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The paradoxical effect of extra-virgin olive oil on oxidative phenomena during in vitro co-digestion with meat.
Food Res Int. 2018 07; 109:82-90.FR

Abstract

Extra-virgin olive oil is an integral part of the Mediterranean diet and its consumption has been associated with a reduction risk of chronic diseases. Here we tested the potential of extra-virgin olive oil to limit the oxidative phenomena during in vitro gastro-intestinal co-digestion with turkey breast meat. The extra-virgin olive oil was particularly rich in oleuropein aglycone isomers, which represented the 66.8% of total phenolic determined with MS/MS experiments. Meals supplemented with extra-virgin olive oil equivocally affected lipid peroxidation. At low concentration (2.5% respect to meat), a significant inhibition of lipid oxidation was observed, whereas lipid peroxidation was greatly enhanced when the amount of extra-virgin olive oil was increased in the gastro-intestinal system. The inhibitory effect observed at 2.5% extra-virgin olive oil was due to the antioxidant properties of extra-virgin olive oil phenolic compounds. At high concentration, extra-virgin olive oil phenolic compounds (especially hydroxytyrosol-derivative) behaved as pro-oxidants increasing the generation of lipid hydroperoxides from meat. At the same time, the presence in the digestive system of catalysers from meat induced the peroxidation of extra-virgin olive oil fatty acids, which was further intensified by the pro-oxidant activity of extra-virgin olive oil phenolic compounds. Our study underlined the importance of the timing and amount of consumption of extra-virgin olive oil as well as its phenolic composition in limiting the peroxidative phenomena on meat lipids during digestion.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Martini S
Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42100 Reggio Emilia, Italy.
Cavalchi M
Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42100 Reggio Emilia, Italy.
Conte A
Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42100 Reggio Emilia, Italy.
Tagliazucchi D
Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42100 Reggio Emilia, Italy. Electronic address: davide.tagliazucchi@unimore.it.

MeSH

AnimalsAntioxidantsCookingDiet, MediterraneanDigestionLipid PeroxidationMeatModels, BiologicalOlive OilOxidation-ReductionPhenolsTandem Mass SpectrometryTurkeys

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

29803495

Citation

Martini, Serena, et al. "The Paradoxical Effect of Extra-virgin Olive Oil On Oxidative Phenomena During in Vitro Co-digestion With Meat." Food Research International (Ottawa, Ont.), vol. 109, 2018, pp. 82-90.
Martini S, Cavalchi M, Conte A, et al. The paradoxical effect of extra-virgin olive oil on oxidative phenomena during in vitro co-digestion with meat. Food Res Int. 2018;109:82-90.
Martini, S., Cavalchi, M., Conte, A., & Tagliazucchi, D. (2018). The paradoxical effect of extra-virgin olive oil on oxidative phenomena during in vitro co-digestion with meat. Food Research International (Ottawa, Ont.), 109, 82-90. https://doi.org/10.1016/j.foodres.2018.04.031
Martini S, et al. The Paradoxical Effect of Extra-virgin Olive Oil On Oxidative Phenomena During in Vitro Co-digestion With Meat. Food Res Int. 2018;109:82-90. PubMed PMID: 29803495.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The paradoxical effect of extra-virgin olive oil on oxidative phenomena during in vitro co-digestion with meat. AU - Martini,Serena, AU - Cavalchi,Martina, AU - Conte,Angela, AU - Tagliazucchi,Davide, Y1 - 2018/04/16/ PY - 2018/01/31/received PY - 2018/03/26/revised PY - 2018/04/14/accepted PY - 2018/5/28/entrez PY - 2018/5/29/pubmed PY - 2019/10/9/medline KW - Antioxidant activity KW - Extra-virgin olive oil KW - Lipid peroxidation KW - Mass spectrometry KW - Mediterranean diet KW - Oleuropein KW - Pro-oxidant activity SP - 82 EP - 90 JF - Food research international (Ottawa, Ont.) JO - Food Res Int VL - 109 N2 - Extra-virgin olive oil is an integral part of the Mediterranean diet and its consumption has been associated with a reduction risk of chronic diseases. Here we tested the potential of extra-virgin olive oil to limit the oxidative phenomena during in vitro gastro-intestinal co-digestion with turkey breast meat. The extra-virgin olive oil was particularly rich in oleuropein aglycone isomers, which represented the 66.8% of total phenolic determined with MS/MS experiments. Meals supplemented with extra-virgin olive oil equivocally affected lipid peroxidation. At low concentration (2.5% respect to meat), a significant inhibition of lipid oxidation was observed, whereas lipid peroxidation was greatly enhanced when the amount of extra-virgin olive oil was increased in the gastro-intestinal system. The inhibitory effect observed at 2.5% extra-virgin olive oil was due to the antioxidant properties of extra-virgin olive oil phenolic compounds. At high concentration, extra-virgin olive oil phenolic compounds (especially hydroxytyrosol-derivative) behaved as pro-oxidants increasing the generation of lipid hydroperoxides from meat. At the same time, the presence in the digestive system of catalysers from meat induced the peroxidation of extra-virgin olive oil fatty acids, which was further intensified by the pro-oxidant activity of extra-virgin olive oil phenolic compounds. Our study underlined the importance of the timing and amount of consumption of extra-virgin olive oil as well as its phenolic composition in limiting the peroxidative phenomena on meat lipids during digestion. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/29803495/The_paradoxical_effect_of_extra_virgin_olive_oil_on_oxidative_phenomena_during_in_vitro_co_digestion_with_meat_ DB - PRIME DP - Unbound Medicine ER -