Affiliations: Nutrition and Food Technology Institute, University of Granada, C/Rector López Argüeta s/n, 18071 Granada, Spain | Department of Physiology, University of Granada, C/Rector López Argüeta s/n, 18071 Granada, Spain | Department of Biochemistry and Molecular Biology, University of Granada, C/Rector López Argüeta s/n, 18071 Granada, Spain | Department of Analytical Chemistry, Nutrition and Bromatology, University of Salamanca, Spain | Institute of Biochemistry, University of Ancona, Italy
Note: [] Correspondence: Dr José L. Quiles, present address: Rowett Research Institute Bucksburn, AB21 9SB Aberdeen, UK. Tel.: +44 1224 712751; Fax: +44 1224 716687; E‐mail: jlq@ rri.sari.ac.uk or [email protected].
Abstract: In this study we have evaluated the supplementation of olive oil with vitamin E on coenzyme Q concentration and lipid peroxidation in rat liver mitochondrial membranes. Four groups of rats were fed on virgin olive, olive, olive plus 200 mg/kg of vitamin E or sunflower oils as lipid dietary source. To provoke an oxidative stress rats were administered intraperitoneally 10 mg/kg/day of adriamycin the last two days of the experiment. Animals fed on olive oil plus vitamin E had significantly higher coenzyme Q and vitamin E levels but a lower mitochondrial hydroperoxide concentration than rats fed on olive oil. Retinol levels were not affected, by either different diets or adriamycin treatment. In conclusion, an increase in coenzyme Q and \alpha‐tocopherol in these membranes can be a basis for protection against oxidation and improvement in antioxidant capacity.
Journal: Biofactors, vol. 9, no. 2-4, pp. 331-336, 1999
