A suitable method for defining the nutritional quality of virgin olive oil
Modification of the membrane fatty acids affects the structure of the surrounding environment causing a variation in membrane stability, fluidity and permeability. In this study we developed a red blood cells fragility measurement to evaluate the influence of antioxidant intake on membrane functiona...
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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Científicas
1994-04-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/975 |
| _version_ | 1818607161403506688 |
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| author | S. Ciappellano P. Simonetti G. Bermano E. Leopardi G. Testolin |
| author_facet | S. Ciappellano P. Simonetti G. Bermano E. Leopardi G. Testolin |
| author_sort | S. Ciappellano |
| collection | DOAJ |
| description | Modification of the membrane fatty acids affects the structure of the surrounding environment causing a variation in membrane stability, fluidity and permeability. In this study we developed a red blood cells fragility measurement to evaluate the influence of antioxidant intake on membrane functionality. Rats were fed diets differing in oxidized (peroxide value 400 mEq/kg fat) and antioxidant (vitamin E 7.8mg/kg diet) compounds. The results indicate that the resistance of red blood cells to the oxidative stress test was related to the tocopherols present in diets. The main effect on red blood cells fragility was due to the tocopherols which produced the greatest antioxidant response. The fluidity and resistance of red blood cell membranes were determined by their lipid and antioxidant composition. The higher the antioxidant, the more efficient the red blood cell resistance. |
| first_indexed | 2024-12-16T14:22:21Z |
| format | Article |
| id | doaj.art-49a4a0c39035432ea7f6a7de61677d15 |
| institution | Directory Open Access Journal |
| issn | 0017-3495 1988-4214 |
| language | English |
| last_indexed | 2024-12-16T14:22:21Z |
| publishDate | 1994-04-01 |
| publisher | Consejo Superior de Investigaciones Científicas |
| record_format | Article |
| series | Grasas y Aceites |
| spelling | doaj.art-49a4a0c39035432ea7f6a7de61677d152022-12-21T22:28:27ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42141994-04-01451-2717410.3989/gya.1994.v45.i1-2.975958A suitable method for defining the nutritional quality of virgin olive oilS. Ciappellano0P. Simonetti1G. Bermano2E. Leopardi3G. Testolin4Department of Food Science and Technology, Division of Human Nutrition, University of MilanDepartment of Food Science and Technology, Division of Human Nutrition, University of MilanDepartment of Food Science and Technology, Division of Human Nutrition, University of MilanDepartment of Food Science and Technology, Division of Human Nutrition, University of MilanDepartment of Food Science and Technology, Division of Human Nutrition, University of MilanModification of the membrane fatty acids affects the structure of the surrounding environment causing a variation in membrane stability, fluidity and permeability. In this study we developed a red blood cells fragility measurement to evaluate the influence of antioxidant intake on membrane functionality. Rats were fed diets differing in oxidized (peroxide value 400 mEq/kg fat) and antioxidant (vitamin E 7.8mg/kg diet) compounds. The results indicate that the resistance of red blood cells to the oxidative stress test was related to the tocopherols present in diets. The main effect on red blood cells fragility was due to the tocopherols which produced the greatest antioxidant response. The fluidity and resistance of red blood cell membranes were determined by their lipid and antioxidant composition. The higher the antioxidant, the more efficient the red blood cell resistance.http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/975erythrocyteglobular fragilitynutritional qualitytocopherolvirgin olive oil |
| spellingShingle | S. Ciappellano P. Simonetti G. Bermano E. Leopardi G. Testolin A suitable method for defining the nutritional quality of virgin olive oil Grasas y Aceites erythrocyte globular fragility nutritional quality tocopherol virgin olive oil |
| title | A suitable method for defining the nutritional quality of virgin olive oil |
| title_full | A suitable method for defining the nutritional quality of virgin olive oil |
| title_fullStr | A suitable method for defining the nutritional quality of virgin olive oil |
| title_full_unstemmed | A suitable method for defining the nutritional quality of virgin olive oil |
| title_short | A suitable method for defining the nutritional quality of virgin olive oil |
| title_sort | suitable method for defining the nutritional quality of virgin olive oil |
| topic | erythrocyte globular fragility nutritional quality tocopherol virgin olive oil |
| url | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/975 |
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