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Frying oils with high natural or added antioxidants content, which protect against postprandial oxidative stress, also protect against DNA oxidation damage

European Journal of Nutrition volume 56, pages 1597–1607 (2017)Cite this article

Abstract

Purpose

Using sunflower oil as frying oil increases postprandial oxidative stress, which is considered the main endogenous source of DNA oxidative damage. We aimed to test whether the protective effect of virgin olive oil and oil models with added antioxidants against postprandial oxidative stress may also protect against DNA oxidative damage.

Methods

Twenty obese people received four breakfasts following a randomized crossover design consisting of different oils [virgin olive oil (VOO), sunflower oil (SFO), and a mixed seed oil (SFO/canola oil) with added dimethylpolysiloxane (SOX) or natural antioxidants from olives (SOP)], which were subjected to 20 heating cycles.

Results

We observed the postprandial increase in the mRNA levels of p53, OGG1, POLB, and GADD45b after the intake of the breakfast prepared with SFO and SOX, and an increase in the expression of MDM2, APEX1, and XPC after the intake of the breakfast prepared with SFO, whereas no significant changes at the postprandial state were observed after the intake of the other breakfasts (all p values <0.05). We observed lower 8-OHdG postprandial levels after the intake of the breakfast prepared with VOO and SOP than after the intake of the breakfast prepared with SFO and SOX (all p values <0.05).

Conclusions

Our results support the beneficial effect on DNA oxidation damage of virgin olive oil and the oil models with added antioxidants, as compared to the detrimental use of sunflower oil, which induces p53-dependent DNA repair pathway activation.

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Acknowledgments

The CIBEROBN is an initiative of the Instituto de Salud Carlos III, Madrid, Spain. This study supported in part by research grants from the Spanish Ministry of Science and Innovation (AGL 2004-07907, AGL 2006-01979, and AGL 2009-12270 to J. L.-M., SAF07-62005 to F. P.-J. and FIS PI10/01041 to P. P.-M., PI10/02412 and PI13/00619 to F. P.-J.); Consejeria de Economia, Innovacion y Ciencia, Proyectos de Investigacion de Excelencia, Junta de Andalucia (P06-CTS-01425 to J. L.-M., CTS5015 and AGR922 to F. P.-J.); Consejeria de Salud, Junta de Andalucia (06/128, 07/43, and PI0193/09 to J. L.-M, 06/129 to F. P.-J., 06/127 to C. M.-H., PI-0252/09 to J. D.-L., and PI-0058/10 to P. P.-M.); PI/13/01848; GVA-ACOM2012/238; PI10/OO802/CB12/03/30016 to GS; Fondo Europeo de Desarrollo Regional (FEDER). Antonio Camargo is supported by an ISCIII research contract (Programa Miguel-Servet CP14/00114). We would also like to thank José Linares from DEOLEO, S. A., for providing the sunflower oil used in this research, and the Catering School of Bodegas Campos in Cordoba, Spain, for cooperating in the standardized heating process of the four oils used in the present study.

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    Authors and Affiliations

    1. Lipids and Atherosclerosis Unit, IMIBIC/Reina Sofia University Hospital/University of Córdoba, Av. Menendez Pidal s/n., 14004, Córdoba, Spain

      Oriol A. Rangel-Zuñiga, Carmen Haro, Pablo Perez-Martinez, Javier Delgado-Lista, Carmen Marin, Gracia M. Quintana-Navarro, Fernando Lopez-Segura, Jose Lopez-Miranda, Francisco Perez-Jimenez & Antonio Camargo

    2. CIBER Fisiopatología de la obesidad y la nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain

      Oriol A. Rangel-Zuñiga, Carmen Haro, Carmen Tormos, Pablo Perez-Martinez, Javier Delgado-Lista, Carmen Marin, Gracia M. Quintana-Navarro, Concha Cerdá, Guillermo T. Sáez, Fernando Lopez-Segura, Jose Lopez-Miranda, Francisco Perez-Jimenez & Antonio Camargo

    3. Department of Biochemistry and Molecular Biology, Service of Clinical Analysis, General University Hospital-CDB, University of Valencia, Valencia, Spain

      Carmen Tormos & Concha Cerdá

    4. Department of Biochemistry and Molecular Biology, Service of Clinical Analysis, School of Medicine-INCLIVA, University Hospital Doctor PESET, University of Valencia, Valencia, Spain

      Guillermo T. Sáez

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    1. Oriol A. Rangel-Zuñiga
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    2. Carmen Haro
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    Correspondence to Antonio Camargo.

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    Francisco Perez-Jimenez and Antonio Camargo have contributed equally in this work.

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    Rangel-Zuñiga, O.A., Haro, C., Tormos, C. et al. Frying oils with high natural or added antioxidants content, which protect against postprandial oxidative stress, also protect against DNA oxidation damage. Eur J Nutr 56, 1597–1607 (2017). https://doi.org/10.1007/s00394-016-1205-1

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    Keywords

    • Frying oils
    • Virgin olive oil
    • Oxidative stress
    • DNA oxidation damage
    • Phenolic compounds