Background: It is unknown whether diets with a high dietary total antioxidant capacity (TAC) can modify oxidative stress, low-grade inflammation, or liver dysfunction, all of which are risk factors for type 2 diabetes and cardiovascular disease. Objective:Westudied the effect of high- and low-TAC (HT and LT, respectively) diets on markers of antioxidant status, systemic inflammation, and liver dysfunction. Design: In a crossover intervention, 33 healthy adults (19 men, 14 women) received the HT and LT diets for 2 wk each. Dietary habits were checked with a 3-d food record during both diet periods and the washout period. Results: Fruit and vegetable, macronutrient, dietary fiber, and alcohol intakes did not differ significantly between the 2 diets, whereas dietary TAC, -tocopherol, and ascorbic acid were significantly (P < 0.001) higher during the HT diet. Plasma  -tocopherol rose during the HT and decreased during the LT diet (P < 0.02 for difference) without changes in markers of oxidative stress except plasma malondialdehyde, which decreased unexpectedly during the LT diet (P < 0.05). Plasma high-sensitivity C-reactive protein, alanine aminotransferase, gamma-glutamyltranspeptidase, and alkaline phosphatase concentrations decreased during the HT compared with the LT diet (mean ± SEM for pre-post changes: -0.72 ± 0.37 compared with 1.05 ± 0.60 mg/L, P < 0.01; -1.73 ± 1.02 compared with 2.33 ± 2.58 U/L, P < 0.01; -2.12 ± 1.45 compared with 5.15 ± 2.98 U/L, P < 0.05; and 1.36 ± 1.34 compared with 5.06 ± 2.00 U/L, P < 0.01, respectively). Conclusion: Selecting foods according to their TAC markedly affects antioxidant intake and modulates hepatic contribution to systemic inflammation without affecting traditional markers of antioxidant status.

Food selection based on total antioxidant capacity can modify antioxidant intake, systemic inflammation, and liver function without altering markers of oxidative stress / Valtueña, S; Pellegrini, Nicoletta; Franzini, Laura; Bianchi, Ma; Ardigò, D; DEL RIO, Daniele; Piatti, P; Scazzina, Francesca; Zavaroni, Ivana; Brighenti, Furio. - In: THE AMERICAN JOURNAL OF CLINICAL NUTRITION. - ISSN 0002-9165. - 87(5):(2008), pp. 1290-1297.

Food selection based on total antioxidant capacity can modify antioxidant intake, systemic inflammation, and liver function without altering markers of oxidative stress.

PELLEGRINI, Nicoletta;FRANZINI, Laura;DEL RIO, Daniele;SCAZZINA, Francesca;ZAVARONI, Ivana;BRIGHENTI, Furio
2008-01-01

Abstract

Background: It is unknown whether diets with a high dietary total antioxidant capacity (TAC) can modify oxidative stress, low-grade inflammation, or liver dysfunction, all of which are risk factors for type 2 diabetes and cardiovascular disease. Objective:Westudied the effect of high- and low-TAC (HT and LT, respectively) diets on markers of antioxidant status, systemic inflammation, and liver dysfunction. Design: In a crossover intervention, 33 healthy adults (19 men, 14 women) received the HT and LT diets for 2 wk each. Dietary habits were checked with a 3-d food record during both diet periods and the washout period. Results: Fruit and vegetable, macronutrient, dietary fiber, and alcohol intakes did not differ significantly between the 2 diets, whereas dietary TAC, -tocopherol, and ascorbic acid were significantly (P < 0.001) higher during the HT diet. Plasma  -tocopherol rose during the HT and decreased during the LT diet (P < 0.02 for difference) without changes in markers of oxidative stress except plasma malondialdehyde, which decreased unexpectedly during the LT diet (P < 0.05). Plasma high-sensitivity C-reactive protein, alanine aminotransferase, gamma-glutamyltranspeptidase, and alkaline phosphatase concentrations decreased during the HT compared with the LT diet (mean ± SEM for pre-post changes: -0.72 ± 0.37 compared with 1.05 ± 0.60 mg/L, P < 0.01; -1.73 ± 1.02 compared with 2.33 ± 2.58 U/L, P < 0.01; -2.12 ± 1.45 compared with 5.15 ± 2.98 U/L, P < 0.05; and 1.36 ± 1.34 compared with 5.06 ± 2.00 U/L, P < 0.01, respectively). Conclusion: Selecting foods according to their TAC markedly affects antioxidant intake and modulates hepatic contribution to systemic inflammation without affecting traditional markers of antioxidant status.
Food selection based on total antioxidant capacity can modify antioxidant intake, systemic inflammation, and liver function without altering markers of oxidative stress / Valtueña, S; Pellegrini, Nicoletta; Franzini, Laura; Bianchi, Ma; Ardigò, D; DEL RIO, Daniele; Piatti, P; Scazzina, Francesca; Zavaroni, Ivana; Brighenti, Furio. - In: THE AMERICAN JOURNAL OF CLINICAL NUTRITION. - ISSN 0002-9165. - 87(5):(2008), pp. 1290-1297.
File in questo prodotto:
File Dimensione Formato  
abstract Valtuena et al AJCN 2008.pdf

non disponibili

Tipologia: Abstract
Licenza: Creative commons
Dimensione 6.94 kB
Formato Adobe PDF
6.94 kB Adobe PDF   Visualizza/Apri   Richiedi una copia
2008 artTACintervento1 (ajcn).pdf

non disponibili

Tipologia: Documento in Post-print
Licenza: NON PUBBLICO - Accesso privato/ristretto
Dimensione 139.08 kB
Formato Adobe PDF
139.08 kB Adobe PDF   Visualizza/Apri   Richiedi una copia

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11381/1874834
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 125
  • ???jsp.display-item.citation.isi??? 117
social impact