Author:
Djohan Youzan Ferdinand,Monde Absalome Aké,Camara-Cissé Massara,Badia Eric,Bonafos Beatrice,Fouret Gilles,Lauret Céline,Dupuy Anne‑Marie,Pinot Edith,Koffi Gervais,Niamké Germaine,Sutra Thibault,Gaillet Sylvie,Lambert Karen,Raynaud Fabrice,Gayrard Nathalie,Jover Bernard,Cristol Jean Paul,Coudray Charles,Feillet‑Coudray Christine
Abstract
Abstract
Palm olein (PO) and olive oil (OO) are widely consumed in the world. PO is considered harmful to health, whereas OO is considered healthy. The aim of the study was to compare the effects of consumption of these oils on antioxidant status and inflammation in rats. This was an experimental study in male wistar rats fed a diet containing 30% of each oil. Rats had free access to food and water. After being fed for 12 weeks, animals were sacrificed and liver and aortic blood were collected. Plasma was used for the determination of interleukin-6 (IL-6) and oxidative stress parameters (Superoxide dismutase -SOD; Gluthation peroxidase - GPx; Thiobarbituric acid reactive substances - TBARS; Thiol groups and isoprostane). The inflammation and oxidative stress status as well as the expression of several genes/proteins were also analyzed in liver homogenate. No significant differences were observed between PO and OO in plasma and liver levels of the studied inflammation and oxidative stress parameters. This study showed that the consumption of PO induces an antioxidant status superimposable to that of OO.
Key words : Palm olein - Olive oil - Oxidative stress - Inflammation - High fat diet
Publisher
Polskie Towarzystwo Biochemiczne (Polish Biochemical Society)
Subject
General Biochemistry, Genetics and Molecular Biology
Cited by
6 articles.
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