Antioxidative effects of olive polyphenols compared to vitamin E in piglets fed a diet rich in N-3 PUFALeskovec, Jakob (Avtor) Rezar, Vida (Avtor) Nemec Svete, Alenka (Avtor) Salobir, Janez (Avtor) Levart, Alenka (Avtor) hydroxytyrosollinseed oilolive polyphenolsoxidative stresspigletsvitamin EThe aim of the current study was to assess the antioxidative effects of the dietary supplementation of olive leaf extract (OLE) in different concentrations compared to those of vitamin E in piglets under conditions of dietary n-3 PUFA-induced oxidative stress. Forty-eight castrated male piglets (10.6 ± 0.99 kg) were fed the following experimental diets: Cont− (low-fat diet, no supplement), Cont+ (high linseed oil diet, no supplement), Vit-E (as Cont+, 105 IU vitamin E/day), OLE-1 (as Cont+, 3.84 mg hydroxytyrosol equivalents (HEQs)/day), OLE-2 (as Cont+, 38.4 mg HEQ/day), and OLE-3 (as Cont+, 96 mg HEQ/day). After 21 days of feeding, the experimental diets, blood and urine samples were collected to assess the extent of the oxidative stress. Results indicated that diet OLE-1 lowered the activity of gamma-glutamyl transferase, protected DNA (measured as DNA tail %) and altered urinary 8-hydroxy-2’-deoxyguanosine (8-OHdG). Dietary vitamin E lowered the levels of urinary F$_2$-isoprostanes, as well as of plasma malondialdehyde and γ-tocopherol, but raised the plasmatic α-tocopherol and altered the level of urinary 8-OHdG. In conclusion, only minor positive effects of dietary OLE on the oxidative stress parameters were observed. Additionally, OLE did not show concentration dependence.20192021-09-13 14:22:25Članek v reviji130315UDK: 636.4.084/.087ISSN pri članku: 2076-2615DOI: 10.3390/ani9040161COBISS_ID: 4204936sl