Thermally oxidised sunflower-seed oil increases liver and serum peroxidation and modifies lipoprotein composition in rats

British Journal of Nutrition

Volumn 92, Issue 2, 2004, Pages 257-265

  Garrido Polonio, Carmen ^a   García Linares, M Carmen ^b   García Arias, M Trinidad ^b   López Varela, Sara ^a   García Fernaández, M Camino ^b   Terpstra, Antonius H M ^c   Sánchez Muniz, Francisco J ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^b UNIVERSITY OF LEÓN   (Spain)

^c UTRECHT UNIVERSITY   (Netherlands)

Author keywords

Deep fat frying; Liver peroxidation; Serum and lipoprotein lipids; Serum and lipoprotein peroxidation

Indexed keywords

CHOLESTEROL; HIGH DENSITY LIPOPROTEIN; LIPID; LIPOPROTEIN; LOW DENSITY LIPOPROTEIN; OLIGOMER; PHOSPHOLIPID; SUNFLOWER OIL; THIOBARBITURIC ACID REACTIVE SUBSTANCE; TRIACYLGLYCEROL; VERY LOW DENSITY LIPOPROTEIN;

ANIMAL EXPERIMENT; ANIMAL FOOD; ANIMAL MODEL; ANIMAL TISSUE; ARTICLE; CHOLESTEROL BLOOD LEVEL; CONTROLLED STUDY; FAT INTAKE; FRYING; LIPID BLOOD LEVEL; LIPID COMPOSITION; LIPID OXIDATION; LIPID PEROXIDATION; LIPOPROTEIN BLOOD LEVEL; LIVER LEVEL; LIVER METABOLISM; MALE; NONHUMAN; OXIDATIVE STRESS; PHOSPHOLIPID BLOOD LEVEL; POTATO; RAT; SERUM; TRIACYLGLYCEROL BLOOD LEVEL; WEIGHT GAIN;

ANIMALS; COOKERY; DIETARY FATS, UNSATURATED; EATING; FECES; HEAT; LIPID PEROXIDATION; LIPIDS; LIPOPROTEINS; LIVER; MALE; PLANT OILS; RATS; RATS, WISTAR; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TOCOPHEROLS; TRIGLYCERIDES; WEIGHT GAIN;

HELIANTHUS; RATTUS NORVEGICUS; SOLANUM TUBEROSUM;

EID: 4544384133     PISSN: 00071145     EISSN: None     Source Type: Journal    
DOI: 10.1079/BJN20041174     Document Type: Article

References (43)

1. Andrikopoulos NK, Dedoussis GV, Falirea A, Kalogeropoulos N & Hatzinikola HS (2002) Deterioration of natural antioxidant species of vegetable edible oils during the domestic deep-frying and pan-frying of potatoes. Int J Food Sci Nutr 53, 351-363.
2. Arbolés G, Carbajal A, Gonzalvo B, et al. (2003) Nutrición y recomendaciones dietéticas para personas mayores. (Nutrition and dietetic recommendations for elderly people). Grupo de trabajo 'Salud pública' de la Sociedad Española de Nutrición (SEN). Nutr Hosp 18, 113-141.
3. Bastida S & Sánchez-Muniz FJ (2002) Polar content vs. TAG oligomer content in the frying-life assessment of monounsaturated and polyunsaturated oils used in deep frying. J Am Oil Chem Soc 79, 447-451.
4. Billek G (1985) Heated fats in the diet. In The Role of Fats in Human Nutrition, pp. 163-171 [FB Padley and J Podmore, editors, in collaboration with JP Brun, R Burt and BW Nicols]. Chichester: Ellis Horwood Ltd.
5. Canales A & Sánchez-Muniz FJ (2003) Paraoxonase, something more than an enzyme? (in Spanish). Med Clin (Barc) 12, 537-548.
6. Clark WL & Serbia GW (1991) Safety aspects of frying fat oils. Food Technol 45, 84-89.
7. Cuesta C, Sánchez-Muniz FJ & Hernández I (1991) Evaluation of non polar methyl esters by column and gas chromatography for the assessment of used frying olive oils. J Am Oil Chem Soc 68, 443-445.
8. Cuesta C, Sánchez-Muniz FJ, Rodríguez A & Varela G (1987) Physico-chemical changes in olive oil used in repeated frying and its impact on blood lipoproteins in rats (in Spanish). Rev Esp Fisiol 43, 51-56.
9. Dobarganes MC & Márquez-Ruiz G (1998) Regulation of used frying fats and validity of quick tests for discarding the fats. Grasas y Aceites 49, 331-335.
10. Dobarganes MC, Pérez-Camino MC & Márquez-Ruiz G (1988) High performance size exclusion chromatography of polar compounds in heated and non-heated fats. Fat Sci Technol 90, 308-311.
11. Esterbauer H, Gebicki J, Puhl H & Jürgens G (1992) The role of lipid peroxidation and antioxidants in oxidative modification of LDL. Free Radic Biol Med 13, 341-390.
12. Firestone D (1996) Regulation of frying fat and oil. In Deep Frying Chemistry, Nutrition and Practical Applications, pp. 323-334 [EG Perkins and MD Erickson, editors]. Champaign, IL: AOACS Press.
13. Food and Nutrition Board (1989) Recommended Dietary Allowances, 10th ed., Washington, DC: National Academic Press.
14. Frankel EN, Smith LM, Hamblin CL, Creveling RK & Cliford AJ (1984) Occurrence of cyclic fatty acid monomers in frying oils used for fast foods. J Am Oil Chem Soc 61, 87-90.
15. Glass C, Pittman RC, Weinsteim DB & Steinberg D (1983) Dissociation of tissue uptake of cholesterol ester from that of apoprotein A-I of rat plasma high density lipoprotein: selective delivery of cholesterol ester to liver, adrenal and gonad. Proc Natl Acad Sci USA 80, 5435-5439.
16. Grundy SM & Denke MA (1990) Dietary influences on serum lipids and lipoproteins. J Lipid Res 31, 1149-1172.
17. International Union of Pure and Applied Chemistry (1992) IUPAC method 2.432. In Standard Methods for the Analysis of Oils, Fats and Derivatives, 1st supplement to 7th ed., pp. 2.432/1-2.432/7 [A Dieffenbacher and WD Pocklington, editors]. Oxford: Pergamon Press.
18. Izaki Y, Yoshikawa S & Uchiyama M (1984) Effect of ingestion of thermally oxidized frying oil on peroxidative criteria in rats. Lipids 19, 324-331.
19. Kahl R & Hildebrandt AG (1986) Methodology for studying antioxidant activity and mechanisms of action of antioxidants. Chem Toxicol 24, 1007-1014.
20. Kudchodkar BJ, Lacko AG, Dory L & Fungwe TV (2000) Dietary fats modulate serum paraoxonase 1 activity in rats. J Nutr 130, 2427-2433.
21. López-Varela S, Sánchez-Muniz FJ & Cuesta C (1995) Decreased food efficiency ratio, growth retardation and changes in liver composition in rats consuming thermoxidized and polymerized sunflower oil used for frying. Food Chem Toxicol 33, 181-189.
22. Mackness MI & Durrington PN (1995) HDL, its enzymes and its potential to influence lipid peroxidation. Atherosclerosis 115, 243-249.
23. Márquez-Ruiz G, Martín Polvillo M, Jorge N, Ruiz Méndez MV & Dobarganes MC (1999) Influence of used frying oil quality and natural tocopherol content on oxidative stability of fried potatoes. J Am Oil Chem Soc 76, 421-425.
24. Mensink RP & Katan MB (1992) Effect of dietary fatty acids on serum lipids and lipoproteins. A meta-analysis of 27 trials. Arterioscler. Thromb 12, 911-919.
25. Metcalfe LV, Schmitz AA & Pelka JR (1966) Rapid preparation of fatty acid esters from lipids for gas chromatographic analysis. Anal Chem 38, 514-515.
26. Naim M, Morley R, Kare H & Ingle ED (1977) Sensory factors which affect the acceptance of raw and heated defatted soybeans by rats. J Nutr 109, 1653-1658.
27. National Research Council (1985) Guide for the Care and Use of Laboratory Animals. publication no. 86-23 (rev.). Washington, DC: NHI.
28. National Research Council (1995) Nutrient Requirements of Laboratory Animals, 4th revised ed. Washington, DC: National Academic Press.
29. Nevin DN, Zambon A, Furlong CE, Richter RJ, Humbert R, Hokanson JE & Brunzelli JD (1996) Paraoxonase genotypes, lipoprotein lipase activity, and HDL. Arterioscler Thromb Vasc Biol 16, 1243-1249.
30. Quiles JQ, Ramirez-Tortosa MC, Gómez JQA, Huertas JR & Mataix J (2002) Role of vitamin E and phenolic compounds in the antioxidant capacity, measured by ESR, of virgin olive, olive and sunflower oils after frying. Food Chem 76, 461-468.
31. Romero A, Sánchez-Muniz FJ & Cuesta C (2000) Deep fat frying of frozen foods in sunflower oil. Fatty acid composition in fryer oil and frozen prefried potatoes. J Sci Food Agric 80, 2135-2141.
32. Romero A, Sánchez-Muniz FJ, Tulasne C & Cuesta C (1995) High-performance size-exclusion chromatographic studies on a high-oleic acid sunflower oil during potato frying. J Am Oil Chem Soc 72, 1513-1517.
33. Sánchez-Muniz FJ, Arroyo R, Sánchez-Montero JM & Cuesta C (2000) In vitro digestibility study of thermal oxidized palm oleins. Food Sci Tech Int 6, 449-456.
34. Sánchez-Muniz FJ, Bastida S & González-Muñoz MJ (1999) Column and high-performance size exclusion chromatography applications to the in vivo digestibility study of a thermoxidised and polymerised olive oil. Lipids 34, 1187-1192.
35. Sánchez-Muniz FJ & Cuesta C (1998) Lipid metabolism in experimental animals. Grasas y Aceites 49, 340-347.
36. Sánchez-Muniz FJ, Cuesta C & Garrido-Polonio MC (1993) Sunflower oil used for frying. Combination of column, gas and high-performance size exclusion chromatography for its evaluation. J Am Oil Chem Soc 70, 235-240.
37. Sánchez-Muniz FJ, Lopez-Varela S, Garrido-Polonio MC & Cuesta C (1998) Dietary effects on growth, liver peroxides, and serum and lipoprotein lipids in rats fed a thermoxidised and polymerised sunflower oil. J Sci Food Agric 76, 364-372.
38. Stapräns I, Pan XM, Miller M & Rapp JH (1993a) Effect of dietary lipid peroxide on metabolism of serum chylomicrons in rats. Am J Physiol 264, G561-G568.
39. Stapräns I, Rapp JH, Pan XM & Feingold KR (1993b) The effect of oxidized lipids in the diet on serum lipoprotein peroxides in control and diabetic rats. J Clin Invest 92, 638-643.
40. Steinberg D (1987) Transport of cholesterol and cholesterol ester by HDL. In Drugs Affecting Lipid Metabolism, pp. 42-47 [R Paoletti, D Kritchevsky and WL Holmes, editors]. Berlin: Springer-Verlag.
41. Terpstra AHM, Woodward CRH & Sánchez-Muniz FJ (1981) Improved techniques for the separation of serum lipoproteins by density gradient ultracentrifugation. Visualization on prestaining and rapid separation of serum lipoproteins from small volumes of serum. Anal Biochem 111, 149-157.
42. Ty AW, Williams MW & Gray ML (1992) Absorption and lymphatic transport of peroxidized lipids by rat small intestine in vivo: role of mucosal GSH. Am J Physiol 262, G99-G101.
43. Yagi K (1993) Lipid peroxides, free radicals, and diseases. In Active Oxygen, Lipid Peroxides, and Antioxidants, pp. 39-56. Boca Raton, FL: CRC Press and Tokyo: Japan Science Society Press.