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Effects of Oxidized Cooking Oil and α-Lipoic Acid on Blood Antioxidants: Enzyme Activities and Lipid Peroxidation in Rats Fed a High-Fat Diet

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Abstract

The effects of administration of oxidized rapeseed oil and α-lipoic acid on activities of blood antioxidant enzymes and malondialdehyde (MDA) concentration were studied in laboratory rats fed a high-fat diet. Addition of oxidized oil resulted in increased production of oxygen radicals, evidenced by elevated plasma MDA production. Such effect was counteracted by administration of α-lipoic acid. There was an increase of the activities of superoxide dismutase (total and Cu/Zn-SOD) and catalase in rats fed a high-fat diet to which 10% oxidized oil was added. Administration of α-lipoic acid resulted in a decrease of the activities of these enzymes.

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Acknowledgments

This work was completed and funded by the Silesian University of Medicine projects numbers KNW-1-051/09 and KNW-1-046/10. The authors thank Ewie Chwalińskiej, Edycie Hudziec, and animals' technician Marzenie Kierepce for their technical assistance.

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Authors and Affiliations

  1. Department of Biochemistry, Medical University of Silesia, Zabrze, Poland

    Jolanta Zalejska-Fiolka, Sławomir Kasperczyk, Aleksandra Kasperczyk & Ewa Birkner

  2. Department of Chemistry, Medical University of Silesia, Zabrze, Poland

    Tomasz Wielkoszyński

Authors
  1. Jolanta Zalejska-Fiolka
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  2. Tomasz Wielkoszyński
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  3. Sławomir Kasperczyk
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  4. Aleksandra Kasperczyk
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  5. Ewa Birkner
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Correspondence to Jolanta Zalejska-Fiolka.

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Zalejska-Fiolka, J., Wielkoszyński, T., Kasperczyk, S. et al. Effects of Oxidized Cooking Oil and α-Lipoic Acid on Blood Antioxidants: Enzyme Activities and Lipid Peroxidation in Rats Fed a High-Fat Diet. Biol Trace Elem Res 145, 217–221 (2012). https://doi.org/10.1007/s12011-011-9186-7

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  • DOI: https://doi.org/10.1007/s12011-011-9186-7

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