a Department of Biology, Faculty of Natural Sciences and Life, Laboratory for Terrestrial and Aquatis Ecosystems, Mohamed-Cherif Messadia University , Souk Ahras , Algeria.
b Department of Basic Education, Institute of Science and Techniques of Physical and Sporting Activities, Mohamed-Cherif Messaadia University , Souk Ahras , Algeria.
Biomarkers. 2019 Jun;24(4):407-413. doi: 10.1080/1354750X.2019.1600024. Epub 2019 Apr 9.
This work aimed to study the effect of temperature in variation of fatty acid profiles of virgin olive oil (VOO) and to evaluate the impact of the consumption of this thermo oxidized VOO on metabolic oxidative stress. Effect of consumption of fresh or thermo-oxidized VOO on rabbits was studied. The animals were distributed in groups of six rabbits each and were fed for four weeks with the incorporation of 15% VOO either fresh or heated during one, two, three or four hours. The liver was examined for the level of reduced glutathione (GSH), glutathione S-transferase (GST), catalase (CAT) and activity malondialdehyde (MDA). The diet of VOO heated for three and four hours resulted in a significant increase ( < 0.01) in liver of MDA and GST compared to the control group. The results also showed a significant decrease in GSH levels and CAT activity induced in rabbits of the group treated with VOO heated for three and four hours. The consumption of thermo-oxidized VOO is more dangerous to health than the consumption of fresh olive oil or low oxidation value VOO.
本研究旨在探讨温度变化对特级初榨橄榄油（VOO）脂肪酸谱的影响，并评估食用这种热氧化 VOO 对代谢氧化应激的影响。研究了食用新鲜或热氧化 VOO 对兔子的影响。将动物分为六组，每组六只，连续四周用 15%的 VOO 喂养，新鲜 VOO 或加热 VOO 分别加热一小时、两小时、三小时或四小时。检查肝脏中还原型谷胱甘肽（GSH）、谷胱甘肽 S-转移酶（GST）、过氧化氢酶（CAT）和丙二醛（MDA）的水平。与对照组相比，加热三小时和四小时的 VOO 饮食显著增加了肝脏 MDA 和 GST（P<0.01）。结果还表明，与食用新鲜橄榄油或氧化值低的 VOO 的兔子相比，食用加热三小时和四小时的 VOO 的兔子的 GSH 水平和 CAT 活性显著降低。与食用新鲜橄榄油或氧化值低的 VOO 相比，食用热氧化 VOO 对健康的危害更大。
