Influence of dietary thermally oxidized soybean oil on the oxidative status of rats of different ages.
Ann Nutr Metab
; 34(4): 221-31, 1990.
Article
en En
| MEDLINE
| ID: mdl-2400204
ABSTRACT
Young and aging rats were fed for different periods (10, 90, 180 and 365 days) diets containing 15% of fresh or heated soybean oil. Thiobarbituric reactive substances (TBA-RS), lipofuscin, superoxide dismutase (SOD), vitamin A, vitamin E and microsomal and mitochondrial fatty acids in liver, brain and serum were measured. Heated oil diets induced significant increase of TBA-RS levels in liver, with earlier effects in aging rats and affected SOD activity in aging rats only after a long period of feeding. Circulating and stored vitamin A were reduced in both young and aging rats, with earlier effects in young animals. Serum and liver vitamin E was significantly reduced in all test groups. The results indicate that heated unsaturated oil produces reduction in the antioxidative defense system and that vitamin E status is the earliest indicator of the oxidative effect regardless of age.
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Colección:
01-internacional
Asunto principal:
Aceites de Plantas
/
Aceite de Soja
/
Envejecimiento
Límite:
Animals
Idioma:
En
Revista:
Ann Nutr Metab
Año:
1990
Tipo del documento:
Article
País de afiliación:
Italia