Lipid Peroxidation in a Stomach Medium Is Affected by Dietary Oils (Olive/Fish) and Antioxidants: The Mediterranean versus Western Diet

Oren Tirosh, Adi Shpaizer, Joseph Kanner*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

51 Scopus citations

Abstract

Red meat is an integral part of the Western diet, and high consumption is associated with an increased risk of chronic diseases. Using a system that simulated the human stomach, red meat was interacted with different oils (olive/fish) and lipid peroxidation was determined by measuring accumulation of malondialdehyde (MDA) and lipid peroxides (LOOH). Olive oil decreased meat lipid peroxidation from 121.7 ± 3.1 to 48.2 ± 1.3 μM and from 327.1 ± 9.5 to 77.3 ± 6.0 μM as assessed by MDA and ROOH, respectively. The inhibitory effect of olive oil was attributed to oleic acid rather than its polyphenol content. In contrast, fish oils from tuna or an ω-3 supplement dramatically increased meat lipid peroxidation from 96.2 ± 3.6 to 514.2 ± 6.7 μM MDA. Vitamin E inhibited meat lipid peroxidation in the presence of olive oil but paradoxically increased peroxidation in the presence of fish oil. The inhibitory properties of oleic acid may play a key role in the health benefits of the Mediterranean diet.

Original languageAmerican English
Pages (from-to)7016-7023
Number of pages8
JournalJournal of Agricultural and Food Chemistry
Volume63
Issue number31
DOIs
StatePublished - 12 Aug 2015

Bibliographical note

Publisher Copyright:
© 2015 American Chemical Society.

Keywords

  • antioxidants
  • fish oil
  • lipid peroxidation
  • olive oil
  • stomach medium

Fingerprint

Dive into the research topics of 'Lipid Peroxidation in a Stomach Medium Is Affected by Dietary Oils (Olive/Fish) and Antioxidants: The Mediterranean versus Western Diet'. Together they form a unique fingerprint.

Cite this