Oxidized lipids from heated olive oil induce intestinal inflammation in Caco-2 cells: An oxidomics-based study

Yifan Bao; Laura Stremnitzer; Jon Alberdi-Cedeño; Arturo Aunon-Lopez; Chonticha  Suwattansophon; Kiattawee Choowongkomon; Marc Pignitter

doi:10.1016/j.freeradbiomed.2023.03.115

Oxidized lipids from heated olive oil induce intestinal inflammation in Caco-2 cells: An oxidomics-based study

Yifan Bao (Korresp. Autor*in), Laura Stremnitzer, Jon Alberdi-Cedeño, Arturo Aunon-Lopez, Chonticha Suwattansophon, Kiattawee Choowongkomon, Marc Pignitter

Institut für Physiologische Chemie

Veröffentlichungen: Beitrag in Fachzeitschrift › Meeting Abstract/Conference Paper › Peer Reviewed

Abstract

Numerous scientific studies as well as the World Health Organization have suggested the Mediterranean diet as a healthy regimen, which uses olive oil as the main source of dietary lipids. However, this trend may encourage consumers to consume high amounts of heated olive oil, which contains oxidized lipids suggested to pose an inflammatory risk in emerging research. Studies investigating the inflammatory effects of dietary oxidized lipids from olive oil are scarce.

Originalsprache	Englisch
Aufsatznummer	Meeting AbstractPP II_15
Seiten (von - bis)	26-27
Fachzeitschrift	Free Radical Biology and Medicine
Jahrgang	201
Ausgabenummer	Supplement1
DOIs	https://doi.org/10.1016/j.freeradbiomed.2023.03.115
Publikationsstatus	Veröffentlicht - 20 Mai 2023

ÖFOS 2012

104004 Chemische Biologie
301305 Medizinische Chemie

Zugriff auf Dokument

10.1016/j.freeradbiomed.2023.03.115

Zitationsweisen

Bao, Y., Stremnitzer, L., Alberdi-Cedeño, J., Aunon-Lopez, A., Suwattansophon, C., Choowongkomon, K., & Pignitter, M. (2023). Oxidized lipids from heated olive oil induce intestinal inflammation in Caco-2 cells: An oxidomics-based study. Free Radical Biology and Medicine, 201(Supplement1), 26-27. [Meeting AbstractPP II_15]. https://doi.org/10.1016/j.freeradbiomed.2023.03.115

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title = "Oxidized lipids from heated olive oil induce intestinal inflammation in Caco-2 cells: An oxidomics-based study",

abstract = "Numerous scientific studies as well as the World Health Organization have suggested the Mediterranean diet as a healthy regimen, which uses olive oil as the main source of dietary lipids. However, this trend may encourage consumers to consume high amounts of heated olive oil, which contains oxidized lipids suggested to pose an inflammatory risk in emerging research. Studies investigating the inflammatory effects of dietary oxidized lipids from olive oil are scarce.",

author = "Yifan Bao and Laura Stremnitzer and Jon Alberdi-Cede{\~n}o and Arturo Aunon-Lopez and Chonticha Suwattansophon and Kiattawee Choowongkomon and Marc Pignitter",

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Bao, Y, Stremnitzer, L, Alberdi-Cedeño, J, Aunon-Lopez, A, Suwattansophon, C, Choowongkomon, K & Pignitter, M 2023, 'Oxidized lipids from heated olive oil induce intestinal inflammation in Caco-2 cells: An oxidomics-based study', Free Radical Biology and Medicine, Jg. 201, Nr. Supplement1, Meeting AbstractPP II_15, S. 26-27. https://doi.org/10.1016/j.freeradbiomed.2023.03.115

Oxidized lipids from heated olive oil induce intestinal inflammation in Caco-2 cells: An oxidomics-based study. / Bao, Yifan (Korresp. Autor*in); Stremnitzer, Laura; Alberdi-Cedeño, Jon et al.

in: Free Radical Biology and Medicine, Band 201, Nr. Supplement1, Meeting AbstractPP II_15, 20.05.2023, S. 26-27.

Veröffentlichungen: Beitrag in Fachzeitschrift › Meeting Abstract/Conference Paper › Peer Reviewed

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AU - Bao, Yifan

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AU - Alberdi-Cedeño, Jon

AU - Aunon-Lopez, Arturo

AU - Suwattansophon, Chonticha

AU - Choowongkomon, Kiattawee

AU - Pignitter, Marc

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AB - Numerous scientific studies as well as the World Health Organization have suggested the Mediterranean diet as a healthy regimen, which uses olive oil as the main source of dietary lipids. However, this trend may encourage consumers to consume high amounts of heated olive oil, which contains oxidized lipids suggested to pose an inflammatory risk in emerging research. Studies investigating the inflammatory effects of dietary oxidized lipids from olive oil are scarce.

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DO - 10.1016/j.freeradbiomed.2023.03.115

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