Impact of Dietary Oxidized Lipids on Energy Metabolism.
Mitochondrial membranes were shown to adapt their lipids to the dietary fat composition. Dietary fat is commonly prepared by applying heat treatment to increase palatability. Heat treatment of food lipids result in the formation of oxidized lipids. Intake of oxidized lipids might affect energy metabolism in a different way than their corresponding unoxidized lipids. However, scientific literature of the effects of individual oxidized lipids found in heat-treated dietary fats on the energy metabolism relevant for metabolic syndrome, diabetes and obesity research is scarce. This review comprises current knowledge of the impact of unoxidized and oxidized lipids on the energy metabolism.
Battino, et al.43 investigated the effect of feeding fried oil to rats on their liver mitochondrial respiratory proteins. Intake of fried extra virgin olive oil rich in polar lipid oxidation products enhanced the hydroperoxide and the thiobarbituric acid reactive substances contents of mitochondrial membranes. In addition, it induced a stimulatory effect on the cytochrome c oxidase activity and increased the cytochrome c+c1 and cytochrome a+a3 content compared to the administration of non-fried extra virgin olive oil.
The impact of dietary unoxidized fatty acids on the energy metabolism has been under thorough investigation. However, the bioenergetic effect of oxidized lipids still needs to be elucidated in mechanistic studies. So far, there is only little evidence that oxidized lipids might exert differential effects on mitochondrial respiratory chain. A systematic approach of the impact of lipid oxidation products from differently processed dietary fats on the bioenergetic pathways would be of great importance for the general public and especially for patients suffering from metabolic disorders.
Adv Food Technol Nutr Sci Open J. 2015; 1(4): 76-81. doi:10.17140/AFTNSOJ-1-113
