Synergistic action of olive oil supplementation and dietary restriction on serum lipids and cardiac antioxidant defences
Data de publicação2004-11-01
Direito de acesso
MetadadosExibir registro completo
Caloric intake is higher than recommended in many populations. Therefore, enhancing olive oil intake alone may not be the most effective way to prevent cardiovascular diseases. The purpose of the present study was to analyse the association of olive oil and dietary restriction on lipid profile and myocardial antioxidant defences. Male Wistar rats (180-200 g, n = 6) were divided into 4 groups: control ad libitum diet (C), 50% restricted diet (DR), fed ad libitum and supplemented with olive oil (3 mL/(kg-day)) (OO), and 50% restricted diet and supplemented with olive oil (DROO). After 30 days of treatments, OO, DR, and DROO groups had increased total cholesterol and high-density lipoprotein cholesterol concentrations. DR and DROO animals showed decreased low-density lipoprotein cholesterol. DROO had the lowest low-density lipoprotein cholesterol concentration. Total lipids and triacylglycerols were raised by dietary restriction and diminished by olive oil. OO rats had higher myocardial Superoxide dismutase and lower catalase and glutathione peroxidase activities than C rats. DR and DROO showed enhanced cardiac Superoxide dismutase, catalase, and glutathione peroxidase activities from the control. Olive oil supplementation alone improved the lipid profile but was more effective when coupled with dietary restriction. There was a synergistic beneficial action of dietary restriction and olive oil on serum lipids and myocardial antioxidant defences.
Como citar este documento
Este item aparece nas seguintes coleções
Exibindo os itens relacionados pelo título, autor e palavra-chave.
Chemical composition and antioxidant activity of dried powder formulations of Agaricus blazei and Lentinus edodes Carneiro, Andreia A.J. ; Ferreira, Isabel C.F.R.; Dueñas, Montserrat; Barros, Lillian; Da Silva, Roberto ; Gomes, Eleni ; Santos-Buelga, Celestino (Food Chemistry, 2013) [Artigo]Several mushroom species have been pointed out as sources of antioxidant compounds, in addition to their important nutritional value. Agaricus blazei and Lentinus edodes are among the most studied species all over the ...
Antioxidant activity of basil and oregano extracts added to soybean oil for accelerated storage test Pitaro, S. ; Fiorani, L. ; Jorge, N. (Journal of Food Biochemistry, 2013) [Artigo]The objective of this research was to evaluate the antioxidant activity of extract of basil and oregano, and its synergistic effect when added to soybean oil and subjected to accelerated storage test. Extracts of basil, ...
Bioactive substance contents and antioxidant capacity of the lipid fraction of Annona crassiflora Mart. seeds Luzia, Débora M.M. ; Jorge, Neuza (Industrial Crops and Products, 2013) [Artigo]Annona crassiflora Mart. is a typical fruit of the Brazilian cerrado, considered to be a species of economic interest, mainly for its use in cooking, which is widespread among the inhabitants of that region, and can be ...