Hostname: page-component-78c5997874-mlc7c Total loading time: 0 Render date: 2024-11-07T13:31:47.640Z Has data issue: false hasContentIssue false
  • English
  • Français

Changes in plasma antioxidant status following consumption of diets high or low in fruit and vegetables or following dietary supplementation with an antioxidant mixture

Published online by Cambridge University Press:  09 March 2007

Ian R. Record ,
Ivor E. Dreosti  and
Jennifer K. McInerney
Ian R. Record*
Affiliation:
CSIRO Health Sciences and Nutrition, PO Box 10041, Adelaide BC, South Australia 5000, Australia
Ivor E. Dreosti
Affiliation:
CSIRO Health Sciences and Nutrition, PO Box 10041, Adelaide BC, South Australia 5000, Australia
Jennifer K. McInerney
Affiliation:
CSIRO Health Sciences and Nutrition, PO Box 10041, Adelaide BC, South Australia 5000, Australia
*
*Corresponding author:Dr Ian R. Record, fax +61 08 8303 8899, email [email protected]
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

The aim of the present study was to examine the effect of consumption of a high-fruit and vegetable diet, or a spray-dried extract of selected fruits and vegetables of high antioxidant content, on indices of antioxidant status of individuals consuming a background diet with minimal antioxidant intake. Plasma antioxidant concentrations were determined in twenty-five men following a 2-week depletion period during which they consumed self-selected low-antioxidant diets (less than three servings of fruit and vegetables with no tea, coffee, red wine or fruit juice). Following this period the volunteers consumed either a self-selected diet containing five to seven servings of fruit and vegetables/d, or 30 g of a spray-dried supplement designed to provide the equivalent antioxidant activity of five to seven servings of fruit and vegetables for 2 weeks in a crossover trial. Following consumption of a high-antioxidant diet for 2 weeks, plasma concentrations of ascorbic acid, α- and β-carotene and lutein+zeaxanthin were all significantly increased (P<0.05) over the depletion period. However, concentrations of lycopene, retinol and tocopherol were not affected. Consumption of the supplement also raised the concentrations of these same antioxidants in plasma. Despite the increases in the concentrations of measured antioxidant nutrients, the 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid-equivalent antioxidant capacity of plasma, as estimated by inhibition of metmyoglobin activity, was not significantly affected by any of the dietary treatments.

Keywords

AntioxidantsPlasmaDietary supplement
Type
Research Article
Information
British Journal of Nutrition , Volume 85 , Issue 4 , April 2001 , pp. 459 - 464
Copyright
Copyright © The Nutrition Society 2001

References

Ames, BN (1998) Micronutrients prevent cancer and delay aging. Toxicology Letters 102–103, 5–18.CrossRefGoogle ScholarPubMed
Ascherio, A, Rimm, EB, Giovanucci, EL, Colditz, GA, Rosner, B, Willett, WC, Sacks, F & Stampfer, MJ (1992) A prospective study of nutritional factors and hypertension among US men. Circulation 86, 1475–1484.CrossRefGoogle ScholarPubMed
Baghurst, KI, Hertzler, AA, Record, SJ & Spurr, C (1992) The development of a simple dietary assessment and educational tool for use by individuals and nutrition educators. Journal of Nutrition Education 24, 165–172.CrossRefGoogle Scholar
Benzie, IFF & Strain, JJ (1996) The ferric reducing ability of plasma (FRAP) as a measure of ‘antioxidant power’: the FRAP assay. Analytical Biochemistry 239, 70–76.CrossRefGoogle ScholarPubMed
Benzie, IFF, Szeto, YT, Strain, JJ & Tomlinson, B (1999) Consumption of green tea causes rapid increase in plasma antioxidant power in humans. Nutrition and Cancer 34, 83–87.CrossRefGoogle ScholarPubMed
Cao, G & Prior, RL (1998) Comparison of different analytical methods for assessing total antioxidant capacity of human serum. Clinical Chemistry 44, 1309–1315.CrossRefGoogle ScholarPubMed
Cao, G, Russell, RM, Lischner, N & Prior, RL (1998) Serum antioxidant capacity is increased by consumption of strawberries, spinach, red wine or vitamin C in elderly women. Journal of Nutrition 128, 2383–2390.CrossRefGoogle ScholarPubMed
Cao, G, Verdon, CP, Wu, AHB, Wang, H & Prior, RL (1995) Automated oxygen radical absorbance capacity assay using the COBAS FARA II. Clinical Chemistry 41, 1738–1744.CrossRefGoogle ScholarPubMed
Castenmiller, JJM, Lauridsen, ST, Dragsted, LO, van het Hof, KH, Linssen, JPH & West, CE (1999) β-Carotene does not change markers of enzymatic and nonenzymatic antioxidant activity in human blood. Journal of Nutrition 129, 2162–2169.CrossRefGoogle ScholarPubMed
Day, A & Stansbie, D (1995) Cardioprotective effect of red wine may be moderated by urate. Clinical Chemistry 41, 1319–1320.CrossRefGoogle Scholar
Durak, I, Köseoglu, MH, Kaçmaz, M, Büyükkoçak, S, çimen, MYB & öztürk, HS (1999) Black grape enhances plasma antioxidant potential. Nutrition Research 19, 973–977.CrossRefGoogle Scholar
Gillman, MW, Cupples, LA, Gagnon, D, Posner, BM, Ellison, RC, Castelli, WP & Wolf, PA (1995) Protective effects of fruits and vegetables on stroke in men. Journal of the American Medical Association 273, 1113–1117.CrossRefGoogle ScholarPubMed
Holland, B, Welch, AA, Unwin, ID, Buss, DH, Paul, AA & Southgate, DA (1995) McCance and Widdowson's The Composition of Foods, 5th ed. p. 11. London: Royal Society of Chemistry and Ministry of Agriculture, Fisheries and Food.Google Scholar
Khachik, F, Beecher, GR & Goli, MB (1992) Separation and identification of carotenoids and their oxidation products in the extracts of human plasma. Analytical Chemistry 64, 2111–2122.CrossRefGoogle ScholarPubMed
Lampe, JW (1999) Health effects of vegetables and fruit: assessing mechanisms of action in human experimental studies. American Journal of Clinical Nutrition 70, 475S–490S.CrossRefGoogle ScholarPubMed
Leske, MC, Chylack, LT, He, Q, Wu, SY, Schoenfeld, E, Friend, J & Wolfe, J (1998) Antioxidant vitamins and nuclear opacities: the longitudinal study of cataract. Ophthalmology 105, 831–836.CrossRefGoogle ScholarPubMed
Maxwell, S, Cruickshank, A & Thorpe, G (1994) Red wine and antioxidant activity in serum. Lancet 344, 193–194.CrossRefGoogle ScholarPubMed
Miller, NJ, Rice-Evans, CA, Davies, MJ, Gopinathan, V & Milner, A (1993) A novel method for measuring antioxidant capacity and its application to monitoring the antioxidant status in premature neonates. Clinical Science 84, 407–412.CrossRefGoogle ScholarPubMed
Nagy, E & Degrell, I (1989) Determination of ascorbic acid and dehydroascorbic acid in plasma and cerebrospinal fluid by liquid chromatography with electrochemical detection. Journal of Chromatography 497, 276–281.CrossRefGoogle ScholarPubMed
Nakagawa, K, Ninomiya, M, Okubo, T, Aoi, N, Juneja, LR, Kim, M, Yamanaka, K & Miyazawa, T (1999) Tea catechin supplementation increases antioxidant capacity and prevents phospholipid hydroperoxidation in plasma of humans. Journal of Agricultural and Food Chemistry 47, 3967–3973.CrossRefGoogle ScholarPubMed
National Health and Medical Research Council (1991) Recommended Dietary Intakes for Use in Australia. Canberra: Australian Government Publishing Service.Google Scholar
Record, IR, McInerney, JK & Record, SJ (1998) Antioxidants and polyphenols in Australian foods. Proceedings of the Nutrition Society of Australia 22, 282.Google Scholar
Rimm, EB, Ascherio, A, Giovanucci, E, Spiegelman, D, Stampfer, MJ & Stalenhoef, AH (1996) Vegetable, fruit and cereal fibre intake and risk of coronary heart disease among men. Journal of the American Medical Association 275, 447–451.CrossRefGoogle ScholarPubMed
Rock, CL, Swendseid, ME, Jacob, RA & McKee, RW (1992) Plasma carotenoid levels in human subjects fed a low carotenoid diet. Journal of Nutrition 122, 96–100.CrossRefGoogle ScholarPubMed
Samman, S, Brown, AJ, Beltran, C & Singh, S (1997) The effect of ascorbic acid on plasma lipids and oxidisability of LDL in male smokers. European Journal of Clinical Nutrition 51, 472–477.CrossRefGoogle ScholarPubMed
Seddon, JM, Ajani, UA, Sperduto, RD, Hiller, R, Blair, N, Burton, TC, Farber, MD, Gragoudas, ES, Haller, J, Miller, DT, Yannuzzi, LA & Willett, W (1994) Dietary carotenoids, vitamins A, C, and E, and advanced age-related macular degeneration. Eye Disease Case–Control Study Group. Journal of the American Medical Association 272, 1413–1420.CrossRefGoogle Scholar
Serafini, M, Ghiselli, A & Ferro-Luzzi, A (1996) In vivo antioxidant effect of green and black tea in man. European Journal of Clinical Nutrition 50, 28–32.Google ScholarPubMed
Steinmetz, KA & Potter, JD (1996) Vegetables, fruit, and cancer prevention: a review. Journal of the American Dietetic Association 96, 1027–1039.CrossRefGoogle ScholarPubMed
Whitehead, TP, Robinson, D, Allaway, S, Syms, J & Hale, A (1995) Effect of red wine ingestion on the antioxidant capacity of serum. Clinical Chemistry 41, 32–35.CrossRefGoogle ScholarPubMed
Yang, CS & Lee, M-J (1987) Methodology of plasma retinol, tocopherol, and carotenoid assays in cancer prevention studies. Journal of Nutrition, Growth and Cancer 4, 19–27.Google Scholar
Young, JF, Nielsen, SE, Haraldsdóttir, J, Daneshvar, B, Lauridsen, ST, Knuthsen, P, Crozier, A, Sandström, B & Dragsted, LO (1999) Effect of fruit juice intake on urinary quercetin excretion and biomarkers of antioxidative status. American Journal of Clinical Nutrition 69, 87–94.CrossRefGoogle ScholarPubMed