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Supplementation with antioxidant-rich extra virgin olive oil prevents hepatic oxidative stress and reduction of desaturation capacity in mice fed a high-fat diet: Effects on fatty acid composition in liver and extrahepatic tissues.
Nutrition. 2016 Nov-Dec; 32(11-12):1254-67.N

Abstract

OBJECTIVE

The aim of this study was to assess the effect of dietary supplementation with extra virgin olive oil (EVOO) in mice on the reduction of desaturase and antioxidant enzymatic activities in liver, concomitantly with long-chain polyunsaturated fatty acids (LCPUFA) profiles in liver and extrahepatic tissues induced by a high-fat diet (HFD).

METHODS

Male mice C57 BL/6 J were fed with a control diet (CD; 10% fat, 20% protein, 70% carbohydrates) or an HFD (60% fat, 20% protein, 20% carbohydrates) for 12 wk. Animals were supplemented with 100 mg/d EVOO with different antioxidant contents (EVOO I, II, and III).

RESULTS

After the intervention, blood and several tissues were analyzed. Dietary supplementation with EVOO with the highest antioxidant content and antioxidant capacity (EVOO III) significantly reduced fat accumulation in liver and the plasmatic metabolic alterations caused by HFD and produced a normalization of oxidative stress-related parameters, desaturase activities, and LCPUFA content in tissues.

CONCLUSIONS

Data suggest that dietary supplementation with EVOO III may prevent oxidative stress and reduction of biosynthesis and accretion of ω-3 LCPUFA in the liver of HFD-fed mice.

Authors+Show Affiliations

Lipid Center, Institute of Nutrition and Food Technology, University of Chile, Santiago, Chile.Lipid Center, Institute of Nutrition and Food Technology, University of Chile, Santiago, Chile; Nutrition Department, Faculty of Medicine, University of Chile, Santiago, Chile. Electronic address: Rvalenzuelab@med.uchile.cl.Nutrition Department, Faculty of Medicine, University of Chile, Santiago, Chile.Nutrition Department, Faculty of Medicine, University of Chile, Santiago, Chile.Medical Technology Department, Faculty of Medicine, University of Chile, Santiago, Chile.Nutrition Department, Faculty of Medicine, University of Chile, Santiago, Chile.Faculty of Chemical Sciences and Pharmacy, Department of Food Science and Chemical Technology, University of Chile, Santiago, Chile.Nutrition Department, Faculty of Medicine, University of Chile, Santiago, Chile.Lipid Center, Institute of Nutrition and Food Technology, University of Chile, Santiago, Chile.Molecular and Clinical Pharmacology Program, Institute of Biomedical Sciences, Faculty of Medicine, University of Chile, Santiago, Chile.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27346714

Citation

Rincón-Cervera, Miguel Angel, et al. "Supplementation With Antioxidant-rich Extra Virgin Olive Oil Prevents Hepatic Oxidative Stress and Reduction of Desaturation Capacity in Mice Fed a High-fat Diet: Effects On Fatty Acid Composition in Liver and Extrahepatic Tissues." Nutrition (Burbank, Los Angeles County, Calif.), vol. 32, no. 11-12, 2016, pp. 1254-67.
Rincón-Cervera MA, Valenzuela R, Hernandez-Rodas MC, et al. Supplementation with antioxidant-rich extra virgin olive oil prevents hepatic oxidative stress and reduction of desaturation capacity in mice fed a high-fat diet: Effects on fatty acid composition in liver and extrahepatic tissues. Nutrition. 2016;32(11-12):1254-67.
Rincón-Cervera, M. A., Valenzuela, R., Hernandez-Rodas, M. C., Marambio, M., Espinosa, A., Mayer, S., Romero, N., Barrera M Sc, C., Valenzuela, A., & Videla, L. A. (2016). Supplementation with antioxidant-rich extra virgin olive oil prevents hepatic oxidative stress and reduction of desaturation capacity in mice fed a high-fat diet: Effects on fatty acid composition in liver and extrahepatic tissues. Nutrition (Burbank, Los Angeles County, Calif.), 32(11-12), 1254-67. https://doi.org/10.1016/j.nut.2016.04.006
Rincón-Cervera MA, et al. Supplementation With Antioxidant-rich Extra Virgin Olive Oil Prevents Hepatic Oxidative Stress and Reduction of Desaturation Capacity in Mice Fed a High-fat Diet: Effects On Fatty Acid Composition in Liver and Extrahepatic Tissues. Nutrition. 2016 Nov-Dec;32(11-12):1254-67. PubMed PMID: 27346714.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Supplementation with antioxidant-rich extra virgin olive oil prevents hepatic oxidative stress and reduction of desaturation capacity in mice fed a high-fat diet: Effects on fatty acid composition in liver and extrahepatic tissues. AU - Rincón-Cervera,Miguel Angel, AU - Valenzuela,Rodrigo, AU - Hernandez-Rodas,María Catalina, AU - Marambio,Macarena, AU - Espinosa,Alejandra, AU - Mayer,Susana, AU - Romero,Nalda, AU - Barrera M Sc,Cynthia, AU - Valenzuela,Alfonso, AU - Videla,Luis A, Y1 - 2016/05/17/ PY - 2016/02/06/received PY - 2016/03/30/revised PY - 2016/04/22/accepted PY - 2016/6/28/entrez PY - 2016/6/28/pubmed PY - 2017/3/23/medline KW - Antioxidants KW - Extra virgin olive oil KW - Oxidative stress KW - Δ;-5/Δ;-6 desaturase activities KW - ω-3 long-chain polyunsaturated fatty acid SP - 1254 EP - 67 JF - Nutrition (Burbank, Los Angeles County, Calif.) JO - Nutrition VL - 32 IS - 11-12 N2 - OBJECTIVE: The aim of this study was to assess the effect of dietary supplementation with extra virgin olive oil (EVOO) in mice on the reduction of desaturase and antioxidant enzymatic activities in liver, concomitantly with long-chain polyunsaturated fatty acids (LCPUFA) profiles in liver and extrahepatic tissues induced by a high-fat diet (HFD). METHODS: Male mice C57 BL/6 J were fed with a control diet (CD; 10% fat, 20% protein, 70% carbohydrates) or an HFD (60% fat, 20% protein, 20% carbohydrates) for 12 wk. Animals were supplemented with 100 mg/d EVOO with different antioxidant contents (EVOO I, II, and III). RESULTS: After the intervention, blood and several tissues were analyzed. Dietary supplementation with EVOO with the highest antioxidant content and antioxidant capacity (EVOO III) significantly reduced fat accumulation in liver and the plasmatic metabolic alterations caused by HFD and produced a normalization of oxidative stress-related parameters, desaturase activities, and LCPUFA content in tissues. CONCLUSIONS: Data suggest that dietary supplementation with EVOO III may prevent oxidative stress and reduction of biosynthesis and accretion of ω-3 LCPUFA in the liver of HFD-fed mice. SN - 1873-1244 UR - https://www.unboundmedicine.com/medline/citation/27346714/Supplementation_with_antioxidant_rich_extra_virgin_olive_oil_prevents_hepatic_oxidative_stress_and_reduction_of_desaturation_capacity_in_mice_fed_a_high_fat_diet:_Effects_on_fatty_acid_composition_in_liver_and_extrahepatic_tissues_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0899-9007(16)30067-3 DB - PRIME DP - Unbound Medicine ER -