Virgin olive oil and coenzyme Q_{10} protect heart mitochondria from peroxidative damage during aging

Article type: Research Article

Authors: Huertas, J.R.^;

Affiliations: Department of Physiology, Nutrition Institute and Food Technology, University of Granada, 18071‐Granada, Spain | Department of Biochemistry “G. Moruzzi”, University of Bologna, 40126 Bologna, Italy

Note: [] Correspondence address: Jesús R. Huertas, Department of Physiology, Faculty of Pharmacy, Granada University, 18071‐Granada, Spain. E‐mail: jhuertas@ goliat.ugr.es.

Abstract: The mitochondrial theory of aging suggests that this phenomenon is the consequence of random somatic mutations in mitochondrial DNA, induced by long‐term exposure to free radical attack. There are two potential dietary means of delaying the effects of free radicals on cellular aging, i.e., enrichment of mitochondrial membranes with monounsaturated fatty acids and supplementation with antioxidants. We have performed a preliminary study on male rats, 6 or 12 month old, fed with diets differing in the nature of the fat (virgin olive oil or sunflower oil) and/or with antioxidant supplementation (coenzyme Q_{10}), analysing hydroperoxide and coenzyme Q_{9} and Q_{10} in heart mitochondria. Preliminary results allow us to conclude that the CoQ_{10} dietetic supplementation as well as the enrichment of the cellular membranes with monounsaturated fatty acids, successfully protect mitochondrial membranes from aged rats against the free radical insult.

Journal: Biofactors, vol. 9, no. 2-4, pp. 337-343, 1999