Antioxidant fortified margarine increases the antioxidant status
| Autor: | Sheila A. Wiseman, Lilian B. M. Tijburg, Jan A. Weststrate, K.H. van het Hof, H. de Boer |
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| Rok vydání: | 1998 |
| Předmět: |
Adult
Male medicine.medical_specialty Antioxidant Normal diet Adolescent medicine.medical_treatment Medicine (miscellaneous) Nutritional Status Antioxidants Lipid peroxidation Placebos chemistry.chemical_compound Internal medicine Blood plasma medicine Humans Food science Aged Nutrition and Dietetics Vitamin C business.industry Vitamin E Carotene Middle Aged Ascorbic acid Margarine Lipoproteins LDL Endocrinology chemistry Food Fortified Regression Analysis Female Lipid Peroxidation business |
| Zdroj: | European journal of clinical nutrition. 52(4) |
| ISSN: | 0954-3007 |
| Popis: | Objective: To assess the effect of supplementation with an antioxidant fortified margarine on the body's antioxidant status and on parameters of oxidative damage to lipids. Design: Single blind, placebo controlled trial, two treatment groups balanced for sex, age and Quetelet Index. Setting: Unilever Research Laboratorium, The Netherlands. Subjects: Thirty-one healthy adult volunteers accomplished the study. Volunteers were recruited among inhabitants of the surrounding area of the research laboratory. Interventions: Volunteers consumed during the four weeks either 15 g/d of an antioxidant fortified margarine (providing 121 mg vitamin C, 31 mg vitamin E, 2.7 mg α-carotene and 5.3 mg β-carotene) or an ordinary margarine. Fasting blood samples were taken before and at the end of the study. Results: Consumption of the antioxidant fortified margarine significantly increased the levels of the supplied antioxidants in plasma and LDL as compared to the changes found after consumption of the control margarine, with the largest increases found in LDL levels of α-carotene (15.5-fold increase, 95% CI: 8.4–27.8-fold) and β-carotene (4.3-fold increase, 95% CI: 2.2–7.9-fold). This increased antioxidant status in the antioxidant fortified margarine group resulted in a significantly increased total antioxidant activity of LDL and resistance of LDL to oxidation (lag time and rate of oxidation) as compared to baseline but not in comparison to the changes found in the control group. Conclusion: Consumption of moderate doses of vitamin E, vitamin C, α-carotene and β-carotene, supplied in a full-fat margarine and consumed as part of a normal diet, effectively increases the blood levels of these antioxidants. |
| Databáze: | OpenAIRE |
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