Extra virgin olive oil reduces liver oxidative stress and tissue depletion of long-chain polyunsaturated fatty acids produced by a high saturated fat diet in mice

R. Valenzuela, M. C. Hernandez-Rodas, A. Espinosa, M. A. Rincón, N. Romero, C. Barrera, M. Marambio, J. Vivero, A. Valenzuela
2016 Grasas y Aceites  
Long-chain polyunsaturated fatty acids (LCPUFA) which are synthesized mainly in the liver have relevant functions in the organism. A diet high in fat (HFD) generates an increase in the levels of fat and induces oxidative stress (lipo-peroxidation) in the liver, along with a reduction in tissue n-3 and n-6 LCPUFA. Extra virgin olive oil (EVOO) is rich in anti-oxidants (polyphenols and tocopherols) which help to prevent the development of oxidative stress. This study evaluated the role of EVOO in
more » ... the role of EVOO in preventing the induction of fat deposition and oxidative stress in the liver and in the depletion of LCPUFA in the liver, erythrocytes and brain generated by a HFD in C57BL/6J mice. Four experimental groups (n = 10/group) were fed a control diet (CD) or a HFD for 12 weeks and were respectively supplemented with EVOO (100 mg/day). The group fed HFD showed a significant increase (p < 0.05) in fat accumulation and oxidative stress in the liver, accompanied by a reduction in the levels of n-3 and n-6 LCPUFA in the liver, erythrocytes and brain. Supplementation with EVOO mitigated the increase in fat and oxidative stress produced by HFD in the liver, along with a normalization of LCPUFA levels in the liver, erythrocytes and brain. It is proposed that EVOO supplementation protects against fat accumulation, and oxidative stress and normalizes n-3 and n-6 LCPUFA depletion induced in mice fed a HFD. KEYWORDS: Extra virgin olive oil; High fat diet; Liver fat deposition; Oxidative stress; Tissue n-6 and n-3 LCPUFA depletion RESUMEN: El aceite de oliva extra virgen reduce el estrés oxidativo hepático y la perdida tisular de ácidos grasos poliinsaturados de cadena larga en tejidos de ratones alimentados con dieta alta en grasa saturada. Los ácidos grasos poliinsaturados de cadena larga (AGPICL) sintetizados principalmente por el hígado, cumplen funciones relevantes en el organismo. Una dieta alta en grasa (DAG) genera un incremento en los niveles de grasa y estrés oxidativo (lipoperoxidación) en hígado y una reducción en los niveles de AGPICL n-3 y n-6 en diferentes tejidos. El aceite de oliva extra virgen (AOEV) es rico en antioxidantes (polifenoles y tocoferoles) que ayudan a prevenir el desarrollo del estrés oxidativo. Este trabajo evaluó el rol del AOEV en la prevención del depósito de grasa, estrés oxidativo hepático y reducción de los AGPICL n-3 y n-6 en diferentes tejidos generado por una DAG en ratones C57BL/6J. Cuatro grupos experimentales (n=10/grupo) fueron alimentados (12 semanas) con dieta control (DC) o DAG y suplementados con AOEV (100 mg/día). El grupo alimentado con DAG PALABRAS CLAVE: Aceite de oliva extra virgen; Ácidos grasos poliinsaturados de cadena larga; Dieta alta en grasa; Estrés oxidativo; Hígado Citation/Cómo citar este artículo: Valenzuela R, Hernandez-Rodas MC, Espinosa A, Rincón MA, Romero N, Barrera C, Marambio M, Vivero J, Valenzuela A. 2016. Extra virgin olive oil reduces liver oxidative stress and tissue depletion of long-chain polyunsaturated fatty acids produced by a high saturated fat diet in mice. Grasas Aceites 67 (2): e129.
doi:10.3989/gya.0753152 fatcat:2xj2snj545bfxlhpnjblgrjd3i