Grasas y Aceites, Vol 45, No 1-2 (1994)

A suitable method for defining the nutritional quality of virgin olive oil


https://doi.org/10.3989/gya.1994.v45.i1-2.975

S. Ciappellano
Department of Food Science and Technology, Division of Human Nutrition, University of Milan, Italy

P. Simonetti
Department of Food Science and Technology, Division of Human Nutrition, University of Milan, Italy

G. Bermano
Department of Food Science and Technology, Division of Human Nutrition, University of Milan, Italy

E. Leopardi
Department of Food Science and Technology, Division of Human Nutrition, University of Milan, Italy

G. Testolin
Department of Food Science and Technology, Division of Human Nutrition, University of Milan, Italy

Abstract


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.

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