Pregled bibliografske jedinice broj: 159822
Effects of dietary fats (olive and corn oils) on hepatic antioxidant status and lipid peroxidation in iron-overloaded Balb/c mice
Effects of dietary fats (olive and corn oils) on hepatic antioxidant status and lipid peroxidation in iron-overloaded Balb/c mice // Book of abstracts / Dumić, Jerka (ur.).
Zagreb: Farmaceutsko-biokemijski fakultet Sveučilišta u Zagrebu, 2004. str. 70-70 (poster, nije recenziran, sažetak, znanstveni)
CROSBI ID: 159822 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Effects of dietary fats (olive and corn oils) on hepatic antioxidant status and lipid peroxidation in iron-overloaded Balb/c mice
Autori
Domitrović, Robert ; Tota, Marin ; Milin, Čedomila
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
Book of abstracts
/ Dumić, Jerka - Zagreb : Farmaceutsko-biokemijski fakultet Sveučilišta u Zagrebu, 2004, 70-70
Skup
Congress of the Croatian Society of Biochemistry and Molecular Biology
Mjesto i datum
HOC Bjelolasica, Hrvatska, 30.09.2004. - 02.10.2004
Vrsta sudjelovanja
Poster
Vrsta recenzije
Nije recenziran
Ključne riječi
-
Sažetak
Reactive oxygen species such as superoxide anion (O2.− ), hydrogen peroxide (H2O2) and hydroxyl radical (.OH) are produced constantly in aerobic organisms. Chronic iron-loading of mice stimulates generation of free radicals and lipid peroxidation, affecting antioxidative status. The aim of this study was to compare the effects of dietary virgin olive- and corn-oils on some enzymatic activities and some non-enzymatic markers of antioxidative status in iron-ovarloaded mice. Mice were divided in five groups and were fed for 3 weeks with diets containing 5% (w/w) either olive oil (FOO) or corn oil (FCO), and supplemented with carbonyl iron, 1% (w/w) ad libitum (FOOFe and FCOFe diets, respectively), with the control group on standard diet. At the end of the feeding period, we measured non-haem Fe, Zn, Cu, Ca and Mg content in liver. We also determined antioxidants and products derived from lipid peroxidation in liver. Our results showed elevated non-haem Fe stores in rats fed any of the Fe supplemented diets. Ca was elevated in FCO and FCOFe groups, whereas Mg was higher in FCOFe group. Zn content was not affected with the diets. Results also showed that lipid peroxidation products, expressed as amount of malondialdeyde, increased with high-iron diet supplementation and in FCO mice. The high-iron diet reduced glutathione peroxidase (EC 1.11.1.9) and Cu/Zn superoxide dismutase (EC 1.15.1.1) activities regardless of oil supplementation. Based on these results, we conclude that the olive oil-rich diet did not increase oxidative stress and also alleviate it in iron-overload conditions.
Izvorni jezik
Engleski
Znanstvena područja
Temeljne medicinske znanosti
