Antioxidant effects in vivo of interactions of iron with olive oil polyphenols - Potential implications for future study designs
Abbreviated Journal Title
Agro Food Ind. Hi-Tech
DISEASE RISK-FACTORS; CORONARY-ARTERY DISEASE; OXIDATIVE STRESS; ENDOTHELIAL DYSFUNCTION; RANDOMIZED-TRIAL; STORED IRON; CONSUMPTION; FLAVONOIDS; CANCER; DIET; Biotechnology & Applied Microbiology; Food Science & Technology
Beneficial, antioxidant effects of olive oil are not exclusively due to its oleic acid content In experimental studies, phenolic compounds present in olive oil show strong antioxidant properties. Consumption of olive oil with high phenolic content raises high density lipoprotein (HDL) levels, and lowers levels of oxidative stress markers and oxidized low density lipoprotein (oxLDL). This antioxidant effect might be related in part to interactions of olive oil-derived polyphenols and iron. Polyphenols may augment antioxidant activity in vivo through several interactions with iron. One likely mechanism involves inhibition of non-heme iron absorption. Many dietary polyphenols also form chelates with iron in vivo and diminish its reactivity. Additional research is needed to better define these interactions in vivo. The net antioxidant effects of such interactions depend on the absorption of polyphenolic substances, their distribution in vivo and the effects of metabolic transformations on interactions with iron. Another interaction involves an increase in the stability of lysosomal membranes, e.g. after exposure to UVA radiation, that may prevent lysosomal protease release with subsequent degradation of intracellular ferritin and release of labile iron. The impact of polyphenol ingestion on iron metabolism and iron storage level is well known. However, most studies on the relationship between dietary polyphenols and disease do not assess the effects of the interventions on iron. Do reported effects of polyphenols arise from their direct effects, or in part or entirely from the influence on iron and iron metabolism? The effects of polyphenols may vary widely depending on the amount of storage iron present at the beginning of an intervention, It is important in future studies to include assessments of the effects of the interventions on iron status generally and in particular the effects of polyphenols on the concentration of labile iron in vivo.
Agro Food Industry Hi-Tech
"Antioxidant effects in vivo of interactions of iron with olive oil polyphenols - Potential implications for future study designs" (2007). Faculty Bibliography 2000s. 7411.