Effects of high-fat diets on inflammation and antioxidant status in rats: Comparison between palm olein and olive oil
Palm olein (PO) and olive oil (OO) are widely consumed in the world. PO is considered harmful to health, whereas OO is considered healthy. The aim of the study was to compare the effects of consumption of these oils on antioxidant status and inflammation in rats. This was an experimental study in male wistar rats fed a diet containing 30% of each oil. Rats had free access to food and water. After being fed for 12 weeks, animals were sacrificed and liver and aortic blood were collected. Plasma was used for the determination of interleukin-6 (IL-6) and oxidative stress parameters (Superoxide dismutase -SOD; Gluthation peroxidase - GPx; Thiobarbituric acid reactive substances - TBARS; Thiol groups and isoprostane). The inflammation and oxidative stress status as well as the expression of several genes/proteins were also analyzed in liver homogenate. No significant differences were observed between PO and OO in plasma and liver levels of the studied inflammation and oxidative stress parameters. This study showed that the consumption of PO induces an antioxidant status superimposable to that of OO.
Key words : Palm olein - Olive oil - Oxidative stress - Inflammation - High fat diet
Copyright (c) 2021 Youzan Ferdinand Djohan, Absalome Aké Monde, Massara Camara-Cissé, Eric Badia, Beatrice Bonafos, Gilles Fouret, Céline Lauret, Anne‑Marie Dupuy, Edith Pinot, Gervais Koffi, Germaine Niamké, Thibault Sutra, Sylvie Gaillet, Karen Lambert, Fabrice Raynaud, Nathalie Gayrard, Bernard Jover, Jean Paul Cristol, Charles Coudray, Christine Feillet‑Coudray
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Acta Biochimica Polonica is an Open Acess Journal published on Creative Commons Atribution and Share Alike Licence