TY - JOUR
TI - Olive oil with high polyphenolic content induces both beneficial and harmful alterations on rat redox status depending on the tissue
AU - Kouka, P.
AU - Tekos, F.
AU - Papoutsaki, Z.
AU - Stathopoulos, P.
AU - Halabalaki, M.
AU - Tsantarliotou, M.
AU - Zervos, I.
AU - Nepka, C.
AU - Liesivuori, J.
AU - Rakitskii, V.N.
AU - Tsatsakis, A.
AU - Veskoukis, A.S.
AU - Kouretas, D.
JO - Toxicology Reports
PY - 2020
VL - 7
TODO - null
SP - 421-432
PB - ELSEVIER SCIENCE INC 360 PARK AVE SOUTH, NEW YORK, NY 10010-1710 USA
SN - 2214-7500
TODO - 10.1016/j.toxrep.2020.02.007
TODO - actin;  antioxidant;  apigenin;  catalase;  complementary DNA;  copper zinc superoxide dismutase;  glutamate cysteine ligase;  glutathione;  hydroxytyrosol;  luteolin;  oleuropein;  olive oil;  pinoresinol;  polyphenol;  syringic acid;  thiobarbituric acid reactive substance;  tyrosol, animal experiment;  animal model;  antioxidant activity;  Article;  controlled study;  enzyme active site;  gene expression;  high performance liquid chromatography;  lipid peroxidation;  male;  nonhuman;  oxidation;  oxidative stress;  polyacrylamide gel electrophoresis;  priority journal;  protein expression;  rat;  real time polymerase chain reaction;  redox status;  reversed phase high performance liquid chromatography;  RNA extraction;  spectrophotometry;  tissue preparation;  Western blotting
TODO - Olive oil (OO) possesses a predominant role in the diet of Mediterranean countries. According to a health claim approved by the European Food Safety Authority, OO protects against oxidative stress‑induced lipid peroxidation in human blood, when it contains at least 5 mg of hydroxytyrosol and its derivatives per 20 g. However, studies regarding the effects of a total OO biophenols on redox status in vivo are scarce and either observational and do not provide a holistic picture of their action in tissues. Following a series of in vitro screening tests an OO containing biophenols at 800 mg/kg of OO was administered for 14 days to male Wistar rats at a dose corresponding to 20 g OO/per day to humans. Our results showed that OO reinforced the antioxidant profile of blood, brain, muscle and small intestine, it induced oxidative stress in spleen, pancreas, liver and heart, whereas no distinct effects were observed in lung, colon and kidney. The seemingly negative effects of OO follow the recently formulated idea in toxicology, namely the real life exposure scenario. This study reports that OO, although considered a nutritional source rich in antioxidants, it exerts a tissues specific action when administered in vivo. © 2020 The Authors
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