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Dietary flavonoids reduce lipid peroxidation in rats fed polyunsaturated or monounsaturated fat diets.
J Nutr. 1998 Sep; 128(9):1495-502.JN

Abstract

We investigated the influence of dietary flavonoids on alpha-tocopherol status and LDL peroxidation in rats fed diets enriched in either polyunsaturated fatty acids (PUFA) or monounsaturated fatty acids (MUFA). Diets equalized for alpha-tocopherol concentrations were or were not supplemented with 8 g/kg diet of flavonoids (quercetin + catechin, 2:1). After 4 wk of feeding, plasma lipid concentrations were lower in rats fed PUFA than in those fed MUFA with a significant correlation between plasma alpha-tocopherol and cholesterol concentrations, r = 0.94, P < 0. 0001). Dietary lipids influenced the fatty acid composition of VLDL + LDL more than that of HDL or microsomes. The resistance of VLDL + LDL to copper-induced oxidation was higher in rats fed MUFA than in those fed PUFA as assessed by the lower production of conjugated dienes and thiobarbituric acid reactive substances (TBARS) and by the >100% longer lag time for dienes production. (P < 0.0001). Dietary flavonoids significantly reduced by 22% the amounts of dienes produced during 12 h of oxidation in rats fed diets rich in PUFA and lengthened lag time 43% in those fed MUFA. Microsomes of rats fed MUFA produced approximately 50% less TBARS than those of rats fed PUFA (P < 0.0001) and they contained more alpha-tocopherol in rats fed MUFA than in those fed PUFA with higher values (P < 0. 0001) in both groups supplemented with flavonoids (P < 0.0001). Our findings suggest that the intake of dietary flavonoids is beneficial not only when diets are rich in PUFA but also when they are rich in MUFA. It seems likely that these substances contribute to the antioxidant defense and reduce the consumption of alpha-tocopherol in both lipoproteins and membranes.

Authors+Show Affiliations

Laboratoire de Nutrition et Sécurité Alimentaire, INRA-CRJ, 78352 Jouy-en-Josas, Cedex, France.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

9732310

Citation

Frémont, L, et al. "Dietary Flavonoids Reduce Lipid Peroxidation in Rats Fed Polyunsaturated or Monounsaturated Fat Diets." The Journal of Nutrition, vol. 128, no. 9, 1998, pp. 1495-502.
Frémont L, Gozzélino MT, Franchi MP, et al. Dietary flavonoids reduce lipid peroxidation in rats fed polyunsaturated or monounsaturated fat diets. J Nutr. 1998;128(9):1495-502.
Frémont, L., Gozzélino, M. T., Franchi, M. P., & Linard, A. (1998). Dietary flavonoids reduce lipid peroxidation in rats fed polyunsaturated or monounsaturated fat diets. The Journal of Nutrition, 128(9), 1495-502.
Frémont L, et al. Dietary Flavonoids Reduce Lipid Peroxidation in Rats Fed Polyunsaturated or Monounsaturated Fat Diets. J Nutr. 1998;128(9):1495-502. PubMed PMID: 9732310.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Dietary flavonoids reduce lipid peroxidation in rats fed polyunsaturated or monounsaturated fat diets. AU - Frémont,L, AU - Gozzélino,M T, AU - Franchi,M P, AU - Linard,A, PY - 1998/9/10/pubmed PY - 1998/9/10/medline PY - 1998/9/10/entrez SP - 1495 EP - 502 JF - The Journal of nutrition JO - J Nutr VL - 128 IS - 9 N2 - We investigated the influence of dietary flavonoids on alpha-tocopherol status and LDL peroxidation in rats fed diets enriched in either polyunsaturated fatty acids (PUFA) or monounsaturated fatty acids (MUFA). Diets equalized for alpha-tocopherol concentrations were or were not supplemented with 8 g/kg diet of flavonoids (quercetin + catechin, 2:1). After 4 wk of feeding, plasma lipid concentrations were lower in rats fed PUFA than in those fed MUFA with a significant correlation between plasma alpha-tocopherol and cholesterol concentrations, r = 0.94, P < 0. 0001). Dietary lipids influenced the fatty acid composition of VLDL + LDL more than that of HDL or microsomes. The resistance of VLDL + LDL to copper-induced oxidation was higher in rats fed MUFA than in those fed PUFA as assessed by the lower production of conjugated dienes and thiobarbituric acid reactive substances (TBARS) and by the >100% longer lag time for dienes production. (P < 0.0001). Dietary flavonoids significantly reduced by 22% the amounts of dienes produced during 12 h of oxidation in rats fed diets rich in PUFA and lengthened lag time 43% in those fed MUFA. Microsomes of rats fed MUFA produced approximately 50% less TBARS than those of rats fed PUFA (P < 0.0001) and they contained more alpha-tocopherol in rats fed MUFA than in those fed PUFA with higher values (P < 0. 0001) in both groups supplemented with flavonoids (P < 0.0001). Our findings suggest that the intake of dietary flavonoids is beneficial not only when diets are rich in PUFA but also when they are rich in MUFA. It seems likely that these substances contribute to the antioxidant defense and reduce the consumption of alpha-tocopherol in both lipoproteins and membranes. SN - 0022-3166 UR - https://www.unboundmedicine.com/medline/citation/9732310/Dietary_flavonoids_reduce_lipid_peroxidation_in_rats_fed_polyunsaturated_or_monounsaturated_fat_diets_ L2 - https://academic.oup.com/jn/article-lookup/doi/10.1093/jn/128.9.1495 DB - PRIME DP - Unbound Medicine ER -