Heated fat, vitamin E and vascular eicosanoids

Giani, E.; Masi, I.; Galli, C.

doi:10.1007/bf02534235

Cited by 37 publications

(9 citation statements)

References 25 publications

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“…These results are in good agreement with those reported by many authors [3,33,34]. The increase in arachidonic acid content accompanied by the linoleic acid reduction may be the consequence of cellular protection with a view to maintaining a normal physiological state.…”

Section: Discussionsupporting

confidence: 83%

“…Also the increase in arachidonic acid content could be the consequence of a defect in its utilization, following clamping of eicosanoide synthesis enzymes by the oxidized esters ingested. Giani et al [34] observed an increase in platelet thromboxanes (TBX2) after ingestion of frying oil containing 13% polar compounds with an altered triglyceride/no altered triglyceride ratio of 0.63.…”

Section: Discussionmentioning

confidence: 99%

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Effect of Ingestion of Thermally Oxidized Sunflower Oil on the Fatty Acid Composition and Antioxidant Enzymes of Rat Liver and Brain in Development

Ammouche¹,

Rouaki²,

Bitam³

et al. 2002

Ann Nutr Metab

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Background: The current study was undertaken to assess the effects of oxidized sunflower oil ingestion (obtained by heating at 98°C with air insufflation during 48 h and incorporated at 5% in a fat-free diet) on liver and brain fatty acid composition, and some serum parameters and protective enzymes against peroxidation (glutathione peroxidase, glutathione reductase, catalase and glucose-6-phosphate dehydrogenase). Results: The main results show that the oxidized oil contains 262 mmol/kg of hydroperoxides, 5.7% of the esters are oxidized and 50.4% are polymerized. In the liver, we noticed that oxidized oil exercises a toxic effect as confirmed by the increase in the thiobarbituric acid reactive substance (TBARS) concentration. In the same way, we noticed that vitamin E exercises a favorable effect in the preservation against free radicals and lipid peroxidation; however, it cannot ensure this protection alone. In the liver, only glutathione peroxidase and glutathione reductase activities were positively correlated with the TBARS concentration. In the treated groups, we also noted changes in the fatty acid profiles of liver and brain homogenates, essentially by the appearance of trans fatty acid (18:1 trans) and an increase in arachidonic acid content.

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Section: Discussionsupporting

confidence: 83%

Section: Discussionmentioning

confidence: 99%

Effect of Ingestion of Thermally Oxidized Sunflower Oil on the Fatty Acid Composition and Antioxidant Enzymes of Rat Liver and Brain in Development

Ammouche¹,

Rouaki²,

Bitam³

et al. 2002

Ann Nutr Metab

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“…The fish lipid containing high amount of polyunsaturated fatty acids are known to be highly susceptible to oxidative breakdown [12][13][14][15] and heat catalysts strongly for the initiation of lipid peroxidation. [16][17][18][19][20] These oxidation products can lead to certain medical disorders, such as higher risk of atherosclerosis, 21 oxidative stress, and exacerbate at heterogenesis by incorporating into lipoproteins, 22 and serious alterations in membrane composition, fluidity, and function. 23 These leads to deterioration in sensory quality, a loss of nutritional value, and negative modifications of the physical properties of fish muscle.…”

Section: Nutritive Benefits Of Fishmentioning

confidence: 99%

Packaging Interventions in Low Temperature Preservation of Fish- A Review

2016

MOJFPT

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“…(15) did not note any effects on plasma cholesterol although they did record a substantial decrease in triglycerides.…”

Section: Key-words: Cell-damage Markersmentioning

confidence: 81%

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Sánchez‐Muniz¹,

Cuesta²

1998

Grasas y Aceites

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SUMMARY Lipid metabolism in experimental animalsPublications are scarce in the way in chich metabolic processes are affected by the ingestion of heated fats used to prepare food. Similarly studies measuring metabolic effects of the consumption on fried food are poorly known. The purpose of this presentation is to summarize information on frying fats and frying foods upon lipid metabolism in experimental animals. Food consumption is equivalent or even higher when oils or the fat content of frying foods are poorly alterated decreasing their acceptability when their alteration degree increase. After 4hr. experiment the digestibility and absorption coefficients of a single dosis of thermooxidized oils were significantly decreased in rats, however the digestive utilization of frying thermooxidized oils included in diets showed very little change in comparison with unused oils by feeding trials on rats. Feeding rats different frying fats induced a slight hypercholesterolemic effect being the magnitude of this effect related to the linoleic decrease in diet produced by frying. However HDL, the main rat-cholesterol carrier, also increased, thus the serum cholesterol/HDL-cholesterol ratio did not change. Results suggest that rats fed frying fats adapt their lipoprotein metabolism increasing the number of HDL particles. Deep fat frying deeply changed the fatty acid composition of foods, being possible to increase their n-9 or n-6 fatty acid and to decrease the saturated fatty acid contents by frying. When olive oil-and sunflower oil-fried sardines were used as the only protein and fat sources of rats-diets in order to prevent the dietary hypercholesterolemia it was provided that both fried-sardine diets showed a powerful check effect on the cholesterol raising effect induced by dietary cholesterol. The negative effect of feeding rats cholesterol plus bovine bile to induce hypercholesterolemia on some cell-damage markers such as lactate dehydrogenase, transaminases, alkaline phosphatase, was significantly check when olive oil-or sunflower oil-fired sardines were used in rats. However, gamma-glutamyltransferase increased when diets containing fried sardines from oils used several times for frying were consumed. In conclusion frying appears to be an useful tool to modify the fatty acid composition of food and the lipoprotein metabolism of consumers, however this culinary procedure has to be gently done to avoid high level of potential toxic compounds.

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Heated fat, vitamin E and vascular eicosanoids

Cited by 37 publications

References 25 publications

Effect of Ingestion of Thermally Oxidized Sunflower Oil on the Fatty Acid Composition and Antioxidant Enzymes of Rat Liver and Brain in Development

Effect of Ingestion of Thermally Oxidized Sunflower Oil on the Fatty Acid Composition and Antioxidant Enzymes of Rat Liver and Brain in Development

Packaging Interventions in Low Temperature Preservation of Fish- A Review

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