Atherogenic and anti-atherogenic factors in the human diet

1995 ◽  
Vol 61 ◽  
pp. 259-271 ◽  
Author(s):  
P.B. Addis ◽  
T.P. Carr ◽  
C.A. Hassel ◽  
Z.Z. Huang ◽  
G.J. Warner
Keyword(s):  
Fatty Acids ◽  
Lipid Oxidation ◽  
Saturated Fatty Acids ◽  
Oxidation Products ◽  
Cholesterol Oxidation ◽  
Lipid Oxidation Products ◽  
Causative Factors ◽  
Copper Manganese ◽  
Potential Promoter ◽  
Arterial Damage

New atherosclerosis causative factors and preventive modalities have been identified. Atherogenic factors include lipid oxidation products, such as cholesterol oxidation products, malonaldehyde and other aldehydes; trans-fatty acids; some saturated fatty acids (lauric, myristic and possibly palmitic acids); and myristic acid plus cholesterol. Lipid oxidation products are well suited to induce arterial damage, based on their known cytotoxic effects; evidence also indicates the possibility of plaque promotion and stimulation of thrombogenesis. Anti-atherogenic factors include antioxidants, fish oils and other polyunsaturates (if protected from oxidation), fibre and trace minerals such as copper, manganese, selenium and zinc. Iron is unique, being considered as both a potential promoter of atherosclerosis (component of ferritin, conceivably inducing lipid oxidation) and a possible anti-atherogenic component (of antioxidant enzyme catalase). It is apparent that an entire new series of research challenges has been uncovered.

scholarly journals Non-enzymatic lipid oxidation products in biological systems: Assessment of the metabolites from polyunsaturated fatty acids

2014 ◽  
Vol 964 ◽  
pp. 65-78 ◽  
Author(s):  
Claire Vigor ◽  
Justine Bertrand-Michel ◽  
Edith Pinot ◽  
Camille Oger ◽  
Joseph Vercauteren ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Lipid Oxidation ◽  
Biological Systems ◽  
Oxidation Products ◽  
Lipid Oxidation Products

scholarly journals The Assessment of Changes in the Fatty Acid Profile and Dietary Indicators Depending on the Storage Conditions of Goose Meat

Molecules ◽  
2021 ◽  
Vol 26 (17) ◽  
pp. 5122
Author(s):  
Agnieszka Orkusz ◽  
Wioletta Wolańska ◽  
Urszula Krajinska
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Lipid Oxidation ◽  
Fatty Acid Profile ◽  
Fatty Acid Content ◽  
Storage Conditions ◽  
Nutrient Loss ◽  
Oxidation Products ◽  
Lipid Oxidation Products ◽  
And Storage

The deterioration of food quality due to lipid oxidation is a serious problem in the food sector. Oxidation reactions adversely affect the physicochemical properties of food, worsening its quality. Lipid oxidation products are formed during the production, processing, and storage of food products. In the human diet, the sources of lipid oxidation products are all fat-containing products, including goose meat with a high content of polyunsaturated fatty acids. This study aims at comparing the fatty acid profile of goose breast muscle lipids depending on the storage conditions: type of atmosphere, temperature, and storage time. Three-way variance analysis was used to evaluate changes in the fatty acids profile occurring in goose meat. The health aspect of fatty acid oxidation of goose meat is also discussed. In general, the fatty acid composition changed significantly during storage in the meat packed in the high-oxygen modified atmosphere at different temperatures (1 °C and 4 °C). Higher temperature led to a higher degree of lipid oxidation and nutrient loss. During the storage of samples in vacuum, no changes in the fatty acid content and dietary indices were found, regardless of the storage temperature, which indicates that the anaerobic atmosphere ensured the oxidative stability of goose meat during 11 days of refrigerated storage.

scholarly journals Epoxy and hydroxy fatty acids as non-volatile lipid oxidation products in oat

2019 ◽  
Vol 295 ◽  
pp. 82-93 ◽  
Author(s):  
Zhen Yang ◽  
Vieno Piironen ◽  
Anna-Maija Lampi
Keyword(s):  
Fatty Acids ◽  
Lipid Oxidation ◽  
Hydroxy Fatty Acids ◽  
Oxidation Products ◽  
Lipid Oxidation Products

scholarly journals Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil

2021 ◽  
Vol 5 (1) ◽  
Author(s):  
Qing Shen ◽  
Zhichao Zhang ◽  
Shiva Emami ◽  
Jianchu Chen ◽  
Juliana Maria Leite Nobrega de Moura Bell ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Fatty Acids ◽  
Soybean Oil ◽  
Lipid Oxidation ◽  
Free Fatty Acids ◽  
Oxidation Products ◽  
Hydrolysis Rate ◽  
Free Lipid ◽  
Lipid Oxidation Products ◽  
Rapid Hydrolysis

AbstractIn oil, free fatty acids (FFAs) are thought compared the efficiency of hydrolysis wto be the preferred substrate for lipid oxidation although triacylglycerols (TAGs) are the predominant lipid class. We determined the preferential oxidation substrate (TAGs versus FFAs) in soybean oil heated at 100 °C for 24 h, after validating a method for quantifying esterified and free lipid oxidation products (i.e., oxylipins) with mass-spectrometry. Reaction velocities and turnover (velocity per unit substrate) of FFA, and free and TAG-bound (esterified) oxylipins were determined. FFA hydrolysis rate and turnover were orders of magnitude greater (16-4217 fold) than that of esterified and free oxylipin formation. The velocity and turnover of TAG-bound oxylipins was significantly greater than free oxylipins by 282- and 3-fold, respectively. The results suggest that during heating, TAGs are preferentially oxidized over FFAs, despite the rapid hydrolysis and availability of individual FFAs as substrates for oxidation. TAG-bound oxylipins may serve as better markers of lipid oxidation.

scholarly journals Evidence-Based Challenges to the Continued Recommendation and Use of Peroxidatively-Susceptible Polyunsaturated Fatty Acid-Rich Culinary Oils for High-Temperature Frying Practises: Experimental Revelations Focused on Toxic Aldehydic Lipid Oxidation Products

2022 ◽  
Vol 8 ◽  
Author(s):  
Martin Grootveld
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
High Temperature ◽  
Lipid Oxidation ◽  
Health Effects ◽  
Oxidation Products ◽  
Adverse Health Effects ◽  
Adverse Health ◽  
Dietary Consumption ◽  
Lipid Oxidation Products

In this manuscript, a series of research reports focused on dietary lipid oxidation products (LOPs), their toxicities and adverse health effects are critically reviewed in order to present a challenge to the mindset supporting, or strongly supporting, the notion that polyunsaturated fatty acid-laden frying oils are “safe” to use for high-temperature frying practises. The generation, physiological fates, and toxicities of less commonly known or documented LOPs, such as epoxy-fatty acids, are also considered. Primarily, an introduction to the sequential autocatalytic peroxidative degradation of unsaturated fatty acids (UFAs) occurring during frying episodes is described, as are the potential adverse health effects posed by the dietary consumption of aldehydic and other LOP toxins formed. In continuance, statistics on the dietary consumption of fried foods by humans are reviewed, with a special consideration of French fries. Subsequently, estimates of human dietary aldehyde intake are critically explored, which unfortunately are limited to acrolein and other lower homologues such as acetaldehyde and formaldehyde. However, a full update on estimates of quantities derived from fried food sources is provided here. Further items reviewed include the biochemical reactivities, metabolism and volatilities of aldehydic LOPs (the latter of which is of critical importance regarding the adverse health effects mediated by the inhalation of cooking/frying oil fumes); their toxicological actions, including sections focussed on governmental health authority tolerable daily intakes, delivery methods and routes employed for assessing such effects in animal model systems, along with problems encountered with the Cramer classification of such toxins. The mutagenicities, genotoxicities, and carcinogenic potential of aldehydes are then reviewed in some detail, and following this the physiological concentrations of aldehydes and their likely dietary sources are considered. Finally, conclusions from this study are drawn, with special reference to requirements for (1) the establishment of tolerable daily intake (TDI) values for a much wider range of aldehydic LOPs, and (2) the performance of future nutritional and epidemiological trials to explore associations between their dietary intake and the incidence and severity of non-communicable chronic diseases (NCDs).

scholarly journals Lipid oxidation of fat blends modified by monoacylglycerol

2012 ◽  
Vol 30 (No. 6) ◽  
pp. 527-533 ◽  
Author(s):  
V. Spěváčková ◽  
I. Hrádková ◽  
J. Šmidrkal ◽  
V. Filip
Keyword(s):  
Lipid Oxidation ◽  
Chain Length ◽  
Saturated Fatty Acids ◽  
Acyl Chain ◽  
Stability Index ◽  
Storage Conditions ◽  
Oxidation Products ◽  
Oil Stability Index ◽  
Acyl Chain Length ◽  
Lipid Oxidation Products

Model dispersions of fat blends (FBs) with monoacylglycerols (MAG) of saturated fatty acids with different lengths of the acyl chain (MAG10–MAG18) and 1-octadecenoylglycerol and without MAG (as blank) were prepared. We find out the influence of the addition of monoacylglycerol on oxidation of the fat dispersion. Trihexadecanoylglycerol (tripalmitoylglycerol – TAG48) was used as the dispersive phase and soybean oil was used as the dispersive medium. Primary (conjugated diens) and volatile secondary (by SPME in connection with GC-MS) lipid oxidation products and oil stability index (OSI) were measured during autoxidation of the fat blends in storage conditions. MAGs with a shorter (or the same) acyl chain length (MAG10–MAG16) than the acyl chain length of the structured fat (TAG48) arrange tightly on the interface oil/crystals of structured fat, thus prevent lipid oxidation.

scholarly journals Black Chokeberry Fruit Polyphenols: A Valuable Addition to Reduce Lipid Oxidation of Muffins Containing Xylitol

Antioxidants ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 394
Author(s):  
Jaroslawa Rutkowska ◽  
Agata Antoniewska ◽  
Montserrat Martinez-Pineda ◽  
Agnieszka Nawirska-Olszańska ◽  
Anna Zbikowska ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Free Radicals ◽  
Lipid Oxidation ◽  
Storage Period ◽  
Polyphenolic Compounds ◽  
The Other ◽  
Oxidation Products ◽  
Conjugated Diene ◽  
Lipid Oxidation Products ◽  
Black Chokeberry

The study aimed at assessing effects of black chokeberry polyphenol extract (ChPE) added (0.025–0.075%) to xylitol-containing muffins to reduce lipid oxidation, especially in preventing degradation of hydroperoxides throughout the storage period. Among polyphenolic compounds (3092 mg/100 g in total) in ChPE, polymeric procyanidins were the most abundant (1564 mg/100 g). ChPE addition resulted in a significantly increased capacity of scavenging free radicals and markedly inhibited hydroperoxides decomposition, as reflected by low anisidine values (AnV: 3.25–7.52) throughout the storage. On the other hand, sucrose-containing muffins had increased amounts of primary lipid oxidation products and differed significantly from other samples in conjugated diene hydroperoxides (CD values), which was in accordance with the decrease of C18:2 9c12c in those muffins after storage. In addition, sucrose-containing muffins were found to be those with the highest level of contamination with toxic carbonyl lipid oxidation products. Throughout the storage, no yeast or moulds contamination were found in higher enriched muffins. The incorporation of polyphenols to xylitol-containing muffins resulted in preventing decomposition of polyunsaturated fatty acids (PUFAs), and in reducing the content of some toxic aldehydes. ChPE could be regarded as a possible solution to xylitol-containing muffins to extend their shelf life. The results support the use of xylitol in muffin manufacture as being favourable in terms of suitability for diabetics.

scholarly journals Lipid Oxidation Products in the Pathogenesis of Inflammation-related Gut Diseases

2018 ◽  
Vol 25 (11) ◽  
pp. 1311-1326 ◽  
Author(s):  
Barbara Sottero ◽  
Daniela Rossin ◽  
Giuseppe Poli ◽  
Fiorella Biasi
Keyword(s):  
Lipid Oxidation ◽  
Intestinal Inflammation ◽  
Biological Effects ◽  
Oxidation Products ◽  
Cholesterol Oxidation ◽  
Intestinal Damage ◽  
Therapeutic Benefits ◽  
Lipid Oxidation Products ◽  
Wide Range ◽  
Mucosal Barrier Function

Background: A defective mucosal barrier function is the principal cause of the uncontrolled onset and progression of a number of human inflammatory gut diseases, most of which are characterized by chronic intermittent immune and inflammatory responses leading to structural intestinal damage, which can represent a potential risk for colorectal cancer development. During the active disease phase the production of pro-inflammatory cytokines and chemokines, and the induction of oxidative reactions by activated leukocytes and epithelial cells represent the main event in the intestinal inflammation. Objective: Oxidative stress plays a key role in the development of intestinal damage. Indeed reactive oxygen species and their oxidized by-products regulate redox-sensitive signaling pathways and transcription factors, which sustain inflammation within the intestinal layer. Methods: Polyunsaturated fatty acids and cholesterol are the principal targets of oxidative modifications. These lipids, which are cell membrane constituents or are present in food, readily undergo non-enzymatic oxidation to form chemically-reactive species that can induce a wide range of biological effects including inflammation, programmed cell death, and proliferation. Results and Conclusions: In this review we summarize the current knowledge on the role of lipid oxidation products in regulating redox pathways involved in the pathogenesis of inflammation- related gut diseases. In particular, lipid peroxidation end products, such as isoprostanes and aldehydes, and cholesterol oxidation-derived oxysterols are taken into consideration. Results and Conclusions: The control of oxidative damage and consequently tissue local over-production of lipid oxidation products by using specific antioxidant and anti-inflammatory molecules in the diet may have clinical and therapeutic benefits.

scholarly journals Effects of Dietary Cholesterol and Its Oxidation Products on Pathological Lesions and Cholesterol and Lipid Oxidation in the Rabbit Liver

2014 ◽  
Vol 2014 ◽  
pp. 1-7 ◽  
Author(s):  
Sun Jin Hur ◽  
Ki Chang Nam ◽  
Byungrok Min ◽  
Min Du ◽  
Kwon Il Seo ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Dietary Cholesterol ◽  
Thiobarbituric Acid ◽  
Oxidation Products ◽  
Rabbit Liver ◽  
Cholesterol Oxidation ◽  
Liver Lesions ◽  
Thiobarbituric Acid Reactive Substances ◽  
Pathological Lesions ◽  
Very High

This study was conducted to determine the effects of dietary cholesterol (CHO) and cholesterol oxidation products (COPs) on the induction of pathological lesions in rabbit liver tissues. Liver lesions were induced only when the levels of CHO and COPs in the diet were very high. The amount of CHO measured in the liver increased when dietary CHO was increased; by comparison, dietary COPs affected liver CHO amounts to a lesser extent. The TBARS (thiobarbituric acid reactive substances) value measured for the liver samples also increased when dietary CHO and COP levels were elevated, and the TBARS value was more strongly affected by the amount of COPs in the diet than by the amount of CHO. At 6 and 12 weeks, COP levels were the highest in the group that received 1.2 g CHO + 0.8 g COPs, followed by the 0.5 g CHO + 0.5 g COPs and 1.6 g CHO + 0.4 g COPs groups; the control (0 g) group showed the lowest COP levels among all groups. In this study, we found that not only dietary CHO but also COPs were involved in hypercholesterolemia induced liver lesions when the amount of CHO and COPs was high.

Sign in / Sign up

Export Citation Format

Share Document