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Dadun > Depósito Académico > Facultad de Farmacia > Departamento de Ciencias de la Alimentación, Fisiología y Toxicología > DA - Farmacia - CAFT - Artículos de revista >

Inhibition of serum cholesterol oxidation by dietary vitamin C and selenium intake in high fat fed rats
Authors: Menendez-Carreño, M. (María)
Ansorena, D. (Diana)
Milagro, F.I. (Fermin Ignacio)
Campion, J. (Javier)
Martinez, J.A. (José Alfredo)
Astiasarán, I. (Iciar)
Keywords: Antioxidants
Ascorbic acid
Cafeteria diet
Lipid oxidation
Issue Date: 2008
Publisher: Springer
Publisher version:
ISSN: 0024-4201
Citation: Menendez-Carreno M, Ansorena D, Milagro FI, Campion J, Martinez JA, Astiasaran I. Inhibition of serum cholesterol oxidation by dietary vitamin C and selenium intake in high fat fed rats. Lipids. 2008 Apr;43(4):383-390
Cholesterol oxidation products (COPs) have been considered as specific in vivo markers of oxidative stress. In this study, an increased oxidative status was induced in Wistar rats by feeding them a high-fat diet (cafeteria diet). Another group of animals received the same diet supplemented with a combination of two different antioxidants, ascorbic acid (100 mg/kg rat/day) and sodium selenite (200 microg/kg rat/day) and a third group fed on a control diet. Total and individual COPs analysis of the different diets showed no differences among them. At the end of the experimental trial, rats were sacrificed and serum cholesterol, triglycerides and COPs were measured. None of the diets induced changes in rats body weight, total cholesterol and triglycerides levels. Serum total COPs in rats fed on the high-fat diet were 1.01 microg/ml, two times the amount of the control rats (0.47 microg/ml). When dietary antioxidant supplementation was given, serum total COPs concentration (0.44 microg/ml) showed the same levels than those of the rats on control diet. 7beta-hydroxycholesterol, formed non-enzymatically via cholesterol peroxidation in the presence of reactive oxygen species, showed slightly lower values in the antioxidant-supplemented animals compared to the control ones. This study confirms the importance of dietary antioxidants as protective factors against the formation of oxysterols.
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DA - Farmacia - CAFT - Artículos de revista

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