The capacity of glutathione reductase in cell protection from the toxic effect of heated oils
This empirical study tries to focus on the evidence that the wrong use of oil in food cooking leads to health problems. High temperatures associated with the repeated use of the same oil lead to the breakdown of some fatty acids, forming numerous toxic polymer compounds and peroxides. The obtained d...
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Veröffentlicht in: | Biochimie 2002-07, Vol.84 (7), p.661-665 |
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description | This empirical study tries to focus on the evidence that the wrong use of oil in food cooking leads to health problems. High temperatures associated with the repeated use of the same oil lead to the breakdown of some fatty acids, forming numerous toxic polymer compounds and peroxides. The obtained data have showed that the ratios of polymer compounds reached 11.3% in oil heated continuously for 10 h at 220 °C, and 37.8% in frying oil (FO). Moreover, the polar compound ratios reached 25.6% and 47.6% in continuously heated oil (CHO) and FO, respectively. However, the peroxide concentrations were 157.1 and 133.6 mM/kg in CHOs and FOs, respectively. The observed results have allowed the study of the role of the glutathione redox system in the detoxification and elimination of different toxic peroxides resulting from heated oils. On a diet of 10% of CHO and FO, a significant increase in glutathione peroxidase (GPx) and glutathione reductase (GR) activities appears. This combined relationship between the decreased glutathione content and the increased GPx and GR activities in rats fed on CHO and FO confirms the participation of the glutathione redox system in the detoxifying reactions of continuously accumulated peroxides. |
doi_str_mv | 10.1016/S0300-9084(02)01434-7 |
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High temperatures associated with the repeated use of the same oil lead to the breakdown of some fatty acids, forming numerous toxic polymer compounds and peroxides. The obtained data have showed that the ratios of polymer compounds reached 11.3% in oil heated continuously for 10 h at 220 °C, and 37.8% in frying oil (FO). Moreover, the polar compound ratios reached 25.6% and 47.6% in continuously heated oil (CHO) and FO, respectively. However, the peroxide concentrations were 157.1 and 133.6 mM/kg in CHOs and FOs, respectively. The observed results have allowed the study of the role of the glutathione redox system in the detoxification and elimination of different toxic peroxides resulting from heated oils. On a diet of 10% of CHO and FO, a significant increase in glutathione peroxidase (GPx) and glutathione reductase (GR) activities appears. This combined relationship between the decreased glutathione content and the increased GPx and GR activities in rats fed on CHO and FO confirms the participation of the glutathione redox system in the detoxifying reactions of continuously accumulated peroxides.</description><identifier>ISSN: 0300-9084</identifier><identifier>EISSN: 1638-6183</identifier><identifier>DOI: 10.1016/S0300-9084(02)01434-7</identifier><identifier>PMID: 12453638</identifier><language>eng</language><publisher>France: Elsevier Masson SAS</publisher><subject>Animals ; Body Weight - drug effects ; Dietary Fats - metabolism ; Dietary Fats - toxicity ; Glutathione ; Glutathione - analysis ; Glutathione - metabolism ; Glutathione peroxidase ; Glutathione Peroxidase - metabolism ; Glutathione reductase ; Glutathione Reductase - metabolism ; Heated oils ; Hot Temperature ; Inactivation, Metabolic ; Lipid Peroxides - metabolism ; Liver - drug effects ; Liver - enzymology ; Male ; Organ Size - drug effects ; Oxidation-Reduction ; Oxidative Stress - drug effects ; Peroxides ; Plant Oils - chemistry ; Plant Oils - toxicity ; Rats ; Rats, Wistar ; Time Factors</subject><ispartof>Biochimie, 2002-07, Vol.84 (7), p.661-665</ispartof><rights>2002 Société française de biochimie et biologie moléculaire / Éditions scientifiques et médicales Elsevier SAS</rights><rights>Copyright 2002 Société françcaise de biochimie et biologie moléculaire / Editions scientifiques et médicales Elsevier SAS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c459t-aa3fc0eaaedcd6e9cbadd6b23943a2bbc9e163efe33d4d064bca5809a755e8373</citedby><cites>FETCH-LOGICAL-c459t-aa3fc0eaaedcd6e9cbadd6b23943a2bbc9e163efe33d4d064bca5809a755e8373</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/S0300-9084(02)01434-7$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/12453638$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Saka, S.</creatorcontrib><creatorcontrib>Aouacheri, W.</creatorcontrib><creatorcontrib>Abdennour, C.</creatorcontrib><title>The capacity of glutathione reductase in cell protection from the toxic effect of heated oils</title><title>Biochimie</title><addtitle>Biochimie</addtitle><description>This empirical study tries to focus on the evidence that the wrong use of oil in food cooking leads to health problems. High temperatures associated with the repeated use of the same oil lead to the breakdown of some fatty acids, forming numerous toxic polymer compounds and peroxides. The obtained data have showed that the ratios of polymer compounds reached 11.3% in oil heated continuously for 10 h at 220 °C, and 37.8% in frying oil (FO). Moreover, the polar compound ratios reached 25.6% and 47.6% in continuously heated oil (CHO) and FO, respectively. However, the peroxide concentrations were 157.1 and 133.6 mM/kg in CHOs and FOs, respectively. The observed results have allowed the study of the role of the glutathione redox system in the detoxification and elimination of different toxic peroxides resulting from heated oils. On a diet of 10% of CHO and FO, a significant increase in glutathione peroxidase (GPx) and glutathione reductase (GR) activities appears. This combined relationship between the decreased glutathione content and the increased GPx and GR activities in rats fed on CHO and FO confirms the participation of the glutathione redox system in the detoxifying reactions of continuously accumulated peroxides.</description><subject>Animals</subject><subject>Body Weight - drug effects</subject><subject>Dietary Fats - metabolism</subject><subject>Dietary Fats - toxicity</subject><subject>Glutathione</subject><subject>Glutathione - analysis</subject><subject>Glutathione - metabolism</subject><subject>Glutathione peroxidase</subject><subject>Glutathione Peroxidase - metabolism</subject><subject>Glutathione reductase</subject><subject>Glutathione Reductase - metabolism</subject><subject>Heated oils</subject><subject>Hot Temperature</subject><subject>Inactivation, Metabolic</subject><subject>Lipid Peroxides - metabolism</subject><subject>Liver - drug effects</subject><subject>Liver - enzymology</subject><subject>Male</subject><subject>Organ Size - drug effects</subject><subject>Oxidation-Reduction</subject><subject>Oxidative Stress - drug effects</subject><subject>Peroxides</subject><subject>Plant Oils - chemistry</subject><subject>Plant Oils - toxicity</subject><subject>Rats</subject><subject>Rats, Wistar</subject><subject>Time Factors</subject><issn>0300-9084</issn><issn>1638-6183</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2002</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkMlOwzAQhi0EgrI8Asg34BCYxM52QqhikypxAI7IcuwJNUrqYjsI3h6nreDIaQ7z_bN8hByncJFCWlw-AQNIaqj4GWTnkHLGk3KLTNKCVUmRVmybTH6RPbLv_TsA5JDVu2QvzXjOIjghr89zpEoupTLhm9qWvnVDkGFu7AKpQz2oID1Ss6AKu44unQ2oQuzS1tmehpgO9ssoim0bG-OEOcqAmlrT-UOy08rO49GmHpCX25vn6X0ye7x7mF7PEsXzOiRSslYBSola6QJr1UitiyZjNWcyaxpVY3wLW2RMcw0Fb5TMK6hlmedYsZIdkNP13Hjfx4A-iN748WC5QDt4UfIiK3NYkfmaVM5677AVS2d66b5FCmIUK1ZixWhNQCZWYsWYO9lsGJoe9V9qYzICV2sA45-fBp3wyuBCoTYuihHamn9W_AB1X4nI</recordid><startdate>20020701</startdate><enddate>20020701</enddate><creator>Saka, S.</creator><creator>Aouacheri, W.</creator><creator>Abdennour, C.</creator><general>Elsevier Masson SAS</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7U7</scope><scope>C1K</scope></search><sort><creationdate>20020701</creationdate><title>The capacity of glutathione reductase in cell protection from the toxic effect of heated oils</title><author>Saka, S. ; Aouacheri, W. ; Abdennour, C.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c459t-aa3fc0eaaedcd6e9cbadd6b23943a2bbc9e163efe33d4d064bca5809a755e8373</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2002</creationdate><topic>Animals</topic><topic>Body Weight - drug effects</topic><topic>Dietary Fats - metabolism</topic><topic>Dietary Fats - toxicity</topic><topic>Glutathione</topic><topic>Glutathione - analysis</topic><topic>Glutathione - metabolism</topic><topic>Glutathione peroxidase</topic><topic>Glutathione Peroxidase - metabolism</topic><topic>Glutathione reductase</topic><topic>Glutathione Reductase - metabolism</topic><topic>Heated oils</topic><topic>Hot Temperature</topic><topic>Inactivation, Metabolic</topic><topic>Lipid Peroxides - metabolism</topic><topic>Liver - drug effects</topic><topic>Liver - enzymology</topic><topic>Male</topic><topic>Organ Size - drug effects</topic><topic>Oxidation-Reduction</topic><topic>Oxidative Stress - drug effects</topic><topic>Peroxides</topic><topic>Plant Oils - chemistry</topic><topic>Plant Oils - toxicity</topic><topic>Rats</topic><topic>Rats, Wistar</topic><topic>Time Factors</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Saka, S.</creatorcontrib><creatorcontrib>Aouacheri, W.</creatorcontrib><creatorcontrib>Abdennour, C.</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Toxicology Abstracts</collection><collection>Environmental Sciences and Pollution Management</collection><jtitle>Biochimie</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Saka, S.</au><au>Aouacheri, W.</au><au>Abdennour, C.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The capacity of glutathione reductase in cell protection from the toxic effect of heated oils</atitle><jtitle>Biochimie</jtitle><addtitle>Biochimie</addtitle><date>2002-07-01</date><risdate>2002</risdate><volume>84</volume><issue>7</issue><spage>661</spage><epage>665</epage><pages>661-665</pages><issn>0300-9084</issn><eissn>1638-6183</eissn><abstract>This empirical study tries to focus on the evidence that the wrong use of oil in food cooking leads to health problems. High temperatures associated with the repeated use of the same oil lead to the breakdown of some fatty acids, forming numerous toxic polymer compounds and peroxides. The obtained data have showed that the ratios of polymer compounds reached 11.3% in oil heated continuously for 10 h at 220 °C, and 37.8% in frying oil (FO). Moreover, the polar compound ratios reached 25.6% and 47.6% in continuously heated oil (CHO) and FO, respectively. However, the peroxide concentrations were 157.1 and 133.6 mM/kg in CHOs and FOs, respectively. The observed results have allowed the study of the role of the glutathione redox system in the detoxification and elimination of different toxic peroxides resulting from heated oils. On a diet of 10% of CHO and FO, a significant increase in glutathione peroxidase (GPx) and glutathione reductase (GR) activities appears. This combined relationship between the decreased glutathione content and the increased GPx and GR activities in rats fed on CHO and FO confirms the participation of the glutathione redox system in the detoxifying reactions of continuously accumulated peroxides.</abstract><cop>France</cop><pub>Elsevier Masson SAS</pub><pmid>12453638</pmid><doi>10.1016/S0300-9084(02)01434-7</doi><tpages>5</tpages></addata></record> |
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subjects | Animals Body Weight - drug effects Dietary Fats - metabolism Dietary Fats - toxicity Glutathione Glutathione - analysis Glutathione - metabolism Glutathione peroxidase Glutathione Peroxidase - metabolism Glutathione reductase Glutathione Reductase - metabolism Heated oils Hot Temperature Inactivation, Metabolic Lipid Peroxides - metabolism Liver - drug effects Liver - enzymology Male Organ Size - drug effects Oxidation-Reduction Oxidative Stress - drug effects Peroxides Plant Oils - chemistry Plant Oils - toxicity Rats Rats, Wistar Time Factors |
title | The capacity of glutathione reductase in cell protection from the toxic effect of heated oils |
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