Antigenotoxic Properties of Different Plant Oils and the Influence of Olfactory Bias
Abstract
In this study, antigenotoxic effects and developmental toxicity of frankincense and blue anemone oils were aimed to be analysed and the olfactory bias was aimed to be checked to see the possibility of an interaction between the olfactory perception and antigenotoxicity of the plant oils. The somatic mutation and recombination test was used to analyze genotoxicity, developmental process of Drosophila melanogaster was screened and the feeding assay was used to perform an olfactory bias test. Genotoxicity test results showed that none of the oils affected the spot frequencies compared to negative control and they caused 73.3 - 100 % inhibitions after the cotreatment with H2O2. None of them caused any significant difference in puparation and eclosion. The frankincense and blue anemone oils were also found antigenotoxic in this study and these effects were independent from the olfactory perception because the rates of feeding were similar to the one observed with negative control.
Keywords
Plant oils, Somatic mutation and recombination test, Drosophila melanogaster, Olfactory perception
References
- [1] Zhou Y., Zhao W., Lai Y., Zhang B., Zhang D., Edible Plant Oil: Global Status, Health Issues, and Perspectives, Front Plant Sci., 11(1) (2020) 1315-1315.
- [2] Sumara A., Stachniuk A., Montowska M., Kotecka-Majchrzak K., Grywalska E., Mitura P., Saftić Martinović L., Kraljević Pavelić S. and Fornal E., Comprehensive Review of Seven Plant Seed Oils: Chemical Composition, Nutritional Properties, and Biomedical Functions, Food Reviews International, (2022) 1-21.
- [3] Zhang W., Wang T., Zheng Z., Quirino R. L., Xie F., Li Y. and Zhang C., Plant oil-based non-isocyanate waterborne poly(hydroxyl urethane)s, Chemical Engineering Journal, 452 (2023).
- [4] Yang J., Liu Y., Zhao L., Chen Y., Sun Z., Zhang Y., Versatility of plant oil as sustainable source for advanced functional materials design, Materials Today Sustainability, 22 (2023).
- [5] Mikołajczak N., Tańska M., Ogrodowska D., Phenolic compounds in plant oils: A review of composition, analytical methods, and effect on oxidative stability, Trends in Food Science & Technology, 113 (2021) 110-138.
- [6] Wu F., Mao L., Zhuang P., Chen X., Jiao J. and Zhang Y., Plant-sourced cooking oil consumption is associated with lower total mortality in a longitudinal nationwide cohort study, Clin. Nutr., 39(12) (2020) 3703-3710.
- [7] Lin L., Allemekinders H., Dansby A., Campbell L., Durance-Tod S., Berger A., Jones P. J., Evidence of health benefits of canola oil, Nutr. Rev., 71 (6) (2013) 370-385.
- [8] Schwingshackl L., Lampousi A. M., Portillo M. P., Romaguera D., Hoffmann G., Boeing H., Olive oil in the prevention and management of type 2 diabetes mellitus: a systematic review and meta-analysis of cohort studies and intervention trials, Nutr. Diabetes, 7 (4) (2017) e262.
- [9] Comba A., Maestri D. M., Berra M. A., Garcia C. P., Das U. N., Eynard A. R., Pasqualini M. E., Effect of omega-3 and omega-9 fatty acid rich oils on lipoxygenases and cyclooxygenases enzymes and on the growth of a mammary adenocarcinoma model, Lipids Health Dis., 9 (2010) 112.
- [10] Sankar D., Rao M. R., Sambandam G., Pugalendi K. V., Effect of sesame oil on diuretics or Beta-blockers in the modulation of blood pressure, anthropometry, lipid profile, and redox status, Yale J. Biol. Med., 79 (1) (2006) 19-26.