Illam Soorya Parathodi, Kandiyil Sruthi Panniyan, Narayanankutty Arunaksharan, Veetil Soumya Valappan, Babu Thekkekara Devassy, Uppu Rao M, Raghavamenon Achuthan C
Department of Biochemistry, Amala Cancer Research Centre, Thrissur, India.
Department of Environmental Toxicology, College of Sciences and Engineering, Southern University and A&M College, Baton Rouge, LA, USA.
Drug Chem Toxicol. 2022 Nov;45(6):2528-2534. doi: 10.1080/01480545.2021.1962691. Epub 2021 Aug 18.
Virgin coconut oil (VCO), prepared from fresh coconut kernel without any chemical refining, is an emerging functional food. The pharmacological benefits of VCO are believed to be due to the natural combination of phenolics. Although cell culture studies have demonstrated the antioxidant activity of VCO under different oxidative stress conditions, a valid demonstration of the antioxidant activity of VCO is yet to come. Sodium fluoride (NaF), an environmental pollutant, is widely used to induce oxidative stress in cell culture models and rodents to test the antioxidant potential of several compounds. Herein, VCO and its polyphenolic (VCOP) and non-phenolic oil fraction (VCOF) were individually tested in fluoride-exposed normal intestinal cells (IEC-6) and mice to address their contribution to the documented antioxidant potential. It was found that pretreatment of VCOP (40 µg/mL) was effective in mitigating the fluoride-induced cell death when compared to VCO (200 µg/mL) and VCOF (160 µg/mL). Further, exposure to fluoride (10 mM), increased the intracellular ROS measured based on the dichlorofluorescein (DCF) fluorescence, and this, in turn, was significantly reduced when the cells were supplemented with VCOP. Oral administration of VCO (2 mL/kg bwt) reversed the drop in the hepatic catalase and SOD activities to near normal with a minimal level of lipid peroxidation in fluoride intoxicated mice. However, VCOP and VCOF were less effective in lowering the fluoride-induced increase in hepatic oxidative stress markers. It is reasoned that the oil components of VCO complement the natural antioxidant molecules resulting in an overall increase in their bioavailability.
初榨椰子油（VCO）由新鲜椰仁制备，未经任何化学精炼，是一种新兴的功能性食品。VCO的药理益处被认为归因于酚类物质的天然组合。尽管细胞培养研究已证明VCO在不同氧化应激条件下具有抗氧化活性，但VCO抗氧化活性的有效证明尚未出现。氟化钠（NaF）是一种环境污染物，广泛用于在细胞培养模型和啮齿动物中诱导氧化应激，以测试几种化合物的抗氧化潜力。在此，分别在氟暴露的正常肠细胞（IEC-6）和小鼠中测试了VCO及其多酚（VCOP）和非酚油馏分（VCOF），以确定它们对已记录的抗氧化潜力的贡献。结果发现，与VCO（200μg/mL）和VCOF（160μg/mL）相比，VCOP（40μg/mL）预处理可有效减轻氟诱导的细胞死亡。此外，暴露于氟（10mM）会增加基于二氯荧光素（DCF）荧光测量的细胞内活性氧，而当细胞补充VCOP时，这种情况会显著减少。口服VCO（2mL/kg体重）可使氟中毒小鼠肝脏过氧化氢酶和超氧化物歧化酶活性的下降恢复到接近正常水平，脂质过氧化水平最低。然而，VCOP和VCOF在降低氟诱导的肝脏氧化应激标志物增加方面效果较差。据推测，VCO的油成分补充了天然抗氧化分子，从而总体上提高了它们的生物利用度。
