The aim of the present work was to verify whether extra-virgin olive oil, a food naturally containing phenolic antioxidants, has the potential to protect from the pro-aging effects of a high-calorie diet. Male rats were fed from age 12 months to senescence a high-calorie diet containing either corn oil (CO), or extra-virgin olive oil with high (H-EVOO) or low (L-EVOO) amounts of phenols. The prolonged high fat intake led to obesity, liver lipid degeneration and insulin resistance, which were not counteracted by high phenol intake. No difference in overall survival was found at the end of the experiment in the animals treated with H-EVOO compared to the other groups. However, we did detect a protective effect of olive oil on some age-related pathologies and on blood pressure, of which the former was associated with the antioxidant content. Concomitantly, a decrease in DNA oxidative damage in blood cells and plasma TBARS and an increase in liver superoxide dismutase were detected following H-EVOO consumption. Thus, although olive oil phenols cannot reverse the detrimental effects of a prolonged intake of high amounts of fat, improving the quality of olive oil in terms of antioxidant content can be beneficial.

Dietary extra-virgin olive oil rich in phenolic antioxidants and the aging process: long-term effects in the rat / Jacomelli, M.; Pitozzi, Vanessa; Zaid, M.; Larrosa, M.; Tonini, Giulia; Martini, Andrea; Urbani, S.; Taticchi, A.; Servili, M.; Dolara, Piero; Giovannelli, Lisa. - In: JOURNAL OF NUTRITIONAL BIOCHEMISTRY. - ISSN 0955-2863. - STAMPA. - 21(2010), pp. 290-296.

Dietary extra-virgin olive oil rich in phenolic antioxidants and the aging process: long-term effects in the rat

PITOZZI, VANESSA;TONINI, GIULIA;MARTINI, ANDREA;DOLARA, PIERO;GIOVANNELLI, LISA
2010

Abstract

The aim of the present work was to verify whether extra-virgin olive oil, a food naturally containing phenolic antioxidants, has the potential to protect from the pro-aging effects of a high-calorie diet. Male rats were fed from age 12 months to senescence a high-calorie diet containing either corn oil (CO), or extra-virgin olive oil with high (H-EVOO) or low (L-EVOO) amounts of phenols. The prolonged high fat intake led to obesity, liver lipid degeneration and insulin resistance, which were not counteracted by high phenol intake. No difference in overall survival was found at the end of the experiment in the animals treated with H-EVOO compared to the other groups. However, we did detect a protective effect of olive oil on some age-related pathologies and on blood pressure, of which the former was associated with the antioxidant content. Concomitantly, a decrease in DNA oxidative damage in blood cells and plasma TBARS and an increase in liver superoxide dismutase were detected following H-EVOO consumption. Thus, although olive oil phenols cannot reverse the detrimental effects of a prolonged intake of high amounts of fat, improving the quality of olive oil in terms of antioxidant content can be beneficial.
21
290
296
Jacomelli, M.; Pitozzi, Vanessa; Zaid, M.; Larrosa, M.; Tonini, Giulia; Martini, Andrea; Urbani, S.; Taticchi, A.; Servili, M.; Dolara, Piero; Giovannelli, Lisa
File in questo prodotto:
File Dimensione Formato  
Jacomelli et al 2010 JNB.pdf

Accesso chiuso

Tipologia: Versione finale referata (Postprint, Accepted manuscript)
Licenza: DRM non definito
Dimensione 621.97 kB
Formato Adobe PDF
621.97 kB Adobe PDF   Visualizza/Apri   Richiedi una copia

I documenti in FLORE sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2158/386887
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 45
  • ???jsp.display-item.citation.isi??? 40
social impact