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Depression: 21st Century Solutions + The Dark Side of Wheat

Abstract Title:

Supplementation with antioxidant-rich extra virgin olive oil prevents hepatic oxidative stress and reduction of desaturation capacity in mice fed a high-fat diet: Effects on fatty acid composition in liver and extrahepatic tissues.

Abstract Source:

Nutrition. 2016 May 17. Epub 2016 May 17. PMID: 27346714

Abstract Author(s):

Miguel Angel Rincón-Cervera, Rodrigo Valenzuela, María Catalina Hernandez-Rodas, Macarena Marambio, Alejandra Espinosa, Susana Mayer, Nalda Romero, Cynthia Barrera M Sc, Alfonso Valenzuela, Luis A Videla

Article Affiliation:

Miguel Angel Rincón-Cervera

Abstract:

OBJECTIVE: The aim of this study was to assess the effect of dietary supplementation with extra virgin olive oil (EVOO) in mice on the reduction of desaturase and antioxidant enzymatic activities in liver, concomitantly with long-chain polyunsaturated fatty acids (LCPUFA) profiles in liver and extrahepatic tissues induced by a high-fat diet (HFD).

METHODS: Male mice C57 BL/6 J were fed with a control diet (CD; 10% fat, 20% protein, 70% carbohydrates) or an HFD (60% fat, 20% protein, 20% carbohydrates) for 12 wk. Animals were supplemented with 100 mg/d EVOO with different antioxidant contents (EVOO I, II, and III).

RESULTS: After the intervention, blood and several tissues were analyzed. Dietary supplementation with EVOO with the highest antioxidant content and antioxidant capacity (EVOO III) significantly reduced fat accumulation in liver and the plasmatic metabolic alterations caused by HFD and produced a normalization of oxidative stress-related parameters, desaturase activities, and LCPUFA content in tissues.

CONCLUSIONS: Data suggest that dietary supplementation with EVOO III may prevent oxidative stress and reduction of biosynthesis and accretion ofω-3 LCPUFA in the liver of HFD-fed mice.

Study Type : Animal Study

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Depression: 21st Century Solutions + The Dark Side of Wheat

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