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Please use this identifier to cite or link to this item: http://acervodigital.unesp.br/handle/11449/67920
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dc.contributor.authorFaine, Luciane A.-
dc.contributor.authorDiniz, Yeda S.-
dc.contributor.authorGalhardi, Cristiano M.-
dc.contributor.authorRodrigues, Hosana G.-
dc.contributor.authorBurneiko, Regina C.-
dc.contributor.authorSantana, Lea S.-
dc.contributor.authorCicogna, Antonio Carlos-
dc.contributor.authorNovelli, Ethel L.B.-
dc.date.accessioned2014-05-27T11:21:10Z-
dc.date.accessioned2016-10-25T18:20:00Z-
dc.date.available2014-05-27T11:21:10Z-
dc.date.available2016-10-25T18:20:00Z-
dc.date.issued2004-11-01-
dc.identifierhttp://dx.doi.org/10.1139/y04-092-
dc.identifier.citationCanadian Journal of Physiology and Pharmacology, v. 82, n. 11, p. 969-975, 2004.-
dc.identifier.issn0008-4212-
dc.identifier.urihttp://hdl.handle.net/11449/67920-
dc.identifier.urihttp://acervodigital.unesp.br/handle/11449/67920-
dc.description.abstractCaloric intake is higher than recommended in many populations. Therefore, enhancing olive oil intake alone may not be the most effective way to prevent cardiovascular diseases. The purpose of the present study was to analyse the association of olive oil and dietary restriction on lipid profile and myocardial antioxidant defences. Male Wistar rats (180-200 g, n = 6) were divided into 4 groups: control ad libitum diet (C), 50% restricted diet (DR), fed ad libitum and supplemented with olive oil (3 mL/(kg-day)) (OO), and 50% restricted diet and supplemented with olive oil (DROO). After 30 days of treatments, OO, DR, and DROO groups had increased total cholesterol and high-density lipoprotein cholesterol concentrations. DR and DROO animals showed decreased low-density lipoprotein cholesterol. DROO had the lowest low-density lipoprotein cholesterol concentration. Total lipids and triacylglycerols were raised by dietary restriction and diminished by olive oil. OO rats had higher myocardial Superoxide dismutase and lower catalase and glutathione peroxidase activities than C rats. DR and DROO showed enhanced cardiac Superoxide dismutase, catalase, and glutathione peroxidase activities from the control. Olive oil supplementation alone improved the lipid profile but was more effective when coupled with dietary restriction. There was a synergistic beneficial action of dietary restriction and olive oil on serum lipids and myocardial antioxidant defences.en
dc.format.extent969-975-
dc.language.isoeng-
dc.sourceScopus-
dc.subjectAntioxidant enzymes-
dc.subjectCardiac tissue-
dc.subjectDietary restriction-
dc.subjectLipid profile-
dc.subjectOlive oil-
dc.subjectantioxidant-
dc.subjectcatalase-
dc.subjectcholesterol-
dc.subjectglutathione peroxidase-
dc.subjecthigh density lipoprotein cholesterol-
dc.subjectlipid-
dc.subjectlow density lipoprotein cholesterol-
dc.subjectolive oil-
dc.subjectsuperoxide dismutase-
dc.subjecttriacylglycerol-
dc.subjectanimal experiment-
dc.subjectanimal tissue-
dc.subjectantioxidant activity-
dc.subjectcaloric intake-
dc.subjectcontrolled study-
dc.subjectdiet restriction-
dc.subjectdiet supplementation-
dc.subjectenzyme activity-
dc.subjectfat intake-
dc.subjectglutathione metabolism-
dc.subjectheart left ventricle-
dc.subjectheart muscle metabolism-
dc.subjectmale-
dc.subjectnonhuman-
dc.subjectpriority journal-
dc.subjectrat-
dc.subjectAnimals-
dc.subjectAntioxidants-
dc.subjectCaloric Restriction-
dc.subjectCholesterol-
dc.subjectDietary Supplements-
dc.subjectMale-
dc.subjectMyocardium-
dc.subjectPlant Oils-
dc.subjectRats-
dc.subjectRats, Wistar-
dc.titleSynergistic action of olive oil supplementation and dietary restriction on serum lipids and cardiac antioxidant defencesen
dc.typeoutro-
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.description.affiliationPostgraduation Course Faculty of Medicine UNESP, Botucatu, SP-
dc.description.affiliationDept. of Chemistry and Biochemistry Institute of Biological Sciences University Estadual Paulista, 18618-000 Botucatu, São Paulo-
dc.description.affiliationDepartment of Food Technology UNESP, Botucatu, SP-
dc.description.affiliationDepartment of Clinical Cardiology Faculty of Medicine UNESP, Botucatu, SP-
dc.description.affiliationUnespPostgraduation Course Faculty of Medicine UNESP, Botucatu, SP-
dc.description.affiliationUnespDepartment of Food Technology UNESP, Botucatu, SP-
dc.description.affiliationUnespDepartment of Clinical Cardiology Faculty of Medicine UNESP, Botucatu, SP-
dc.identifier.doi10.1139/y04-092-
dc.identifier.wosWOS:000226483900005-
dc.rights.accessRightsAcesso restrito-
dc.relation.ispartofCanadian Journal of Physiology and Pharmacology-
dc.identifier.scopus2-s2.0-13544255565-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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