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

J Agric Food Chem. 2015 Aug 12;63(31):7016-23. doi: 10.1021/acs.jafc.5b02149. Epub 2015 Jul 29.

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.

Keywords: antioxidants; fish oil; lipid peroxidation; olive oil; stomach medium.

Publication types

  • Comparative Study

MeSH terms

  • Animals
  • Antioxidants / metabolism*
  • Diet, Mediterranean
  • Diet, Western
  • Dietary Fats, Unsaturated / metabolism
  • Fish Oils / metabolism*
  • Gastric Mucosa / metabolism*
  • Humans
  • Lipid Peroxidation*
  • Lipid Peroxides / metabolism*
  • Malondialdehyde / metabolism
  • Oleic Acid / metabolism
  • Olive Oil / metabolism*

Substances

  • Antioxidants
  • Dietary Fats, Unsaturated
  • Fish Oils
  • Lipid Peroxides
  • Olive Oil
  • Oleic Acid
  • Malondialdehyde