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

• Published in: European journal of nutrition Vol. 56; no. 4; pp. 1597 - 1607
• Main Authors: Rangel-Zuñiga, Oriol A., Haro, Carmen, Tormos, Carmen, Perez-Martinez, Pablo, Delgado-Lista, Javier, Marin, Carmen, Quintana-Navarro, Gracia M., Cerdá, Concha, Sáez, Guillermo T., Lopez-Segura, Fernando, Lopez-Miranda, Jose, Perez-Jimenez, Francisco, Camargo, Antonio
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer Berlin Heidelberg 01-06-2017; Springer Nature B.V
• Subjects: Adult; Aged; Antigens, Differentiation - genetics; Antigens, Differentiation - metabolism; Antioxidants; Antioxidants - administration & dosage; Antioxidants - analysis; Breakfast; Canola Oil - administration & dosage; Canola Oil - analysis; Chemistry; Chemistry and Materials Science; Cross-Over Studies; Deoxyguanosine - analogs & derivatives; Deoxyguanosine - blood; Deoxyguanosine - urine; Deoxyribonucleic acid; Dimethylpolysiloxanes - administration & dosage; Dimethylpolysiloxanes - analysis; DNA; DNA damage; DNA Damage - drug effects; DNA Glycosylases - genetics; DNA Glycosylases - metabolism; DNA repair; Female; Humans; Male; MDM2 protein; Middle Aged; mRNA; Nutrition; Obesity; OGG1 protein; Olive oil; Olive Oil - administration & dosage; Olive Oil - analysis; Original Contribution; Oxidation; Oxidative stress; Oxidative Stress - drug effects; p53 Protein; Plant Oils - administration & dosage; Plant Oils - analysis; Postprandial Period; RNA, Messenger - genetics; RNA, Messenger - metabolism; Sunflower Oil - administration & dosage; Sunflower Oil - analysis; Tumor Suppressor Protein p53 - genetics; Tumor Suppressor Protein p53 - metabolism; Vegetable oils; XPC protein; DNA oxidation damage; Oxidative stress; Frying oils; Phenolic compounds; Virgin olive oil
• ISSN: 1436-6207; 1436-6215
• DOI: 10.1007/s00394-016-1205-1

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.