RESUMO
This article describes the possibility of modifying the composition of fat tissue in broiler chickens fed canola oil, which is high in monounsaturated fatty acids. 128 one-day old broiler chickens, randomly assigned into 4 groups of 32 chicks each, received one of four diets containing 15% oil with different percentages of canola oil (diet 1: 0% canola oil, diet 2: 5% canola oil, diet 3: 10% canola oil and diet 4: 15% canola oil), for 31 days. Each group was divided into 4 subgroups of 8 chicks. The birds were sacrificed at day 45 to obtain tissue samples. The fatty acid composition was measured in meat (legs and breasts), fat (abdominal and subcutaneous) and plasma. An increase in oleic acid (p<0.01) was detected, as well as a decrease in linoleic acid (p<0.01), together with a slight increase in α-linolenic acid (p<0.05) with a higher percentage of canola oil. The composition of fat tissue was more representative of the dietary fatty acids than muscle tissue. In conclusion, canola oil increased the content of omega 9 and omega 3 fatty acids and decreased the content of omega 6 fatty acids in meat, fat and plasma in broiler chickens.
Assuntos
Ração Animal , Gorduras na Dieta/administração & dosagem , Ácidos Graxos Monoinsaturados/administração & dosagem , Carne/análise , Fenômenos Fisiológicos da Nutrição Animal , Animais , Composição Corporal/efeitos dos fármacos , Galinhas/crescimento & desenvolvimento , Galinhas/metabolismo , Gorduras na Dieta/análise , Ácidos Graxos Monoinsaturados/química , Feminino , Masculino , Distribuição Aleatória , Óleo de Brassica napusRESUMO
This article describes the possibility of modifying the composition of fat tissue in broiler chickens fed canola oil, which is high in monounsaturated fatty acids. 128 one-day old broiler chickens, randomly assigned into 4 groups of 32 chicks each, received one of four diets containing 15% oil with different percentages of canola oil (diet 1: 0% canola oil, diet 2: 5% canola oil, diet 3: 10% canola oil and diet 4: 15% canola oil), for 31 days. Each group was divided into 4 subgroups of 8 chicks. The birds were sacrificed at day 45 to obtain tissue samples. The fatty acid composition was measured in meat (legs and breasts), fat (abdominal and subcutaneous) and plasma. An increase in oleic acid (p<0.01) was detected, as well as a decrease in linoleic acid (p<0.01), together with a slight increase in α-linolenic acid (p<0.05) with a higher percentage of canola oil. The composition of fat tissue was more representative of the dietary fatty acids than muscle tissue. In conclusion, canola oil increased the content of omega 9 and omega 3 fatty acids and decreased the content of omega 6 fatty acids in meat, fat and plasma in broiler chickens.
Assuntos
Animais , Feminino , Masculino , Ração Animal , Gorduras na Dieta/administração & dosagem , Ácidos Graxos Monoinsaturados/administração & dosagem , Carne/análise , Fenômenos Fisiológicos da Nutrição Animal , Composição Corporal/efeitos dos fármacos , Galinhas/crescimento & desenvolvimento , Galinhas/metabolismo , Gorduras na Dieta/análise , Ácidos Graxos Monoinsaturados/química , Distribuição AleatóriaRESUMO
BACKGROUND: Moderate red wine consumption improved endothelial function in normal volunteers. Herein we explored the effects of moderate red wine consumption in endothelial function and in oxidative stress in patients with an acute coronary syndrome. METHODS: 20 patients treated with percutaneous coronary interventions after an acute coronary syndrome were randomized to a red-wine group (n=9, 250 ml daily, Cabernet Sauvignon) or to a control group (n=11, abstinence from alcoholic beverages). Studies were performed at baseline and after 2 months. Endothelial function was estimated by flow-mediated vasodilatation of the brachial artery. Plasma antioxidant capacity was measured by total antioxidant reactivity and ferric reducing antioxidant power. Oxidative damage was evaluated by measurements of 8-OH deoxyguanosine content in leukocyte deoxyribonucleic acid. RESULTS: The endothelium dependent/independent dilatation ratio significantly improved compared to baseline in both groups. The 8-OH deoxyguanosine content decreased significantly in both groups; this effect was more pronounced with wine (p<0.002 vs. control). Oxidative deoxyribonucleic acid damage in controls decreased from 13.1+/-1.1 to 10.0+/-1.0 (p<0.003); with wine from 13+/-0.8 to 5.6+/-0.7 per 10(5) guanosines (p<0.001; p<0.002 vs. control). Total antioxidant reactivity increased from 240+/-18 to 268+/-18 microM in the control group and from 273+/-20 to 330+/-15 microM in the wine group (p<0.03 vs. control). Ferric reducing antioxidant power increased from 1106+/-60 to 1235+/-42 microM in the control group and from 1219+/-82 to 1450+/-63 microM in the wine group (p<0.001 vs. control). CONCLUSIONS: The addition of moderate amounts of red wine did not improve endothelial function beyond conventional therapy, whereas it showed benefits in parameters of oxidative stress in these patients.
Assuntos
Doença das Coronárias/metabolismo , Estresse Oxidativo/efeitos dos fármacos , Vinho , 8-Hidroxi-2'-Desoxiguanosina , Doença Aguda , Antioxidantes/metabolismo , Biomarcadores/sangue , Velocidade do Fluxo Sanguíneo/efeitos dos fármacos , Artéria Braquial/efeitos dos fármacos , Artéria Braquial/metabolismo , Artéria Braquial/fisiopatologia , HDL-Colesterol/sangue , HDL-Colesterol/efeitos dos fármacos , LDL-Colesterol/sangue , LDL-Colesterol/efeitos dos fármacos , Doença das Coronárias/fisiopatologia , DNA/metabolismo , Desoxiguanosina/análogos & derivados , Desoxiguanosina/metabolismo , Endotélio Vascular/efeitos dos fármacos , Endotélio Vascular/metabolismo , Endotélio Vascular/fisiopatologia , Feminino , Humanos , Leucócitos/metabolismo , Masculino , Pessoa de Meia-Idade , Infarto do Miocárdio/metabolismo , Síndrome , Vasodilatação/efeitos dos fármacosRESUMO
Oxidative modification of low-density lipoprotein (LDL) particles is a key event in the development of atherosclerosis. Oxidized LDL induces oxidative stress and modifies gene expression in endothelial cells. Berries constitute a rich dietary source of phenolic antioxidants. We found that the endemic Chilean berry Aristotelia chilensis (ach) has higher phenol content and scores better for total radical-trapping potential and total antioxidant reactivity in in vitro antioxidant capacity tests, when compared to different commercial berries. The juice of ach is also effective in inhibiting copper-induced LDL oxidation. In human endothelial cell cultures, the addition of ach juice significantly protects from hydrogen peroxide-induced intracellular oxidative stress and is dose-dependent. The aqueous, anthocyanin-rich fraction of ach juice accounts for most of ach's antioxidant properties. These results show that ach is a rich source of phenolics with high antioxidant capacity and suggest that it may have antiatherogenic properties.
Assuntos
Antioxidantes/farmacologia , Endotélio Vascular/efeitos dos fármacos , Frutas/química , Lipoproteínas LDL/química , Magnoliopsida/química , Fenóis/farmacologia , Células Cultivadas , Cobre/química , Humanos , Peróxido de Hidrogênio/farmacologia , Peroxidação de Lipídeos/efeitos dos fármacos , Oxirredução , Estresse Oxidativo/efeitos dos fármacos , Fenóis/análise , Extratos Vegetais/química , Estruturas Vegetais/química , Veias Umbilicais , Vinho/análiseRESUMO
Oxidative stress is a central mechanism for the pathogenesis of ischemic heart disease and atherogenesis, for cancer and other chronic diseases in general, and it also plays a major role in the aging process. Dietary antioxidants constitute a large group of compounds that differ in mechanism of action, bioavailability and side effects. A systematic analysis of the role of the various antioxidants in chronic diseases is hampered by the difficulty of employing death or clinical events as end points in intervention studies. Therefore, valid markers for oxidative stress, which show dose response and are sensitive to changes in dietary supply of antioxidants, are potentially of great value when trying to establish healthy dietary patterns, or when one component, like red wine, is evaluated specifically. To evaluate potential oxidative stress markers we have studied the effect of different diets plus wine supplementation on antioxidant defenses and oxidative damage. In three experimental series, four groups of young male university students, one of older men and other of older women, 20-24 volunteers each, received Mediterranean or occidental (high-fat) diets alone or supplemented with red wine, white wine, or fruits and vegetables. Measurements included, leukocyte DNA 8-OH-deoxyguanosine (8OHdG), plasma 7 beta-hydroxycholesterol, TBARS and well-characterized antioxidants, and plasma and urine polyphenol antioxidants. In all experimental groups that received red wine, consumption resulted in marked decrease in 8OHdG. The changes observed in 8OHdG correlate positively with the other markers of oxidative damage, and shows a clear inverse correlation with the plasma level of well established antioxidants and with measurements of total antioxidant capacity. Urinary total polyphenol content as well as the sum of some specific plasma species also correlate inversely with 8OHdG. In conclusion, the results identify 8OHdG as a very promising general marker of oxidative stress in nutrition intervention studies in humans, and red wine shows a remarkable protective effect.