Flavonoids as stabilizers of fish oil: An alternative to synthetic antioxidants

Nieto, Susana; Garrido, Argélia; Sanhueza, Julio; Loyola, Luis A.; Morales, Glauco; Leighton, Federico; Valenzuela, Alfonso

doi:10.1007/bf02542599

Cited by 84 publications

(52 citation statements)

References 20 publications

(18 reference statements)

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“…They act by scavenging those free radicals or exited forms of oxygen involved in the first stages of lipid oxidation, such as the singlet oxygen, the superoxide free radical or the hydroxyl free radical (Fraga et al, 1987). The effectiveness of some flavonoids as antioxidants for fats and oils has been previously demonstrated (Das & Pereira, 1990;Nieto et al, 1993;Lotito & Fraga, 2000). The effect of four flavonoids; quercetin, catechin, morin, and rutin, was recently assayed against cholesterol oxidation when oxidation was induced by temperature, and using soybean oil as substrate for oxidation (Valenzuela et al, 2002b).…”

Section: Inhibition Of Oxysterol Formation the Role Of Antioxidantsmentioning

confidence: 89%

Cholesterol oxidation: Health hazard and the role of antioxidants in prevention

Valenzuela

Sanhueza²,

Nieto³

2003

Biol. Res.

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BIOLOGICAL IMPORTANCE OF CHOLESTEROLSterol cholesterol (cholest-5-en-ß-ol) is an essential metabolite required for major biological functions, such as the cell membrane structure where the steroid f o r m s , t o g e t h e r w i t h p h o s p h o l i p i d molecules, the integral part of the lipid b i l a y e r ( S p e c t o r & Y o r e k , 1 9 8 5 ) . Cholesterol is inserted into membrane bilayers with its long axis perpendicular to the plane of the membrane, preventing the crystallization of fatty acyl chains by fitting b e t w e e n t h e m ( Y e a g l e , 1 9 8 5 ) a n d modifying the activity of membranebounded enzymes (Valencia et al., 1999). Cholesterol also provides the structural scaffolding for the synthesis of steroids a n d s t e r o i d h o r m o n e s , a n d f o r t h e biosynthesis of bile and bile acid salts. Sterol plays also an important role in embryonic development (Roux et al., 2000). ABSTRACTCholesterol is a molecule with a double bond in its structure and is therefore susceptible to oxidation leading to the formation of oxysterols. These oxidation products are found in many commonly-consumed foods and are formed during their manufacture and/or processing. Concern about oxysterols consumption arises from the potential cytotoxic, mutagenic, atherogenic, and possibly carcinogenic effects of some oxysterols. Eggs and egg-derived products are the main dietary sources of oxysterols. Thermally-processed milk and milk-derived products are another source of oxysterols in our diet. Foods fried in vegetable/animal oil, such as meats and French-fried potatoes, are major sources of oxysterols in the Western diet. Efforts to prevent or to reduce cholesterol oxidation are directed to the use of antioxidants of either synthetic or natural origin. Antioxidants are not only able to inhibit triglyceride oxidation, some of them can also inhibit cholesterol oxidation. Among synthetic antioxidants 2,6-ditertiarybutyl-4-methylphenol (BHT), and tertiary butylhydroquinone (TBHQ) can efficiently inhibit the thermalinduced oxidation of cholesterol. Some natural antioxidants, such as alpha-and gamma-tocopherol, rosemary oleoresin extract, and the flavonoid quercetin, show strong inhibitory action against cholesterol oxidation.

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Section: Inhibition Of Oxysterol Formation the Role Of Antioxidantsmentioning

confidence: 89%

Cholesterol oxidation: Health hazard and the role of antioxidants in prevention

Valenzuela

Sanhueza²,

Nieto³

2003

Biol. Res.

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“…3 and 4, Table I). The synergistic effect of flavonoids and a-tocopherol has been reported in the autoxidation of fish oil in bulk phase 29 ) and oxidative modification of human low-density lipoprotein. 30) Fang and Wada 31 ) have also demonstrated that hemoprotein-induced oxidation of fish oil is synergistically suppressed by the combined addition of a-tocopherol and rosemary.…”

Section: Discussionmentioning

confidence: 98%

Antioxidant Activity of Quercetin against Metmyoglobin-induced Oxidation of Fish Oil-bile Salt Emulsion

Hoshino¹,

Tagawa²,

Oh³

et al. 1997

Bioscience, Biotechnology, and Biochemistry

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“…Antioxidant activity for a number of different flavonoids has been described in different oxidation models. Flavonoids, such as quercetin, catechin, morin, and rutin show potent antioxidant action when assayed using metal-induced fish oil oxidation (Nieto et al, 1993) or thermally-induced cholesterol oxidation (Valenzuela et al, 2002). Some flavonoids also show strong metal-chelating action which favor its antioxidant behavior (Cook & Samman, 1996).…”

Section: Preventing Oxidative Rancidity: the Role Of Antioxidantsmentioning

confidence: 99%

Natural antioxidants in functional foods: from food safety to health benefits

B¹,

Sanhueza²,

Nieto³

2003

Grasas y Aceites

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RESUMENAntioxidantes naturales en alimentos funcionales: de la seguridad alimentaria a los beneficios en la salud.El oxígeno es un metabolito esencial para la vida. Sin embargo puede ser altamente dañino para el organismo y para los alimentos que consumimos si su actividad no es controlada. Uno de los efectos mas deteriorativos del oxígeno es la oxidación de los lípidos o rancidez oxidativa. Este es un proceso que en los alimentos es iniciado por las llamadas especies reactivas del oxíge-no (ROS), las que también se pueden formar en los organismos vivos como consecuencia de la actividad metabólica de estos, con efectos graves para estos organismos. Ciertos procesos metabólicos requieren de la participación de los ROS, por lo cual el control de la formación y destrucción de los ROS es de gran importancia. El estrés oxidativo se define como un desequilibrio en el balance entre la formación y destrucción de los ROS, y es en este proceso donde los antioxidantes, sintéticos o naturales, tienen una función protectora importante. Los antioxidantes sintéti-cos son ampliamente utilizados en la industria de los alimentos. Sin embargo existe preocupación respecto de su seguridad, lo cual ha dirigido el interés hacia los antioxidantes naturales ya que estos se consideran mas seguros. Antioxidantes naturales como los tocoferoles, el ácido ascórbico, el extracto de rosemary, el licopeno y algunos flavonoides, están en la actualidad disponibles para ser adicionados a los alimentos en reemplazo de los antioxidantes sintéticos. Los antioxidantes naturales pueden, además, reforzar la actividad de los sistemas antioxidantes endógenos aportando una protección extra para el estrés oxidativo. Los alimentos adicionados de antioxidantes naturales pueden ser considerados como alimentos funcionales ya que proveerían de una mejor condición de salud al consumidor.

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Flavonoids as stabilizers of fish oil: An alternative to synthetic antioxidants

Cited by 84 publications

References 20 publications

Cholesterol oxidation: Health hazard and the role of antioxidants in prevention

Cholesterol oxidation: Health hazard and the role of antioxidants in prevention

Antioxidant Activity of Quercetin against Metmyoglobin-induced Oxidation of Fish Oil-bile Salt Emulsion

Natural antioxidants in functional foods: from food safety to health benefits

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