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The postprandial inflammatory response after ingestion of heated oils in obese persons is reduced by the presence of phenol compounds

Lipids and Atherosclerosis Unit, Department of Medicine, IMIBIC/Hospital Universitario Reina Sofia/Universidad de Cordoba, Cordoba, Spain.
Molecular Nutrition & Food Research (Impact Factor: 4.91). 03/2012; 56(3):510-4. DOI: 10.1002/mnfr.201100533
Source: PubMed

ABSTRACT 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).

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Available from: Luis ARÍSTIDES Torres Sánchez, Jan 15, 2015
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    • "Moreover, the content of polar compounds in frying oils has been associated with endothelial dysfunction and hypertension (Soriguer et al., 2003; Williams et al., 1999). Additionally, we have previously demonstrated in the same population selected for the current study that the intake of oils rich in phenolic compounds from olive origin, whether natural (as in VOO) or added to a mixed seed oil (SFO/canola oil) (SOP), after heated at frying temperature reduces the postprandial inflammatory response as compared to sunflower oil (SFO) intake (Perez-Herrera et al., 2011). Human beings spend most of their time in the postprandial state. "
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