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25.03.2016 | Original Contribution

Frying oils with high natural or added antioxidants content, which protect against postprandial oxidative stress, also protect against DNA oxidation damage

verfasst von: Oriol A. Rangel-Zuñiga, Carmen Haro, Carmen Tormos, Pablo Perez-Martinez, Javier Delgado-Lista, Carmen Marin, Gracia M. Quintana-Navarro, Concha Cerdá, Guillermo T. Sáez, Fernando Lopez-Segura, Jose Lopez-Miranda, Francisco Perez-Jimenez, Antonio Camargo

Erschienen in: European Journal of Nutrition | Ausgabe 4/2017

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Abstract

Purpose

Using sunflower oil as frying oil increases postprandial oxidative stress, which is considered the main endogenous source of DNA oxidative damage. We aimed to test whether the protective effect of virgin olive oil and oil models with added antioxidants against postprandial oxidative stress may also protect against DNA oxidative damage.

Methods

Twenty obese people received four breakfasts following a randomized crossover design consisting of different oils [virgin olive oil (VOO), sunflower oil (SFO), and a mixed seed oil (SFO/canola oil) with added dimethylpolysiloxane (SOX) or natural antioxidants from olives (SOP)], which were subjected to 20 heating cycles.

Results

We observed the postprandial increase in the mRNA levels of p53, OGG1, POLB, and GADD45b after the intake of the breakfast prepared with SFO and SOX, and an increase in the expression of MDM2, APEX1, and XPC after the intake of the breakfast prepared with SFO, whereas no significant changes at the postprandial state were observed after the intake of the other breakfasts (all p values <0.05). We observed lower 8-OHdG postprandial levels after the intake of the breakfast prepared with VOO and SOP than after the intake of the breakfast prepared with SFO and SOX (all p values <0.05).

Conclusions

Our results support the beneficial effect on DNA oxidation damage of virgin olive oil and the oil models with added antioxidants, as compared to the detrimental use of sunflower oil, which induces p53-dependent DNA repair pathway activation.

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Titel: Frying oils with high natural or added antioxidants content, which protect against postprandial oxidative stress, also protect against DNA oxidation damage
verfasst von: Oriol A. Rangel-Zuñiga
Carmen Haro
Carmen Tormos
Pablo Perez-Martinez
Javier Delgado-Lista
Carmen Marin
Gracia M. Quintana-Navarro
Concha Cerdá
Guillermo T. Sáez
Fernando Lopez-Segura
Jose Lopez-Miranda
Francisco Perez-Jimenez
Antonio Camargo
Publikationsdatum: 25.03.2016
Verlag: Springer Berlin Heidelberg
Erschienen in: European Journal of Nutrition / Ausgabe 4/2017
Print ISSN: 1436-6207
Elektronische ISSN: 1436-6215
DOI: https://doi.org/10.1007/s00394-016-1205-1

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