Lipid oxidation and its inhibition by apple polyphenols in static and dynamic in vitro digestion systems

Atherosclerosis is frequently associated with ischemic pathologies and one of the main risk factors is the Western diet. This diet is rich in ω-6 polyunsaturated fatty acids (ω-6 PUFA) which are sensitive to oxidation and lead to the formation of genotoxic and cytotoxic aldehydes. Indeed, the modification of low density lipoproteins by coupling with 4-hydroxy-2-nonenal (4-HNE), a specific lipid oxidation product of ω-6 PUFA, is a key step in the development of atherosclerosis. By contrast, the consumption of either fruit and vegetables or flavonoids, the main class of dietary polyphenols (PP), is inversely associated with the development of coronary artery disease