| Autor: |
Amanda Cristine de Oliveira, Anna Paula Oliveira Gomes, Lorena Charife Rodrigues, Raisa da Silva Cunha, Thaís Martins Serra, Raquel Machado Schincaglia, Marina Alves Coelho Silva, Maria Aderuza Horst, Maurício Ariel Rostagno, Kelly Grace Magalhães, Luiz Carlos Cunha, Patrícia Borges Botelho |
| Jazyk: |
angličtina |
| Rok vydání: |
2022 |
| Předmět: |
|
| Zdroj: |
Applied Sciences, Vol 12, Iss 4, p 1973 (2022) |
| Druh dokumentu: |
article |
| ISSN: |
2076-3417 |
| DOI: |
10.3390/app12041973 |
| Popis: |
The beet, including the leaves and stalk (BLS), is a vegetable with great antioxidant potential. The aim of this study was to evaluate the differences in the nutritional composition and the concentration of total phenolics between the organic and conventional BLS and to verify whether the ingestion of an organic BLS juice containing different concentrations of polyphenols modulated some biomarkers of oxidative stress after the ingestion of a high-fat meal in individuals with dyslipidemia. A controlled, randomized, double-blind, crossover clinical trial with a washout period of 1 week was carried out. A 12-h fasting blood sample was collected. Afterward, the participants consumed a high-fat meal, followed by the ingestion of a placebo or one of the organic BLS juices containing either 32.0 or 77.5 mg/100 mL of polyphenols. Blood samples were obtained 30, 60, 120 and 180 min after the first blood collection. The composition analysis showed that organic BLS had a better nutritional composition than conventional ones. The high-fat meal induced postprandial hypertriglyceridemia after 120 min (p < 0.001) and increased the concentration of malondialdehyde after 30 min (p < 0.001). In addition, there was a significant increase in GPx in 30 min (p = 0.026). This increase was attenuated in the group that received the highest dose of polyphenols when compared with the placebo after 30 min (p = 0.045). Therefore, the organic BLS juice containing 77.5 mg of polyphenols was efficient at modulating one of the postprandial mechanisms of enzymatic antioxidant protection in individuals with dyslipidemia. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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