The paradoxical effect of extra-virgin olive oil on oxidative phenomena during in vitro co-digestion with meat

Serena Martini,Martina Cavalchi,Angela Conte,Davide Tagliazucchi

doi:10.1016/j.foodres.2018.04.031

Serena Martini, Martina Cavalchi + Show 2 more

Open Access

https://doi.org/10.1016/j.foodres.2018.04.031

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Abstract

Extra-virgin olive oil is an integral part of the Mediterranean diet and its consumption has been associated with a reduction risk of chronic diseases. Here we tested the potential of extra-virgin olive oil to limit the oxidative phenomena during in vitro gastro-intestinal co-digestion with turkey breast meat. The extra-virgin olive oil was particularly rich in oleuropein aglycone isomers, which represented the 66.8% of total phenolic determined with MS/MS experiments. Meals supplemented with extra-virgin olive oil equivocally affected lipid peroxidation. At low concentration (2.5% respect to meat), a significant inhibition of lipid oxidation was observed, whereas lipid peroxidation was greatly enhanced when the amount of extra-virgin olive oil was increased in the gastro-intestinal system. The inhibitory effect observed at 2.5% extra-virgin olive oil was due to the antioxidant properties of extra-virgin olive oil phenolic compounds. At high concentration, extra-virgin olive oil phenolic compounds (especially hydroxytyrosol-derivative) behaved as pro-oxidants increasing the generation of lipid hydroperoxides from meat. At the same time, the presence in the digestive system of catalysers from meat induced the peroxidation of extra-virgin olive oil fatty acids, which was further intensified by the pro-oxidant activity of extra-virgin olive oil phenolic compounds. Our study underlined the importance of the timing and amount of consumption of extra-virgin olive oil as well as its phenolic composition in limiting the peroxidative phenomena on meat lipids during digestion.

Highlights

The traditional Mediterranean diet is likely to be the ideal dietary pattern for the prevention of digestive tract cancers and cardiovascular diseases (Barak & Fridman, 2017)
Two recent studies published in the PREDIMED project showed that a Mediterranean diet supplemented with extra-virgin olive oil reduced the incidence of major cardiovascular events and cardiovascular mortality in a Mediterranean population at high cardiovascular risk respect to a low-fat Mediterranean diet (Estruch et al, 2013; Guasch-Ferré et al 2014)
This study provided evidence of a possible paradoxical effect of extravirgin olive oil (EVOO) on lipid peroxidation during digestion of turkey breast meat

Summary

Introduction

The traditional Mediterranean diet is likely to be the ideal dietary pattern for the prevention of digestive tract cancers and cardiovascular diseases (Barak & Fridman, 2017). Olive oil and especially extravirgin olive oil (EVOO) represented the typical fat of Mediterranean cuisine and showed unique healthy features (Covas, 2007). Two recent studies published in the PREDIMED project showed that a Mediterranean diet supplemented with extra-virgin olive oil reduced the incidence of major cardiovascular events and cardiovascular mortality in a Mediterranean population at high cardiovascular risk respect to a low-fat Mediterranean diet (Estruch et al, 2013; Guasch-Ferré et al 2014). A randomized, crossover, controlled trial suggested that daily consumption of high- and medium-polyphenol olive oil decreased oxidative damage on lipids and reduced lipid cardiovascular risk factors respect to the consumption of low-polyphenol olive oil (Covas et al, 2006)

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