Mediterranean diet and non enzymatic antioxidant capacity in the PREDIMED study: Evidence for a mechanism of antioxidant tuning
| Autor: | Mauro Serafini, M. I. Covas, Miquel Fiol, Rosa M. Lamuela-Raventós, Fernando Arós, Miguel Ángel Martínez-González, Ramon Estruch, José Lapetra, Cristina Andres-Lacueva, Jordi Salas-Salvadó, Raul Zamora-Ros |
|---|---|
| Rok vydání: | 2013 |
| Předmět: |
Male
Antioxidant Mediterranean diet Endocrinology Diabetes and Metabolism medicine.medical_treatment Total antioxidant capacity Medicine (miscellaneous) Non enzymatic antioxidant capacity Diet Mediterranean medicine.disease_cause Antioxidants law.invention Randomized controlled trial Non enzymatic Risk Factors law Dietary modulation medicine Humans Nuts Plant Oils Food science Diet Fat-Restricted Olive Oil Aged Aged 80 and over Nutrition and Dietetics business.industry PREDIME Middle Aged Predimed Antioxidant capacity Oxidative stress Quartile Biochemistry Cardiovascular Diseases Female Cardiology and Cardiovascular Medicine business |
| Zdroj: | Nutrition, Metabolism and Cardiovascular Diseases. 23:1167-1174 |
| ISSN: | 0939-4753 |
| DOI: | 10.1016/j.numecd.2012.12.008 |
| Popis: | Background and aims The intake of antioxidant-rich foods may increase the blood levels of non enzymatic antioxidant capacity (NEAC). NEAC takes into account all antioxidants from food and synergistic effects between them. We examined the effect of a 1-year intervention with Mediterranean diet on plasma NEAC and assessed whether it was related to baseline NEAC levels. Methods and results Five hundred sixty-four participants at high cardiovascular risk were randomly selected from the PREDIMED (Prevencion con DIeta MEDiterranea) Study, a large 3-arm randomized clinical trial. Blood NEAC levels were measured at baseline and after 1-year of dietary intervention with 1) a Mediterranean diet supplemented with virgin olive oil (MED + VOO); 2) a Mediterranean diet supplemented with nuts (MED + nuts), or 3) a control low-fat diet. Plasma NEAC was analyzed using FRAP (ferric reducing antioxidant potential) and TRAP (total radical-trapping antioxidant parameter) assays. Plasma FRAP levels increased after 1-year of intervention with MED + VOO [72.0 μmol/L (95% CI, 34.2–109.9)] and MED + nuts [48.9 μmol/L (24.3–73.5)], but not after the control low-fat diet [13.9 μmol/L (−11.9 to 39.8)]. Participants in the lowest quartile of plasma FRAP at baseline significantly increased their levels after any intervention, while those in the highest quartile decreased. Similar results occurred with TRAP levels. Conclusions This study shows that a 1-year of MED diet intervention increases plasma TAC level in subjects at high risk for cardiovascular disease. Moreover, the effectiveness of dietary supplementation with antioxidants may be related to baseline levels of plasma NEAC. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect