Visioli Francesco, Colombo Claudio, Galli Claudio
Laboratory of Functional Foods, IMDEA-Food, Madrid, Spain.
Department of Pharmacological Sciences, Milan, Italy.
Food Chem. 2012 May 1;132(1):499-501. doi: 10.1016/j.foodchem.2011.10.092. Epub 2011 Nov 7.
In vivo studies of LDL oxidation following consumption of natural phenolic compounds have yielded mixed results. It is reported that the amphiphilic hydroxytyrosol, after addition to human plasma, does not accumulate in LDL but protects plasma lipids, which are extracted together with hydroxytyrosol, from chemically-induced oxidation. Thus, a novel methodology was proposed, which does not rely on LDL separation and subsequent oxidation but is based on the oxidation of total lipids - simultaneously extracted from plasma with antioxidants - to evaluate the effects of micronutrients that do not partition into LDL, after in vivo supplementation.
摄入天然酚类化合物后对低密度脂蛋白（LDL）氧化的体内研究结果不一。据报道，两亲性的羟基酪醇添加到人体血浆后，不会在LDL中蓄积，但可保护与羟基酪醇一起提取的血浆脂质免受化学诱导的氧化。因此，提出了一种新方法，该方法不依赖于LDL的分离及随后的氧化，而是基于对与抗氧化剂同时从血浆中提取的总脂质进行氧化，以评估体内补充后不分配到LDL中的微量营养素的作用。
