Quiles J L, Ramírez-Tortosa M C, Ibáñez S, Alfonso González J, Duthie G G, Huertas J R, Mataix J
Institute of Nutrition and Food Technology, Department of Physiology, University of Granada, Spain.
Free Radic Res. 1999 Dec;31 Suppl:S129-35. doi: 10.1080/10715769900301421.
Two experiments were carried out to investigate if the supplementation with vitamin E affects refined olive oil response to oxidation regarding the stability of the oil and the protection in vivo against lipid peroxidation in rats after its intake in comparison with other edible oils. In experiment 1, samples of virgin olive oil, refined olive oil, refined olive oil supplemented by us with 200 mg/kg vitamin E, and sunflower oil were collected before and after a 60 min frying process. After frying, refined olive oil supplemented with vitamin E compared with the non-supplemented refined olive oil had a higher concentration of alpha-tocopherol (240.34+/-6.07 mg/kg vs. 131.94+/-8.14 mg/kg), more resistance against oxidation (19.01+/-1.88% vs. 10.6+/-2.08%) and less polar components (4.2+/-0.06% vs. 5.45+/-0.22%). In experiment 2, 24 male Wistar rats, divided into 4 groups, were fed on diets based on the same unfried oils (8% w/w) as in experiment 1, for 4 weeks. Two days prior to the end of the experiment, the rats were intraperitoneally administered with adriamycin (10 mg/kg/ day) to provoke an oxidative stress. The rats fed on refined olive oil plus vitamin E compared to the rats fed on non-supplemented refined olive oil had lower hydroperoxides concentrations (26.8+/-2.6 nmol/mg vs. 35.6+/-2.49 nmol/mg) higher coenzyme Q levels (128.1+/-11.97 pmol/mg vs. 81.25+/-9.25 pmol/mg) and higher alpha-tocopherol values (1.23+/-0.04 mmol/mg vs. 0.93+/-0.06 mmol/mg) in microsomes of liver. In conclusion, the supplementation of refined olive oil with 200 mg/kg of vitamin E increases the stability of this oil under pro-oxidant conditions, and its intake decreases the oxidative damage generated by adriamycin in rats.
进行了两项实验，以研究补充维生素E是否会影响精炼橄榄油在氧化稳定性方面的反应，以及与其他食用油相比，其摄入后对大鼠体内脂质过氧化的保护作用。在实验1中，在60分钟油炸过程前后收集初榨橄榄油、精炼橄榄油、我们添加了200mg/kg维生素E的精炼橄榄油和葵花籽油的样品。油炸后，添加维生素E的精炼橄榄油与未添加的精炼橄榄油相比，α-生育酚浓度更高（240.34±6.07mg/kg对131.94±8.14mg/kg），抗氧化性更强（19.01±1.88%对10.6±2.08%），极性成分更少（4.2±0.06%对5.45±0.22%）。在实验2中，将24只雄性Wistar大鼠分为4组，以与实验1中相同的未油炸油（8%w/w）为基础的饮食喂养4周。在实验结束前两天，给大鼠腹腔注射阿霉素（10mg/kg/天）以引发氧化应激。与喂食未添加维生素E的精炼橄榄油的大鼠相比，喂食添加维生素E的精炼橄榄油的大鼠肝脏微粒体中的氢过氧化物浓度更低（26.8±2.6nmol/mg对35.6±2.49nmol/mg），辅酶Q水平更高（128.1±11.97pmol/mg对81.25±9.25pmol/mg），α-生育酚值更高（1.23±0.04mmol/mg对0.93±0.06mmol/mg）。总之，向精炼橄榄油中添加200mg/kg的维生素E可提高该油在促氧化条件下的稳定性，并且其摄入可减少阿霉素对大鼠产生的氧化损伤。
