ANTIOXIDANT AND ANTICARCINOGEIC PROPERTIES OF RAW OLIVE OIL, AS WELL AS THOSE PURIFIED AND HEAT AND LIGHTED TREATED BY AMES TEST

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SHAMS A.; MEHRABIAN S.; AMIRMOZAPHAR N.

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Journal: JOURNAL OF ANIMAL PHYSIOLOGY AND DEVELOPMENT (QUARTERLY JOURNAL OF BIOLOGICAL SCIENCES) Year:2010 | Volume:3 | Issue:3 (10) Page(s): 9-18

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Title

ANTIOXIDANT AND ANTICARCINOGEIC PROPERTIES OF RAW OLIVE OIL, AS WELL AS THOSE PURIFIED AND HEAT AND LIGHTED TREATED BY AMES TEST

Author(s)

SHAMS A. | MEHRABIAN S. | AMIRMOZAPHAR N. | Issue Writer Certificate

Keywords

OLIVE OILQ2

SALMONELLA TYPHIMURIUM TA100Q3

ANTIMUTAGENICITY EFFECTQ3

ANTICANCER EFFECTQ3

Abstract

It has been reported that some chemical components of fruit and vegetables provide protection against a series of degenerative diseases in humans, such as cancer, cardiovascular diseases, cataracts and brain dysfunction. The identification of antimutagenic compounds and the evaluation of their mode of action are extremely important for human health. For instance, polyphenols are a large and diverse class of natural compounds found in fruit and known for their beneficial antioxidant, antimutagenic, anticarcinogenic and anti-inflammatory properties. OLIVE OIL, the main source of fat in the diet, is a functional food which besides having a high level of monounsaturated fatty acid contains several minor components with biological properties. For some OLIVE OIL minor components, such as the antioxidant phenolic compounds can prevent destructive role of free radicals and their resulted mutation on the cellular structure. The main goal of this research was to investigate the antioxidant and ANTICANCER EFFECTs of OLIVE OIL. In this study 17 OLIVE OIL samples were obtained from 16 different Iranian traditional factories and 1 was an Spanish inport. The determination test of anti mutagenic potential was based on proposed method of professor Ames et al. using mutant strain of SALMONELLA TYPHIMURIUM TA100 and a well-known carcinogenic material (Sodium Azid). Also by adding microsome of rat liver (S9) the ANTICANCER EFFECT of extracts was proved. In each test, a positive and a negative control containing sodium azid and distilled water, respectively were studied. Each test was simultaneously done for three times and the percentage of inhibition was determined according to (1-T/M)×100.The inhibitory percentage in its highest level in dark was equal to 63.64% and in light was equal to 60.70% and in both light and heat was equal to 46.36%. Results of this research show that the OLIVE OIL antioxidant and anticancer properties decrease by light and heat.

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APA: Copy

SHAMS, A., MEHRABIAN, S., & AMIRMOZAPHAR, N.. (2010). ANTIOXIDANT AND ANTICARCINOGEIC PROPERTIES OF RAW OLIVE OIL, AS WELL AS THOSE PURIFIED AND HEAT AND LIGHTED TREATED BY AMES TEST. JOURNAL OF ANIMAL PHYSIOLOGY AND DEVELOPMENT (QUARTERLY JOURNAL OF BIOLOGICAL SCIENCES), 3(3 (10)), 9-18. SID. https://sid.ir/paper/191788/en

Vancouver: Copy

SHAMS A., MEHRABIAN S., AMIRMOZAPHAR N.. ANTIOXIDANT AND ANTICARCINOGEIC PROPERTIES OF RAW OLIVE OIL, AS WELL AS THOSE PURIFIED AND HEAT AND LIGHTED TREATED BY AMES TEST. JOURNAL OF ANIMAL PHYSIOLOGY AND DEVELOPMENT (QUARTERLY JOURNAL OF BIOLOGICAL SCIENCES)[Internet]. 2010;3(3 (10)):9-18. Available from: https://sid.ir/paper/191788/en

IEEE: Copy

A. SHAMS, S. MEHRABIAN, and N. AMIRMOZAPHAR, “ANTIOXIDANT AND ANTICARCINOGEIC PROPERTIES OF RAW OLIVE OIL, AS WELL AS THOSE PURIFIED AND HEAT AND LIGHTED TREATED BY AMES TEST,” JOURNAL OF ANIMAL PHYSIOLOGY AND DEVELOPMENT (QUARTERLY JOURNAL OF BIOLOGICAL SCIENCES), vol. 3, no. 3 (10), pp. 9–18, 2010, [Online]. Available: https://sid.ir/paper/191788/en

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