Bioactive Compounds in Edible Oils and Their Role in Oxidative Stress and Inflammation
Diet and inflammatory response are recognized as strictly related, and interest in exploring the potential of edible fats and oils for health and chronic diseases is emerging worldwide. Polyunsaturated fatty acids (PUFAs) present in fish oil (FO), such as eicosapentaenoic acid (EPA) and docosahexaen...
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doaj-63207a7dd3eb4c77848df65903ab3b932021-04-30T04:26:43ZengFrontiers Media S.A.Frontiers in Physiology1664-042X2021-04-011210.3389/fphys.2021.659551659551Bioactive Compounds in Edible Oils and Their Role in Oxidative Stress and InflammationAlessandra Mazzocchi0Valentina De Cosmi1Valentina De Cosmi2Patrizia Risé3Gregorio Paolo Milani4Gregorio Paolo Milani5Stefano Turolo6Marie-Louise Syrén7Angelo Sala8Angelo Sala9Carlo Agostoni10Carlo Agostoni11Department of Clinical Sciences and Community Health, University of Milan, Milan, ItalyDepartment of Clinical Sciences and Community Health, University of Milan, Milan, ItalyPediatric Intermediate Care Unit, Fondazione IRCCS Ca’ Granda Ospedale Maggiore Policlinico, Milan, ItalyDepartment of Pharmaceutical Sciences, University of Milan, Milan, ItalyDepartment of Clinical Sciences and Community Health, University of Milan, Milan, ItalyPediatric Unit, Fondazione IRCCS Ca’ Granda Ospedale Maggiore Policlinico, Milan, ItalyPediatric Nephrology, Dialysis and Transplant Unit, Fondazione IRCCS Ca’ Granda Ospedale Maggiore Policlinico, Milan, ItalyDepartment of Clinical Sciences and Community Health, University of Milan, Milan, ItalyDepartment of Pharmaceutical Sciences, University of Milan, Milan, ItalyIstituto per la Ricerca e l'Innovazione Biomedica (IRIB), Consiglio Nazionale delle Ricerche (CNR), Palermo, ItalyDepartment of Clinical Sciences and Community Health, University of Milan, Milan, ItalyPediatric Intermediate Care Unit, Fondazione IRCCS Ca’ Granda Ospedale Maggiore Policlinico, Milan, ItalyDiet and inflammatory response are recognized as strictly related, and interest in exploring the potential of edible fats and oils for health and chronic diseases is emerging worldwide. Polyunsaturated fatty acids (PUFAs) present in fish oil (FO), such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), may be partly converted into oxygenated bioactive lipids with anti-inflammatory and/or pro-resolving activities. Moreover, the co-presence of phenolic compounds and vitamins in edible oils may prevent the development of chronic diseases by their anti-inflammatory, antioxidant, neuroprotective, and immunomodulatory activities. Finally, a high content in mono-unsaturated fatty acids may improve the serum lipid profile and decrease the alterations caused by the oxidized low-density lipoproteins and free radicals. The present review aims to highlight the role of lipids and other bioactive compounds contained in edible oils on oxidative stress and inflammation, focusing on critical and controversial issues that recently emerged, and pointing to the opposing role often played by edible oils components and their oxidized metabolites.https://www.frontiersin.org/articles/10.3389/fphys.2021.659551/fulledible oilvegetable oillinoleic acidalpha-linolenic aciddocosahexaenoic acidimmune response |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Alessandra Mazzocchi Valentina De Cosmi Valentina De Cosmi Patrizia Risé Gregorio Paolo Milani Gregorio Paolo Milani Stefano Turolo Marie-Louise Syrén Angelo Sala Angelo Sala Carlo Agostoni Carlo Agostoni |
spellingShingle |
Alessandra Mazzocchi Valentina De Cosmi Valentina De Cosmi Patrizia Risé Gregorio Paolo Milani Gregorio Paolo Milani Stefano Turolo Marie-Louise Syrén Angelo Sala Angelo Sala Carlo Agostoni Carlo Agostoni Bioactive Compounds in Edible Oils and Their Role in Oxidative Stress and Inflammation Frontiers in Physiology edible oil vegetable oil linoleic acid alpha-linolenic acid docosahexaenoic acid immune response |
author_facet |
Alessandra Mazzocchi Valentina De Cosmi Valentina De Cosmi Patrizia Risé Gregorio Paolo Milani Gregorio Paolo Milani Stefano Turolo Marie-Louise Syrén Angelo Sala Angelo Sala Carlo Agostoni Carlo Agostoni |
author_sort |
Alessandra Mazzocchi |
title |
Bioactive Compounds in Edible Oils and Their Role in Oxidative Stress and Inflammation |
title_short |
Bioactive Compounds in Edible Oils and Their Role in Oxidative Stress and Inflammation |
title_full |
Bioactive Compounds in Edible Oils and Their Role in Oxidative Stress and Inflammation |
title_fullStr |
Bioactive Compounds in Edible Oils and Their Role in Oxidative Stress and Inflammation |
title_full_unstemmed |
Bioactive Compounds in Edible Oils and Their Role in Oxidative Stress and Inflammation |
title_sort |
bioactive compounds in edible oils and their role in oxidative stress and inflammation |
publisher |
Frontiers Media S.A. |
series |
Frontiers in Physiology |
issn |
1664-042X |
publishDate |
2021-04-01 |
description |
Diet and inflammatory response are recognized as strictly related, and interest in exploring the potential of edible fats and oils for health and chronic diseases is emerging worldwide. Polyunsaturated fatty acids (PUFAs) present in fish oil (FO), such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), may be partly converted into oxygenated bioactive lipids with anti-inflammatory and/or pro-resolving activities. Moreover, the co-presence of phenolic compounds and vitamins in edible oils may prevent the development of chronic diseases by their anti-inflammatory, antioxidant, neuroprotective, and immunomodulatory activities. Finally, a high content in mono-unsaturated fatty acids may improve the serum lipid profile and decrease the alterations caused by the oxidized low-density lipoproteins and free radicals. The present review aims to highlight the role of lipids and other bioactive compounds contained in edible oils on oxidative stress and inflammation, focusing on critical and controversial issues that recently emerged, and pointing to the opposing role often played by edible oils components and their oxidized metabolites. |
topic |
edible oil vegetable oil linoleic acid alpha-linolenic acid docosahexaenoic acid immune response |
url |
https://www.frontiersin.org/articles/10.3389/fphys.2021.659551/full |
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