Article

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: 4.6). 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
    • "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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    ABSTRACT: We investigated the molecular mechanisms by which phenolic compounds (phenols) in virgin olive oil reduce the postprandial inflammatory response with the aim of identifying the transcription factor involved and the downstream effects. Olive oil-based breakfasts prepared with virgin olive oil (VOO) with high (398 ppm), intermediate (149 ppm) and low (70 ppm) phenol content were administered to 49 metabolic syndrome patients following a randomized crossover design. The consumption of a high-phenol VOO-based breakfast limited the increase of lipopolysaccharide plasma levels, TLR4, and SOCS3 proteins (p < 0.001, p = 0.041 and p = 0.008, respectively), the activation of NF-κB (p = 0.016) and the IL6 (p = 0.007 and p = 0.048, low and intermediate oil, respectively), IL1B (p = 0.002, intermediate oil), and CXCL1 (p = 0.001) postprandial gene expression, in peripheral blood mononuclear cells, as compared with the consumption of a breakfast prepared with the same oil but with low or intermediate phenol content. Virgin olive oil phenolic compounds reduce the postprandial inflammatory response in association with postprandial plasma lipopolysaccharide levels.
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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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    ABSTRACT: We have investigated the effects of the intake of oils heated at frying temperature in order to find an oil model for deep-frying that prevents postprandial oxidative stress. Twenty obese people received four breakfasts following a randomised crossover design consisting of different oils (virgin olive oil (VOO), sunflower oil (SFO), and a mixed seed oil (SFO/canola oil) with added dimethylpolysiloxane (SOX) or natural antioxidants from olives (SOP)), which were subjected to 20 heating cycles. The intake of SFO-breakfast reduced plasma GSH levels and the GSH/GSSG ratio, increased protein carbonyl levels, and induced a higher gene expression of the different NADPH-oxidase subunits, Nrf2-Keap1 activation, gene expression of the antioxidant enzymes in peripheral blood mononuclear cells and antioxidant plasma activities than the intake of the breakfasts prepared with VOO, SOP and SOX. Oils with phenolic compounds, whether natural (VOO) or artificially added (SOP), or with artificial antioxidant (SOX), could reduce postprandial oxidative stress compared with sunflower oil.
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