The protective effects of red wine and green tea on lipid peroxidationin long chain marine polyunsaturated fatty acids during high temperature cooking and long term frozen storage

Abstract

Cardiovascular disease is considered a metabolic disorder and is associated with the development of the metabolic syndrome.1 Cardiovascular disease is one of the leading causes of mortality within the Western World, accounting for 31 % of all deaths2 and approximately 200,000 deaths in the United Kingdom. The cost of treating cardiovascular disease in the United Kingdom is estimated to be £30 billion to the NHS each year.3,4 Diet has been implicated to play a larger role in the development of metabolic syndrome and is therefore subsequently implicated as a causative factor in cardiovascular aetiology.5,6 Research has shown that dietary lipids may play an important role in the development of cardiovascular disease.7−9 In this regard, the Western diet has received attention because of the high quantities of modified lipids it contains.10 Such lipids may considered metabolic poisons because they can detrimentally alter metabolic homeostasis and may increase the risk of cardiovascular.11−13 One source of modified lipids in the diet are oxidised derivatives of natural fatty acids which become chemically altered as a result of exposure to heat and light. Polyunsaturated fatty acids (PUFAs) are particularly sensitive to chemical alterations, the products of which can include