From this study:
- Oleic Acid from Olive Oil decreases meat lipid peroxidation, not Polyphenols
- Fish Oil dramatically increases meat lipid peroxidation
- Vitamin E increases peroxidation of meat lipids + Fish Oil
J Agric Food Chem. 2015 Jul 13.
Lipid Peroxidation in a Stomach Medium is Affected by Dietary Oils (Olive/Fish) and Antioxidants: The Mediterranean versus Western Diet.
Tirosh O, Shpaizer A, Kanner J.
Abstract
Red-meat is an integral part of the Western diet and high consumption is associated with an increased risk of chronic diseases. Using a system that simulated the human stomach, red-meat was interacted with different oils (olive/fish) and lipid peroxidation was determined by measuring accumulation of malondialdehyde (MDA) and lipid peroxides (ROOH). Olive oil decreased meat lipid peroxidation from 121.7±3.1µM to 48.2±1.3µM and from 327.1±9.5µM to 77.3±6.0µM as assessed by MDA and ROOH, respectively. The inhibitory effect of olive oil was attributed to oleic acid rather than its polyphenol content. In contrast, fish oils from tuna or an ω-3 supplement dramatically increased meat lipid peroxidation from 96.2±3.6µM to 514.2±6.7µM MDA. Vitamin E inhibited meat lipid peroxidation in the presence of olive oil but paradoxically increased peroxidation in the presence of fish oil. The inhibitory properties of oleic acid may play a key role in the health benefits of the Mediterranean diet.
PMID: 26165509
What's your take-away from this?