Effect of olive oils on biomarkers of oxidative DNA stress in Northern and Southern Europeans
Effect of olive oils on biomarkers of oxidative DNA stress in Northern and Southern Europeans
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DOI：
10.1096/fj.06-6328com
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发表时间：
2007-01-01
期刊：
影响因子：
4.8
通讯作者：
Koebnick, Corinna
中科院分区：
文献类型：
--
作者：
Machowetz, Anja;Poulsen, Henrik E.;Koebnick, Corinna
地中海饮食中大量食用橄榄油被认为可以保护DNA免受氧化损伤并减少癌症发病率。我们研究了橄榄油中的酚类化合物以及橄榄油本身对北欧、中欧和南欧人群DNA和RNA氧化的影响。在一项多中心、双盲、随机、对照交叉干预试验中，研究了橄榄油酚含量对尿中鸟嘌呤（8-氧鸟嘌呤、8-氧鸟嘌呤和8-氧脱氧鸟嘌呤）氧化产物的影响。健康男性（n = 182）每天服用25毫升低、中、高酚含量的三种橄榄油，持续3周。在研究基线时，欧洲北部地区的8-氧鸟苷（RNA氧化）和8-氧脱氧鸟苷（DNA氧化）的尿排泄量高于中欧和南欧地区（P = 0.035）。在给药2周的橄榄油中，低、中、高酚含量的8种羟基化形式的鸟嘌呤、鸟苷、脱氧鸟苷及其非氧化形式的尿排泄没有差异。测试从基线到治疗后尿液8-氧-脱氧鸟苷变化的油的影响显示，DNA氧化减少了13% （P = 0.008）。这些发现支持了摄入橄榄油有益并能降低DNA氧化速率的观点。这种效果不是由于橄榄油中的酚类含量。与中欧和南部地区相比，北欧地区的DNA和RNA氧化程度更高，这支持了橄榄油消费可能解释欧洲南北癌症发病率差异的论点。
High consumption of olive oil in the Mediterranean diet has been suggested to protect DNA against oxidative damage and to reduce cancer incidence. We investigated the impact of the phenolic compounds in olive oil, and the oil proper, on DNA and RNA oxidation in North, Central, and South European populations. In a multicenter, double-blind, randomized, controlled crossover intervention trial, the effect of olive oil phenolic content on urinary oxidation products of guanine ( 8-oxo-guanine, 8-oxo-guanosine and 8-oxo-deoxyguanosine) was investigated. Twenty-five mililiters of three olive oils with low, medium, and high phenolic content were administered to healthy males ( n = 182) daily for 3 wk. At study baseline the urinary excretion of 8-oxo-guanosine ( RNA oxidation) and 8-oxo-deoxyguanosine ( DNA oxidation) was higher in the Northern regions of Europe compared with Central and Southern European regions ( P = 0.035). Urinary excretion of the 8 hydroxylated forms of guanine, guanosine, deoxyguanosine and their nonoxidized forms were not different when comparing olive oils with low, medium, and high phenolic content given for 2 wk. Testing the effect of oil from urinary 8-oxo-deoxyguanosine changes from baseline to post-treatment showed a reduction of DNA oxidation by 13% ( P = 0.008). These findings support the idea that ingestion of olive oil is beneficial and can reduce the rate of oxidation of DNA. This effect is not due to the phenolic content in the olive oil. The higher DNA and RNA oxidation in Northern European regions compared with that in Central and Southern regions supports the contention that olive oil consumption may explain some of the North-South differences in cancer incidences in Europe.