Extra virgin olive oil reduces liver oxidative stress and tissue depletion of long-chain polyunsaturated fatty acids produced by a high saturated fat diet in mice
Long-chain polyunsaturated fatty acids (LCPUFA) which are synthesized mainly in the liver have relevant functions in the organism. A diet high in fat (HFD) generates an increase in the levels of fat and induces oxidative stress (lipo-peroxidation) in the liver, along with a reduction in tissue n-3 a...
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2016-06-01
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doaj-33ef12d57fcb4f2e9d1c7d97bce298732021-05-05T07:28:18ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142016-06-01672e129e12910.3989/gya.07531521562Extra virgin olive oil reduces liver oxidative stress and tissue depletion of long-chain polyunsaturated fatty acids produced by a high saturated fat diet in miceR. Valenzuela0M. C. Hernandez-Rodas1A. Espinosa2M. A. Rincón3N. Romero4C. Barrera5M. Marambio6J. Vivero7A. Valenzuela8Nutrition Department, Faculty of Medicine, Universidad de Chile - Lipid Center, Institute of Nutrition and Food Technology (INTA), Universidad de ChileNutrition Department, Faculty of Medicine, Universidad de ChileMedical Technology Department, Faculty of MedicineLipid Center, Institute of Nutrition and Food Technology (INTA), Universidad de ChileFaculty of Chemical Sciences and Pharmacy, Department of Food Science and Chemical Technology, Universidad de ChileNutrition Department, Faculty of Medicine, Universidad de ChileNutrition Department, Faculty of Medicine, Universidad de ChileNutrition Department, Faculty of Medicine, Universidad de ChileMedical Technology Department, Faculty of Medicine - Lipid Center, Institute of Nutrition and Food Technology (INTA), Universidad de Chile - Faculty of Medicine, Universidad de Los AndesLong-chain polyunsaturated fatty acids (LCPUFA) which are synthesized mainly in the liver have relevant functions in the organism. A diet high in fat (HFD) generates an increase in the levels of fat and induces oxidative stress (lipo-peroxidation) in the liver, along with a reduction in tissue n-3 and n-6 LCPUFA. Extra virgin olive oil (EVOO) is rich in anti-oxidants (polyphenols and tocopherols) which help to prevent the development of oxidative stress. This study evaluated the role of EVOO in preventing the induction of fat deposition and oxidative stress in the liver and in the depletion of LCPUFA in the liver, erythrocytes and brain generated by a HFD in C57BL/6J mice. Four experimental groups (n = 10/group) were fed a control diet (CD) or a HFD for 12 weeks and were respectively supplemented with EVOO (100 mg/day). The group fed HFD showed a significant increase (p < 0.05) in fat accumulation and oxidative stress in the liver, accompanied by a reduction in the levels of n-3 and n-6 LCPUFA in the liver, erythrocytes and brain. Supplementation with EVOO mitigated the increase in fat and oxidative stress produced by HFD in the liver, along with a normalization of LCPUFA levels in the liver, erythrocytes and brain. It is proposed that EVOO supplementation protects against fat accumulation, and oxidative stress and normalizes n-3 and n-6 LCPUFA depletion induced in mice fed a HFD.http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1595extra virgin olive oilhigh fat dietliver fat depositionoxidative stresstissue n-6 and n-3 lcpufa depletion |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
R. Valenzuela M. C. Hernandez-Rodas A. Espinosa M. A. Rincón N. Romero C. Barrera M. Marambio J. Vivero A. Valenzuela |
spellingShingle |
R. Valenzuela M. C. Hernandez-Rodas A. Espinosa M. A. Rincón N. Romero C. Barrera M. Marambio J. Vivero A. Valenzuela Extra virgin olive oil reduces liver oxidative stress and tissue depletion of long-chain polyunsaturated fatty acids produced by a high saturated fat diet in mice Grasas y Aceites extra virgin olive oil high fat diet liver fat deposition oxidative stress tissue n-6 and n-3 lcpufa depletion |
author_facet |
R. Valenzuela M. C. Hernandez-Rodas A. Espinosa M. A. Rincón N. Romero C. Barrera M. Marambio J. Vivero A. Valenzuela |
author_sort |
R. Valenzuela |
title |
Extra virgin olive oil reduces liver oxidative stress and tissue depletion of long-chain polyunsaturated fatty acids produced by a high saturated fat diet in mice |
title_short |
Extra virgin olive oil reduces liver oxidative stress and tissue depletion of long-chain polyunsaturated fatty acids produced by a high saturated fat diet in mice |
title_full |
Extra virgin olive oil reduces liver oxidative stress and tissue depletion of long-chain polyunsaturated fatty acids produced by a high saturated fat diet in mice |
title_fullStr |
Extra virgin olive oil reduces liver oxidative stress and tissue depletion of long-chain polyunsaturated fatty acids produced by a high saturated fat diet in mice |
title_full_unstemmed |
Extra virgin olive oil reduces liver oxidative stress and tissue depletion of long-chain polyunsaturated fatty acids produced by a high saturated fat diet in mice |
title_sort |
extra virgin olive oil reduces liver oxidative stress and tissue depletion of long-chain polyunsaturated fatty acids produced by a high saturated fat diet in mice |
publisher |
Consejo Superior de Investigaciones Científicas |
series |
Grasas y Aceites |
issn |
0017-3495 1988-4214 |
publishDate |
2016-06-01 |
description |
Long-chain polyunsaturated fatty acids (LCPUFA) which are synthesized mainly in the liver have relevant functions in the organism. A diet high in fat (HFD) generates an increase in the levels of fat and induces oxidative stress (lipo-peroxidation) in the liver, along with a reduction in tissue n-3 and n-6 LCPUFA. Extra virgin olive oil (EVOO) is rich in anti-oxidants (polyphenols and tocopherols) which help to prevent the development of oxidative stress. This study evaluated the role of EVOO in preventing the induction of fat deposition and oxidative stress in the liver and in the depletion of LCPUFA in the liver, erythrocytes and brain generated by a HFD in C57BL/6J mice. Four experimental groups (n = 10/group) were fed a control diet (CD) or a HFD for 12 weeks and were respectively supplemented with EVOO (100 mg/day). The group fed HFD showed a significant increase (p < 0.05) in fat accumulation and oxidative stress in the liver, accompanied by a reduction in the levels of n-3 and n-6 LCPUFA in the liver, erythrocytes and brain. Supplementation with EVOO mitigated the increase in fat and oxidative stress produced by HFD in the liver, along with a normalization of LCPUFA levels in the liver, erythrocytes and brain. It is proposed that EVOO supplementation protects against fat accumulation, and oxidative stress and normalizes n-3 and n-6 LCPUFA depletion induced in mice fed a HFD. |
topic |
extra virgin olive oil high fat diet liver fat deposition oxidative stress tissue n-6 and n-3 lcpufa depletion |
url |
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1595 |
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