Consumption of Corn or Olive Oil Have Protective Effects Due to Production of Pro-inflammatory Cytokines; Immunological Responses to Dietary Oil
Abstract
Consumption of unsaturated fatty acids could affect the immune response to oxidative or bacterial challenge. To evaluate the protective effect of dietary oils on immune system, female rats were fed for 6 weeks either with 25 or 210 mg/kg of corn or olive oils, followed by acute lipopolysaccharide (100 and 200 μg/kg) challenge. The cytokines (IL-4, IL-10 and IFN-γ) productions were evaluated and the values were compared with the corresponding results obtained for the untreated rats. Following low dose of LPS challenge, production of IL-4 and IL-10 were higher among the animals consumed oils (p<0.05) while production of IFN-γ was lower following septic shock (p<0.05). These observations may suggest consumption of corn or olive oil could have protective effects by production of pro-inflammatory cytokines. Furthermore, use of unsaturated fatty acids presented in these oils might be useful therapies in acute or chronic inflammatory diseases.
Keywords:
Atherogenic compounds, bacterial sepsis, cardio vascular disease (CVD), corn oil, fatty acids, fatty component, health benefits, high saturated fatty acids, immune system, olive oil, pathogen-derived moleculesArticle Metrics
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