The capacity of glutathione reductase in cell protection from toxic effect of heat oils
2002
Saka, S. ((University of Annaba (Algérie). Faculty of Sciences, Department of Biochemistry)) | Aouacheri, W. | Abdennour, C.
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 percent in oil heated continuously for 10 h at 220 deg C, and 37.8 percent in frying oil (FO). Moreover, the polar compound ratios reached 25.6 percent and 47.6 percent 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 percent 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
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