusion, fresh orange and grapefruit juices contain high quantities of bioactive compounds, which guarantee their high antioxidant potential, and the positive influence on plasma lipid metabolism and plasma antioxidant activity could make fresh orange and grapefruit juices a valuable supplement for disease-preventing diets.

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Effect of Cholesterol-Feeding on Tissue Glucose Uptake, Insulin-Degradation, Serum Lipids and Serum Lipoperoxide Levels in Rabbits

Cited by 19 publications

References 31 publications

Olive Oils Improve Lipid Metabolism and Increase Antioxidant Potential in Rats Fed Diets Containing Cholesterol

Olive Oils Improve Lipid Metabolism and Increase Antioxidant Potential in Rats Fed Diets Containing Cholesterol

The influence of beer with different antioxidant potential on plasma lipids, plasma antioxidant capacity, and bile excretion of rats fed cholesterol-containing and cholesterol-free diets

Fresh Israeli Jaffa Blond (Shamouti) Orange and Israeli Jaffa Red Star Ruby (Sunrise) Grapefruit Juices Affect Plasma Lipid Metabolism and Antioxidant Capacity in Rats Fed Added Cholesterol

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