Literature DB >> 27020633

Beneficial effect of refined red palm oil on lipid peroxidation and monocyte tissue factor in HCV-related liver disease: a randomized controlled study.

Roberto Catanzaro1, Nicola Zerbinati, Umberto Solimene, Massimiliano Marcellino, Dheeraj Mohania, Angelo Italia, Antonio Ayala, Francesco Marotta.   

Abstract

BACKGROUND: A large amount of endotoxin can be detected in the peripheral venous blood of patients with liver cirrhosis, contributing to the pathogenesis of hepatotoxicity because of its role in oxidative stress. The present study aimed to test the effect of the supplementation with red palm oil (RPO), which is a natural oil obtained from oil palm fruit (Elaeis guineensis) rich in natural fat-soluble tocopherols, tocotrienols and carotenoids, on lipid peroxidation and endotoxemia with plasma endotoxin-inactivating capacity, proinflammatory cytokines profile, and monocyte tissue factor in patients with chronic liver disease.
METHODS: The study group consisted of sixty patients (34 males and 26 females; mean age 62 years, range 54-75) with Child A/B, genotype 1 HCV-related cirrhosis without a history of ethanol consumption, randomly enrolled into an 8-week oral daily treatment with either vitamin E or RPO. All patients had undergone an upper gastrointestinal endoscopy 8 months before, and 13 out of them showed esophageal varices.
RESULTS: Both treatments significantly decreased erythrocyte malondialdehyde and urinary isoprostane output, only RPO significantly affected macrophage-colony stimulating factor and monocyte tissue factor. Liver ultrasound imaging did not show any change.
CONCLUSIONS: RPO beneficially modulates oxidative stress and, not least, downregulates macrophage/monocyte inflammatory parameters. RPO can be safely advised as a valuable nutritional implementation tool in the management of chronic liver diseases.

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Year:  2016        PMID: 27020633     DOI: 10.1016/s1499-3872(16)60072-3

Source DB:  PubMed          Journal:  Hepatobiliary Pancreat Dis Int


  4 in total

1.  Influence of red palm oil on the physicochemical and sensory qualities of flavouring oil gravy for instant noodles.

Authors:  Xiaojing Wu; Shimin Wu; Min Ji; Jun Hao Yoong
Journal:  RSC Adv       Date:  2018-01-02       Impact factor: 4.036

2.  Development of methods for determining free fatty acid contents in red colored oils.

Authors:  HyungSeok Choi; ChanHyung Kim; Hyuk Choi; JaeHwan Lee
Journal:  Food Sci Biotechnol       Date:  2021-08-29       Impact factor: 3.231

3.  A 12-week evaluation of annatto tocotrienol supplementation for postmenopausal women: safety, quality of life, body composition, physical activity, and nutrient intake.

Authors:  Chwan-Li Shen; Shu Wang; Shengping Yang; Michael D Tomison; Mehrnaz Abbasi; Lei Hao; Sheyenne Scott; Md Shahjalal Khan; Amanda W Romero; Carol K Felton; Huanbiao Mo
Journal:  BMC Complement Altern Med       Date:  2018-06-28       Impact factor: 3.659

4.  Red Palm Oil Ameliorates Oxidative Challenge and Inflammatory Responses Associated with Lipopolysaccharide-Induced Hepatic Injury by Modulating NF-κβ and Nrf2/GCL/HO-1 Signaling Pathways in Rats.

Authors:  Olawale R Ajuwon; Jeanine L Marnewick; Oluwafemi O Oguntibeju; Lester M Davids
Journal:  Antioxidants (Basel)       Date:  2022-08-22
  4 in total

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