Lipids and Atherosclerosis Unit, Department of Medicine, IMIBIC/Hospital Universitario Reina Sofia/Universidad de Cordoba, Cordoba, Spain.
Mol Nutr Food Res. 2012 Mar;56(3):510-4. doi: 10.1002/mnfr.201100533. Epub 2011 Dec 9.
Heating during the process of cooking alters the chemical properties of foods and may affect subsequent postprandial inflammation. We tested the effects of four meals rich in different oils subjected to heating on the postprandial inflammatory metabolism of peripheral blood mononuclear cells (PBMCs).
Twenty obese participants received four breakfasts following a randomized crossover design, consisting of milk and muffins made with different oils (virgin olive oil (VOO), sunflower oil (SFO), and a mixture of seeds oil (SFO/canola oil) with added either dimethylpolysiloxane (SOD), or natural antioxidants from olive mill wastewater alperujo (phenols; SOP)), previously subjected to 20 heating cycles. Postprandial inflammatory status in PBMCs was assessed by the activation of nuclear NF-κB, the concentration in cytoplasm of the NF-κB inhibitor (IκB-α), the mRNA levels of NF-κB subunits and activators (p65, IKKβ, and IKKα) and other inflammatory molecules (TNF-α, IL-1β, IL-6, MIF, and JNK), and lipopolysaccharide (LPS) levels. VOO and SOP breakfasts reduced NF-κB activation, increased IκB-α, and decreased LPS plasma concentration. SFO increased IKKα, IKKβ, p65, IL-1b, IL-6, MIF, and JNK mRNA levels, and plasma LPS.
Oils rich in phenols, whether natural (VOO) or artificially added (SOP), reduce postprandial inflammation, compared with seed oil (sunflower).
烹饪过程中的加热会改变食物的化学性质，并可能影响随后的餐后炎症反应。我们测试了富含不同油类的四餐在加热后对周围血单核细胞（PBMC）餐后炎症代谢的影响。
20 名肥胖参与者按照随机交叉设计接受了四种早餐，分别由不同油类制成的牛奶和松饼组成（特级初榨橄榄油（VOO）、葵花籽油（SFO）和添加二甲基聚硅氧烷（SOD）或橄榄压榨废水提取的天然抗氧化剂（多酚；SOP）的混合籽油/菜籽油），这些早餐之前已经经过了 20 次加热循环。通过核 NF-κB 的激活、细胞质中 NF-κB 抑制剂（IκB-α）的浓度、NF-κB 亚基和激活剂（p65、IKKβ 和 IKKα）和其他炎症分子（TNF-α、IL-1β、IL-6、MIF 和 JNK）以及脂多糖（LPS）水平来评估 PBMC 的餐后炎症状态。VOO 和 SOP 早餐降低了 NF-κB 的激活，增加了 IκB-α，并降低了 LPS 血浆浓度。SFO 增加了 IKKα、IKKβ、p65、IL-1b、IL-6、MIF 和 JNK 的 mRNA 水平以及血浆 LPS。
与籽油（向日葵）相比，富含酚类物质的油（无论是天然的（VOO）还是人工添加的（SOP））都能减少餐后炎症反应。
