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PubMed2002

Antioxidant and other biological activities of phenols from olives and olive oil.

Olive oil is the principal source of fats in the Mediterranean diet, which has been associated with a lower incidence of coronary heart disease and certain cancers. Phenolic compounds, e.g., hydroxytyrosol and oleuropein, in extra-virgin olive oil are responsible for its peculiar pungent taste and for its high stability. Recent findings demonstrate that olive oil phenolics are powerful antioxidants, both in vitro and in vivo, and possess other potent biological activities that could partially account for the observed healthful effects of the Mediterranean diet.

Antioxidants↗

PubMed1994

Dietary fish oil and olive oil improve the liver insulin receptor tyrosine kinase activity in high sucrose fed rats.

In order to shed light on the possible beneficial effect of dietary unsaturated fatty acids on insulin binding, the effect of fish oil and olive oil administration on insulin binding, autophosphorylation and tyrosine kinase activity of partially purified liver insulin receptors were investigated. These data were confronted with the parameters of sugar and lipid metabolism (blood glucose, insulin and triglycerides), with liver plasma membrane fluidity and fatty acid composition. High sucrose feeding resulted in the elevation of blood glucose and triglyceride level, while the supplementation of animals with fish oil reduced that of triglycerides and olive oil that of insulin. Any significant changes between experimental groups were not detected either in insulin binding to partially purified liver insulin receptor nor in receptor autophosphorylation. However, the insulin stimulated tyrosine kinase activity towards an exogenous substrate (poly(Glu,Tyr)) was decreased by about 50% in the receptors solubilized from liver membranes of sucrose fed rats. Increased dietary intake of fish oil or olive oil restored the activity of insulin tyrosine kinase towards control values, half maximal effect being obtained at similar insulin concentration in all groups. Such improvement might be due to the induced increase of membrane fluidity by unsaturated fatty acids, and/or to the decrease of insulinemia.

Animals↗

PubMed1995

Similar effects of rapeseed oil (canola oil) and olive oil in a lipid-lowering diet for patients with hyperlipoproteinemia.

OBJECTIVE: To compare the metabolic effects of a lipid-lowering diet containing either low erucic rapeseed (canola) oil or olive oil. METHODS: Twenty-two hyperlipidemic patients participated in a cross-over study comprising two consecutive 3.5-week treatment periods. The participants were free-living throughout the study period, visiting the metabolic clinic initially and at the end of each treatment period for weighing and blood sampling. All food was prepared daily and weighed out for each individual appropriate to his/her energy requirement. RESULTS: Total serum cholesterol, low-density lipoprotein and the ratio between low-density and high-density lipoprotein cholesterol decreased to the same extent on the two diets tested, as did the apolipoproteins B, A-I and Lp(a). After adjustment for body weight changes, most of the reported effects remained virtually unaltered. However, there was a slightly greater decrease in low-density lipoprotein cholesterol with the diet containing rapeseed oil (-17%, p < 0.001) than with the olive oil diet (-13%, p < 0.01) with p < 0.04 for the difference between diets. Also, the intravenous glucose tolerance improved to a similar extent on both diets. CONCLUSIONS: The results indicate that lipid-lowering diets containing either rapeseed oil or olive oil have similar effects on serum lipoprotein concentration and glucose tolerance in hyperlipidemic subjects.

Adult↗

PubMed1997

Modification of odd-chain length unsaturated fatty acids by hepatocytes of rainbow trout (Oncorhynchus mykiss) fed diets containing fish oil or olive oil.

Hepatocytes isolated from rainbow trout fed on diets containing either fish oil or olive oil were incubated with individual odd-chain length unsaturated fatty acids (19:1n-9, 19:2n-6, 19:3n-3, 21:2n-6, 21:3n-6, 21:4n-6, 21:3n-3, and 21:5n-3) to examine whether these fatty acids were substrates for modification by desaturation and elongation. All odd-chain length fatty acids were readily assimilated into the lipids of hepatocytes from both dietary groups of fish, but their conversion to longer-chain, more unsaturated derivatives was more pronounced with cells from trout fed olive oil. Thus, the conversion of 19:2n-6 and 21:2n-6 to 21:3n-6 and 21:4n-6, and of 19:3n-3 to 21:4n-3 and 21:5n-3, was most obvious in cells from the olive oil group, as was the conversion of 21:3n-6 and 21:3n-3 to 21:4n-6 and 21:4n-3, respectively. Elongation of 19:1n-9 to 21:1n-9 and 23:1n-9 occurred in cells from both groups. No 23:6n-3 was detectable as a product of 19:3n-3 or 21:3n-3. However, this fatty acid was a major product formed by cells from fish fed olive oil presented with 21:5n-3. Cells from both groups of fish incorporated 21:4n-6 and 21:5n-3 into their lipids largely without modification but chain-shortened around 40, 23, and 19% of the incorporated 21:2n-6, 21:3n-3, and 19:1n-9, respectively. The results demonstrate that odd-chain length unsaturated fatty acids can act as substrates for the desaturation, elongation, and chain-shortening systems of trout hepatocytes.

Animals↗

PubMed2005

Detection of the presence of hazelnut oil in olive oil by FT-raman and FT-MIR spectroscopy.

The detection of the presence of refined hazelnut oil in refined olive oil at low percentages is still a challenge with the current official standards. FT-Raman and FT-MIR spectroscopies have been used to determine the level of detection of the presence of hazelnut oil in olive oil. Spectroscopic analysis has been made not only with the entire oil but also with its unsaponifiable matter. Univariate and multivariate statistical models have been designed with this objective. This study shows that a complete discrimination between olive and hazelnut oils is possible and that adulteration can be detected if the presence of hazelnut oil in olive oil is >8% and if the blends are of Turkish olive and hazelnut oils. The limit of detection is higher when the blends are of edible oils from diverse geographical origins.

Corylus↗

PubMed1991

Comparison of diets supplemented with fish oil or olive oil on plasma lipoproteins in insulin-dependent diabetics.

This study was designed to compare changes in high-density lipoprotein (HDL)- and low-density lipoprotein (LDL)-cholesterol in normolipidaemic male insulin-dependent diabetics (IDD) following dietary supplementation with either the fish oil concentrate Max EPA or olive oil. The contribution of the small quantity of cholesterol in Max EPA to these changes was also examined. Twenty-seven subjects were matched in groups of three and randomly allocated to one of three treatment groups of nine subjects each. Subjects were given 15 1-g capsules of oil daily for 3 weeks, consisting of either Max EPA, olive oil, or olive oil to which was added the same amount of cholesterol as contained in Max EPA, respectively. There was a significant increase in eicosapentaenoic acid, and a decrease in arachidonic acid, in the platelet membrane phospholipids of subjects taking Max EPA. In this group, there was an approximately 30% increase in serum HDL2-cholesterol (0.59 +/- 0.07 to 0.77 +/- 0.11 mmol/L, mean +/- SEM; P less than .01) and a corresponding decrease in HDL3-cholesterol (0.79 +/- 0.03 to 0.71 +/- 0.03 mmol/L; P less than .05). Although total and LDL-cholesterol concentrations were also higher after Max EPA, the changes were not significant. Triglycerides were significantly decreased by Max EPA. There were no significant changes in lipids in the groups given olive oil. These results show that compared with olive oil, dietary supplementation with Max EPA substantially increases HDL2-cholesterol in insulin-dependent diabetics. This is most likely due to a selective effect of omega 3 fatty acids.(ABSTRACT TRUNCATED AT 250 WORDS)

Adult↗

PubMed1995

The influence of dietary fat source (sunflower oil or olive oil) on LDL composition and serum lipid levels in miniature swine (Sus scrofa).

A total of 24 miniature swine (Sus scrofa) were fed with two diets of 9% fat content, differing only in the quality of the fat source (sunflower oil and olive oil). Two groups of animals were fed for a 12-week period, and the other two groups were fed for a 50-week period. After the two experimental periods, the influence of the dietary fat on serum lipids and protein and fatty acid composition of isolated LDLs was studied. In the short term, the serum cholesterol level was slightly higher in the olive oil group but, with the time of adaptation to the diet, serum levels of TC, FC and PL increased significantly in the sunflower group. In the long term, LDL and HDL were also significantly higher in the sunflower group when compared to the monounsaturated diet. In the sunflower group, PROT/TC and PROT/LIP ratios decreased significantly with the experimental period, while in the olive oil group they increased, due to the decrease in EC and TG fractions. The LDL particle in the olive group contained fewer saturated fatty acids and more monounsaturated fatty acids, specially oleic acid, than the LDL in the sunflower group. The changes found in chemical and fatty acid compositions of LDL, according to the saturation degree of the predominant fat of the diet, could alter its cellular metabolism.

Animals↗

PubMed1999

Modulation of the regression of atherosclerosis in the hamster by dietary lipids: comparison of coconut oil and olive oil.

The Golden Syrian hamster (Mesocricetus auratus) has been shown to be a useful model of both human lipoprotein metabolism and the development of atherosclerosis. We report the effects of dietary lipids on the progression and regression of atherosclerosis in this model. In the first study, hamsters fed on coconut oil (150 g/kg diet) and cholesterol (30 g/kg diet) developed lipid-rich lesions in the ascending aorta (0.28 (SD 0.14) mm2) and aortic arch (0.01 (SD 0.01) mm2) after 4 weeks that continued to progress over the next 8 weeks (0.75 (SD 0.41) mm2 and 0.12 (SD 0.11) mm2 for the ascending aorta and aortic arch respectively). Removal of cholesterol from the diet halted this progression. Furthermore, in animals fed on olive oil in the absence of added cholesterol, plasma LDL-cholesterol concentrations were lower (P < 0.05) and the extent of atherosclerotic lesions was reduced (P < 0.001 for both regions of the aorta) compared with animals fed on coconut oil (with no added cholesterol). In a second study, animals were fed on the atherogenic diet for 10 weeks, transferred to diets containing either coconut oil (150 g/kg diet) or olive oil (150 g/kg diet) without added cholesterol and monitored for up to 16 weeks. In the ascending aorta, lesion size doubled in animals fed on coconut oil but stabilized in those fed on olive oil. In the aortic arch, lesion size decreased linearly (P < 0.05, P < 0.001 for coconut oil and olive oil respectively) with the greatest reduction being seen in the olive-oil-fed animals (P < 0.05). Again, progression and regression of atherosclerosis appeared to reflect the relative concentrations of LDL-cholesterol and HDL-cholesterol in the plasma. We conclude that the male Golden Syrian hamster represents a useful model of dietary induced regression as well as progression of atherosclerosis.

Analysis of Variance↗

PubMed1997

[Changes in lipid profile of young persons after substitution of sunflower oil by olive oil in the diet].

BACKGROUND AND OBJECTIVES: There is controversy in determining the effects of olive oil in the lipidic metabolism. We studied the changes produced in the lipid profile after substituting sunflower dietetic oil with virgin olive oil. POPULATION AND METHODS: We studied 154 cadets of Academia General Militar de Zaragoza (AGEMZA), analyzing their smoking habits, anthropometric measures and dietetic intake. Hematologic, biochemical and lipidic parameters were determined in venous blood samples. All sunflower dietetic oil was substituted with olive oil, without making any other qualitative-quantitative variation in the diet 10 weeks after which the morphometric and analytical evaluation was repeated, comparing both measurements. RESULTS: 87% of cadets took part in the study. 34.3% of them were smokers. There were no significant anthropometric changes. After the interventional period, there was a decrease of 12.2% in total cholesterol (166.6 vs 146.2 mg/dl; p < 0.0001), 13.5% in LDL-cholesterol (99.7 vs 86.2 mg/dl; p < 0.0001), 12.2% in triglycerides (71.1 vs 62.4 mg/dl; p < 0.0001), 9.9% in HDL-cholesterol (52.6 vs 47.4 mg/dl; p < 0.001), despite which total-cholesterol/HDL-cholesterol ratio increased 3.1% (3.2 +/- 0.7 vs 3.1 +/- 0.7; p < 0.001). There were no changes in Lp(a) plasmatic concentrations or hematologic or biochemical parameters. CONCLUSION: The improvement of the lipidic parameters can only be explained by the use of olive oil in the diet of the AGEMZA cadets.

Adolescent↗

PubMed1990

Dietary fish oil and olive oil supplementation in patients with rheumatoid arthritis. Clinical and immunologic effects.

Forty-nine patients with active rheumatoid arthritis completed a 24-week, prospective, double-blind, randomized study of dietary supplementation with 2 different dosages of fish oil and 1 dosage of olive oil. Clinical evaluations were performed at baseline and every 6 weeks thereafter, and immunologic variables were measured at baseline and after 24 weeks of study. The 3 groups of patients were matched for age, sex, disease severity, and use of disease-modifying antirheumatic drugs (DMARDs). Subjects continued receiving DMARDs and other background medications without change during the study. Twenty patients consumed daily dietary supplements of n3 fatty acids containing 27 mg/kg eicosapentaenoic acid (EPA) and 18 mg/kg docosahexaenoic acid (DHA) (low dose), 17 patients ingested 54 mg/kg EPA and 36 mg/kg DHA (high dose), and 12 patients ingested olive oil capsules containing 6.8 gm of oleic acid. Significant improvements from baseline in the number of tender joints were noted in the low-dose group at week 24 (P = 0.05) and in the high-dose group at week 18 (P = 0.04) and 24 (P = 0.02). Significant decreases from baseline in the number of swollen joints were noted in the low-dose group at weeks 12 (P = 0.003), 18 (P = 0.002), and 24 (P = 0.001) and in the high-dose group at weeks 12 (P = 0.0001), 18 (P = 0.008), and 24 (P = 0.02). A total of 5 of 45 clinical measures were significantly changed from baseline in the olive oil group, 8 of 45 in the low-dose fish oil group, and 21 of 45 in the high-dose fish oil group during the study (P = 0.0002). Neutrophil leukotriene B4 production decreased by 19% from baseline in the low-dose fish oil group (P = 0.0003) and 20% in the high-dose group (P = 0.03), while macrophage interleukin-1 production decreased by 38.5% in the olive oil group (P not significant), 40.6% in the low-dose group (P = 0.06), and 54.7% in the high-dose group (P = 0.0005). Tritiated thymidine incorporation in peripheral blood mononuclear cells after stimulation with concanavalin A increased significantly in all 3 groups after 24 weeks, compared with baseline values. We conclude that the clinical benefits of dietary supplementation with omega-3 fatty acids are more commonly observed in patients consuming higher dosages of fish oil for time intervals that are longer than those previously studied. Dietary supplementation with olive oil is also associated with certain changes in immune function, which require further investigation.

Arthritis, Rheumatoid↗

PubMed2004

Garlic induced alteration in liver mineral concentrations in corn oil and olive oil fed rats.

This study was undertaken to compare the effects of 2% garlic (G) on liver mineral concentrations in rats fed with corn oil (C) or olive oil (O). Male Sprague-Dawley rats (n = 4 per group) were fed AIN76A semi-purified diets containing either 5% corn oil or 5% olive oil replacing corn oil with or without 2% garlic for 21 days. The analysis of minerals calcium (Ca), phosphorous (P), potassium (K), magnesium (Mg), manganese (Mn), sodium (Na), Sulfur (S), copper (Cu), iron (Fe) and zinc (Zn) of liver were conducted by inductively coupled plasma (ICP) spectroscopic method. In the C fed rats addition of 2% garlic produced significant increase in liver Ca, P, Mg, S, Mn, Cu, and Zn. There was no significant change in Fe, Na and K. In contrast, in olive oil fed rats, 2% garlic diets did not affect Ca, Mg, S, Mn, Na and K concentrations. However, there was significant decrease in liver Cu and Zn concentrations. Also, in O fed control rats liver, Ca, P, Mg, S, Fe, Mn, Cu, and Zn concentrations were significantly increased as compared to C fed control rats. In conclusion, this study describes the interactions between dietary oils and garlic on liver mineral concentrations in rats.

Journal Article↗

PubMed2003

Solid-phase extraction-thin-layer chromatography-gas chromatography method for the detection of hazelnut oil in olive oils by determination of esterified sterols.

The sterol composition of extra virgin olive oil is very characteristic and, thus, has become a helpful tool to detect adulterations with other vegetable oils. Special attention has been addressed to the separate determination of the free and esterified sterol fractions, since both have different compositions and can thus provide more precise information about the actual origin of the olive oil. In the case of admixtures with small amounts of hazelnut oil, this approach can be extremely useful, because the similarity between the fatty acid compositions of both oils hampers the detection of the fraud. A hyphenated chromatographic method was developed for a sensitive and precise determination of esterified sterols in olive oils. The oil was subjected to silica solid-phase extraction (SPE) fractionation, cold saponification of the collected fraction and purification on silica TLC. The sterol band was then injected into an SPB-5 (30 m x 0.25 mm I.D., 0.25 microM film thickness) and the ratio [% campesterol x (% 7-stigmastenol)2]/(% 7-avenasterol) was calculated. The method was tested on extra virgin olive oil; good sterol recoveries and repeatability were obtained. The results were compared with another method. which has a different sample preparation sequence (silica column chromatography, hot saponification and silica TLC). Similar results were achieved with both methods; however, the SPE-cold saponification-TLC-capillary GC was faster, required less solvent and prevented sterol decomposition. The SPE-method was applied to an admixture with 10% of hazelnut oil and to a screening of 11 oils (husk oil, virgin and refined olive oils) from different Mediterranean countries.

Chromatography, Gas↗

PubMed1984

[Results of linseed oil and olive oil therapy in hyperlipoproteinemia patients].

Only few informations exist on the effect of different oils and the transformation of these precursor fatty acids to prostaglandins in patients with hyperlipoproteinemia. Therefore we investigated the impact of linseed oil and olive oil intake resp. on serum lipoprotein levels, platelet aggregation and fatty acid pattern of serum phospholipids and triglycerides resp. in patients with primary hypercholesterolemia (HC) (n = 13) and hypertriglyceridemia (HTG) (n = 16). The probands were randomly admitted to a 4 week test period with 30 ml olive or linseed oil intake. After linseed or olive oil intake all lipid fractions did not change significantly. Olive oil significantly reduced the platelet aggregation only in patients with HTG, whereas linseed oil failed to influence aggregation. After linseed oil intake there was a significant increase in linolenic and also in eicosapentaenoic acid content of phospholipids in patients with HTG. In contrast to HTG in HC linseed oil only increased significantly the linolenic acid fraction. Our data suggest, that the response of serum lipoproteins, fatty acids and platelet aggregation on modifications in dietary fats depends on the type of lipoprotein disorder.

Adult↗

PubMed2005

Balance of unsaturated fatty acids is important to a cholesterol-lowering diet: comparison of mid-oleic sunflower oil and olive oil on cardiovascular disease risk factors.

OBJECTIVE: To evaluate the effects of a trans fat-free monounsaturated fatty acid-rich vegetable oil (NuSun sunflower oil, National Sunflower Association, Bismark, ND) that is a good source of polyunsaturated fatty acids (PUFA) and low in saturated fatty acids on lipid and lipoprotein levels and oxidative stress. DESIGN: A double-blinded, randomized, three period crossover, controlled feeding study. SUBJECTS/SETTING: Thirty-one men (n=12) and women (n=19) with moderate hypercholesterolemia who were 25 to 64 years of age. INTERVENTION: Experimental diets provided 30% fat (olive oil or NuSun sunflower oil contributed one half of the total fat), 8.3% vs 7.9% saturated fatty acid, 17.2% vs 14.2% monounsaturated fatty acid, and 4.3% vs. 7.7% PUFA (olive oil and NuSun sunflower oil, respectively), and 294 mg cholesterol. The control diet was an average American diet (34% fat, 11.2% saturated fatty acid, 14.9% monounsaturated fatty acid, 7.8% PUFA). Subjects consumed each diet for 4 weeks with a 2-week compliance break before crossing over to another diet. MAIN OUTCOME MEASURES: Lipid and lipoprotein levels were measured, and measures of oxidative stress, including lag time, rate of oxidation, total dienes, and lipid hydroperoxides, were assessed. STATISTICAL ANALYSIS: The mixed model procedure was used to test for main effects of diet, feeding period, and order of diets. Tukey-Kramer adjusted P values were used to determine diet effects. RESULTS: The NuSun sunflower oil diet decreased both total and low-density lipoprotein cholesterol levels compared with the average American diet and the olive oil diet. There was no effect of the olive oil diet compared with the average American diet. Total cholesterol decreased 4.7% and low-density lipoprotein cholesterol decreased 5.8% on the NuSun sunflower oil diet vs the average American diet. There was no effect of the experimental diets on triglyceride levels, rate of oxidation, total dienes, lipid hydroperoxides, or alpha-tocopherol. Lag time was the longest following the olive oil diet and shortest following the NuSun sunflower oil diet. CONCLUSIONS: The higher PUFA content appeared to account for the greater total and low-density lipoprotein cholesterol lowering and reduction in lag time of the NuSun sunflower oil diet. However, the fact that there were no differences in the resulting oxidation products suggests there were no adverse effects on low-density lipoprotein oxidation. Since PUFAs are important for cholesterol lowering, foods that replace saturated fatty acids should include a balance of unsaturated fatty acids.

Adult↗

PubMed1994

Both fish oil and olive oil lowered plasma fibrinogen in women with high baseline fibrinogen levels.

This double-blind, cross-over study with olive oil as placebo, examined the effect of a daily dosage of 6 g fish oil on cardiovascular risk markers of 20 healthy young volunteers (10 men, 10 women). Serum lipids and lipoproteins, and plasma coagulation and fibrinolytic enzymes, including fibrinogen concentrations and plasminogen activator inhibitor-1 (PAI-1) activity were measured at baseline and after 6-week supplementation of either fish or olive oil. The results showed that fish oil had an independent lowering effect on triglycerides and coagulation factors Vc and VIIc. Both fish and olive oil significantly raised PAI-1 levels and lowered plasma factor Xc and fibrinogen levels in the women, who had higher initial levels than the men. Mean fibrinogen levels of the women were lowered from 3.23 +/- 0.98 to 2.64 +/- 0.55 g/l and from 3.19 +/- 0.72 to 2.66 +/- 0.49 g/l by fish and olive oil respectively. This study raises the question whether a particular fatty acid or group of fatty acids, or another constituent of the oil such as vitamin E may be responsible for the fibrinogen lowering effect.

Administration, Oral↗

PubMed2005

Supplementation of fish oil and olive oil in patients with rheumatoid arthritis.

OBJECTIVE: This study evaluated whether supplementation with olive oil could improve clinical and laboratory parameters of disease activity in patients who had rheumatoid arthritis and were using fish oil supplements. METHODS: Forty-three patients (34 female, 9 male; mean age = 49 +/- 19y) were investigated in a parallel randomized design. Patients were assigned to one of three groups. In addition to their usual medication, the first group (G1) received placebo (soy oil), the second group (G2) received fish oil omega-3 fatty acids (3 g/d), and the third group (G3) received fish oil omega-3 fatty acids (3 g/d) and 9.6 mL of olive oil. Disease activity was measured by clinical and laboratory indicators at the beginning of the study and after 12 and 24 wk. Patients' satisfaction in activities of daily living was also measured. RESULTS: There was a statistically significant improvement (P < 0.05) in G2 and G3 in relation to G1 with respect to joint pain intensity, right and left handgrip strength after 12 and 24 wk, duration of morning stiffness, onset of fatigue, Ritchie's articular index for pain joints after 24 wk, ability to bend down to pick up clothing from the floor, and getting in and out of a car after 24 wk. G3, but not G2, in relation to G1 showed additional improvements with respect to duration of morning stiffness after 12 wk, patient global assessment after 12 and 24 wk, ability to turn faucets on and off after 24 wk, and rheumatoid factor after 24 wk. In addition, G3 showed a significant improvement in patient global assessment in relation to G2 after 12 wk. CONCLUSIONS: Ingestion of fish oil omega-3 fatty acids relieved several clinical parameters used in the present study. However, patients showed a more precocious and accentuated improvement when fish oil supplements were used in combination with olive oil.

Activities of Daily Living↗

PubMed1996

The desaturation and elongation of linolenic acid and eicosapentaenoic acid by hepatocytes and liver microsomes from rainbow trout (Oncorhynchus mykiss) fed diets containing fish oil or olive oil.

The products of desaturation and elongation of [1-14C]18:3(n - 3) and [1-14C]20:5(n - 3) were studied using hepatocytes and microsomes prepared from livers of trout maintained on diets containing either olive oil or fish oil, to establish the extent to which the formation of 22:6(n - 3) was enhanced in the absence of dietary 22:6(n - 3) and to investigate the pathway(s) of conversion of 18:3(n - 3) and 20:5(n - 3) to 22:6(n - 3). Levels of 20:5(n - 3) and 22:6(n - 3) in the total lipid of hepatocytes from trout fed olive oil were 20-fold and 10-fold, respectively, lower than in cells from trout fed fish oil. For both dietary groups, [1-14C]18:3(n - 3) was incorporated into hepatocyte lipid to a greater extent than [1-14C] 20:5(n - 3). Almost 70% of the total radioactivity from [1-14C]18:3(n - 3) was recovered in hepatocyte triacylglycerols, whereas radioactivity from [1-14C]20:5(n - 3) was recovered almost equally in neutral lipids (52%) and polar lipids (48%). The products of desaturation and elongation from both labelled substrates were esterified mainly into hepatocyte polar lipids, whereas elongation products of [1-14C]18:3(n - 3) were preferentially incorporated into neutral lipids. Radioactivity recovered in the 22:6(n - 3) of polar lipids of hepatocytes from trout fed olive oil, from both 14C substrates, was approximately double that in hepatocytes from trout fed fish oil. No radioactivity from either [1-14C]18:3(n - 3) or [1-14C]20:5(n - 3) was incorporated into 22:6(n - 3) by microsomes isolated from livers from either group of fish and incubated in the presence of acetyl-CoA, malonyl-CoA, NADH, NADPH, ATP and coenzyme A. However, significant radioactivity was recovered in 24:5(n - 3) and 24:6(n - 3) from [1-14C]20:5(n - 3) and more radioactive 24:6(n - 3) accumulated in microsomes from trout fed olive oil than from trout fed fish oil. The results establish that the formation of 22:6(n - 3) from both 18:3(n - 3) and 20:5(n - 3) in hepatocytes of rainbow trout is stimulated by omitting 22:6(n - 3) from the diet and are consistent with the biosynthesis of 22:6(n - 3) in trout liver cells proceeding via 24:5(n - 3) and 24:6(n - 3) intermediates.

Animals↗

PubMed2006

Proton transfer reaction-mass spectrometry (PTR-MS) headspace analysis for rapid detection of oxidative alteration of olive oil.

Olive oil has been characterized by rapid proton transfer reaction-mass spectrometry (PTR-MS) headspace analysis without any concentration of the volatiles or pretreatment of the samples. Comparison of extra virgin and defective (rancid) samples, as described by a panel of sensory judges, and the monitoring of thermo-oxidation processes are discussed. Multivariate analysis of PTR-MS data has been carried out and cross-validated, providing (i) reliable classification models for extra virgin oil as opposed to defective oil and (ii) calibration models able to predict independently thermo-oxidative degradation and the corresponding peroxide value. PTR-MS fragmentation patterns of volatiles considered in this study are also reported.

Analysis of Variance↗