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The intake of fried virgin olive or sunflower oils differentially induces oxidative stress in rat liver microsomes
dc.contributor.author | Quiles Morales, José Luis | |
dc.contributor.author | Rodríguez Huertas, Jesús Francisco | |
dc.contributor.author | Battino, Maurizio | |
dc.contributor.author | Ramírez Tortosa, María Carmen | |
dc.contributor.author | Cassinello, Modesta | |
dc.contributor.author | Mataix Verdú, José | |
dc.contributor.author | López Frías, Magdalena | |
dc.contributor.author | Mañas Almendros, Mariano José | |
dc.date.accessioned | 2021-01-26T07:45:04Z | |
dc.date.available | 2021-01-26T07:45:04Z | |
dc.date.issued | 2007-03-09 | |
dc.identifier.citation | Quiles, J., Huertas, J., Battino, M., Ramírez-Tortosa, M., Cassinello, M., Mataix, J., . . . Mañas, M. (2002). The intake of fried virgin olive or sunflower oils differentially induces oxidative stress in rat liver microsomes. British Journal of Nutrition, 88(1), 57-65. [doi:10.1079/BJN2002588] | es_ES |
dc.identifier.uri | http://hdl.handle.net/10481/65997 | |
dc.description | Published online by Cambridge University Press: 09 March 2007 | es_ES |
dc.description | This work was supported by CICYT project ALI91-1113- C03-01. M. Battino was a visiting scientist at Granada University, thanks to Ministerio de Educación y Ciencia, Madrid. J.L. Quiles and M.C. Ramirez-Tortosa received a short-term fellowship by Ancona University. | es_ES |
dc.description.abstract | The effects of non-fried and fried virgin olive and sunflower oils on rat liver microsomal compositional features have been investigated. In addition, plasma antioxidants (α-tocopherol and ubiquinone 9) were investigated as well as the possible oxidative modifications suffered by virgin olive and sunflower oils during the frying process. The frying process decreased the content of α-tocopherol and phenolics in the oils and increased total polar materials. Sunflower oil was affected to a greater extent than olive oil. In rats, the intake of fried oil led to higher levels of lipid peroxidation and a lower concentration of plasma antioxidants. Microsomal fatty acid and antioxidant profiles were also altered. It seems that a strong relationship exists between the loss of antioxidants and the production of toxic compounds in the oils after frying and the extent of the peroxidative events in microsomes, which were also different depending on the fat source. The highly unsaturated sunflower oil was less resistant to the oxidative stress produced by frying and led to a higher degree of lipid peroxidation in liver microsomes in vivo than virgin olive oil. | es_ES |
dc.description.sponsorship | CICYT project ALI91-1113- C03-01. M | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | Cambridge University Press | es_ES |
dc.rights | Atribución-NoComercial-SinDerivadas 3.0 España | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/es/ | * |
dc.subject | Virgin olive oil | es_ES |
dc.subject | Sunflower oil | es_ES |
dc.subject | Fried oil | es_ES |
dc.subject | Lipid peroxidation | es_ES |
dc.subject | Rats | es_ES |
dc.title | The intake of fried virgin olive or sunflower oils differentially induces oxidative stress in rat liver microsomes | es_ES |
dc.type | journal article | es_ES |
dc.rights.accessRights | open access | es_ES |
dc.identifier.doi | 10.1079/BJN2002588 | |
dc.type.hasVersion | VoR | es_ES |