Effect of a walnut meal on postprandial oxidative stress and antioxidants in healthy individuals
Haddad EH, Gaban-Chong N, Oda K, Sabaté J
Nutrition journal · 46 citas
Etiquetas de revisión
Alimentación controladaFinanciado por la industriaSolo mecanismosDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Solo mecanismos
- Consumo medido con
- Comida provista por los investigadores
Quién lo pagó
- Financiación
- Financiado por la industria
- Universidad u hospital
- Loma Linda University
Según 1 financiador declarado y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2014-01-10 · Nutr J · vol. 13 · número 1 · pág. 4
- Editorial
- BioMed Central
- Citado
- 79 citas · más que el 96% de estudios similares · 5.4× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 63 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Nuts composition and effects · Antioxidant Activity and Oxidative Stress · Phytochemicals and Antioxidant Activities
- Palabras clave
- Oxygen radical absorbance capacity, Postprandial, Ferric reducing ability of plasma, Food science, Antioxidant, Meal, Oxidative stress, Juglans, Crossover study, Uric acid, Trolox, Chemistry, Medicine, Biochemistry, Antioxidant capacity, Internal medicine
- MeSH
- humans, juglans, nuts, coumarins, lipids, alpha-tocopherol, gamma-tocopherol, antioxidants, cross-over studies, oxidative stress, postprandial period, adult, female, male
4 autores
- Ella Hasso Haddad🇺🇸 · autor de correspondenciaLoma Linda University
- Natasha Gaban‐Chong🇺🇸Loma Linda University Medical Center; Loma Linda University
- Keiji Oda🇺🇸Loma Linda University
- Joan Sabaté🇺🇸Loma Linda University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
In vitro studies rank walnuts (Juglans regia) among the plant foods high in antioxidant capacity, but whether the active constituents of walnuts are bioavailable to humans remains to be determined. The intention of this study was to examine the acute effects of consuming walnuts compared to refined fat on meal induced oxidative stress. At issue is whether the ellagitannins and tocopherols in walnuts are bioavailable and provide postprandial antioxidant protection.
Methods
A randomized, crossover, and controlled-feeding study was conducted to evaluate a walnut test meal compared to one composed of refined ingredients on postprandial serum antioxidants and biomarkers of oxidative status in healthy adults (n = 16) with at least 1 week between testing sessions. Following consumption of a low phenolic diet for one day and an overnight fast, blood was sampled prior to the test meals and at intervals up to 24 hours post ingestion and analyzed for total phenols, malondiadehyde (MDA), oxidized LDL, ferric reducing antioxidant power (FRAP), hydrophilic and lipophilic oxygen radical absorbance capacity (ORAC), uric acid, catechins and urinary excretion of phenylacetate metabolites and of urolithin A.
Results
Mixed linear models demonstrated a diet effect (P < 0.001) for plasma γ-tocopherol but not for α-tocopherol with the walnut meal. Following the walnut test meal, the incremental 5 hour area under the curve (AUC(0-5h)) was reduced 7.4% for MDA, increased 7.5% for hydrophilic and 8.5% for lipophilic ORAC and comparable for total phenols, FRAP and uric acid. Oxidized LDL was reduced at 2 hours after the walnut meal. Plasma concentrations of gallocatechin gallate (GCG), epicatechin gallate (ECG) and epicallocatechin gallate (EGCG) increased significantly at 1 hour after the walnut test meal. Quantities of urolithin-A excreted in the urine were significantly higher following the walnut meal.
Conclusions
Compared to the refined control meal, the walnut meal acutely increased postprandial γ-tocopherol and catechins and attenuated some measures of oxidative stress.
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