Acute effect of nut consumption on plasma total polyphenols, antioxidant capacity and lipid peroxidation
Nuts have been shown to have beneficial effects on human health due to the healthy fat content; however, the effect of antioxidants (i.e. polyphenols) in nuts have not been fully investigated. The present study aimed to assess the immediate effect of a polyphenol-rich meal (75% of energy from nuts:...
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| Published in | Journal of human nutrition and dietetics Vol. 22; no. 1; pp. 64 - 71 |
|---|---|
| Main Authors | , , , , |
| Format | Journal Article |
| Language | English |
| Published |
Oxford, UK
Oxford, UK : Blackwell Publishing Ltd
01.02.2009
Blackwell Publishing Ltd Blackwell |
| Subjects | |
| Online Access | Get full text |
| ISSN | 0952-3871 1365-277X 1365-277X |
| DOI | 10.1111/j.1365-277X.2008.00923.x |
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| Abstract | Nuts have been shown to have beneficial effects on human health due to the healthy fat content; however, the effect of antioxidants (i.e. polyphenols) in nuts have not been fully investigated. The present study aimed to assess the immediate effect of a polyphenol-rich meal (75% of energy from nuts: walnuts or almonds) and a polyphenol-free meal on plasma polyphenol content, antioxidant capacity and lipid peroxidation in healthy volunteers. Thirteen subjects participated in a randomized, crossover, intervention study. After an overnight fast, walnuts, almonds or a control meal in the form of smoothies were consumed by study subjects. Each subject participated on three occasions, 1 week apart, consuming one of the smoothies each time. Blood samples were obtained at fasting and then at intervals up to 3.5 h after consumption of the smoothies. There was a significant increase in plasma polyphenol concentration following both nut meals, with peak concentrations being achieved at 90 min, and with a walnut meal having a more sustained higher concentration than an almond meal. The plasma total antioxidant capacity reached its highest point at 150 min postconsumption of the nut meals, and was higher after the almond compared to walnut meal. A gradual significant (P < 0.05) reduction in the susceptibility of plasma to lipid peroxidation was observed 90 min after ingestion of the nut meals. No changes were observed following consumption of control meal. Consumption of both nuts increased plasma polyphenol concentrations, increased the total antioxidant capacity and reduced plasma lipid peroxidation. |
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| AbstractList | Nuts have been shown to have beneficial effects on human health due to the healthy fat content; however, the effect of antioxidants (i.e. polyphenols) in nuts have not been fully investigated. The present study aimed to assess the immediate effect of a polyphenol-rich meal (75% of energy from nuts: walnuts or almonds) and a polyphenol-free meal on plasma polyphenol content, antioxidant capacity and lipid peroxidation in healthy volunteers.BACKGROUNDNuts have been shown to have beneficial effects on human health due to the healthy fat content; however, the effect of antioxidants (i.e. polyphenols) in nuts have not been fully investigated. The present study aimed to assess the immediate effect of a polyphenol-rich meal (75% of energy from nuts: walnuts or almonds) and a polyphenol-free meal on plasma polyphenol content, antioxidant capacity and lipid peroxidation in healthy volunteers.Thirteen subjects participated in a randomized, crossover, intervention study. After an overnight fast, walnuts, almonds or a control meal in the form of smoothies were consumed by study subjects. Each subject participated on three occasions, 1 week apart, consuming one of the smoothies each time. Blood samples were obtained at fasting and then at intervals up to 3.5 h after consumption of the smoothies.METHODSThirteen subjects participated in a randomized, crossover, intervention study. After an overnight fast, walnuts, almonds or a control meal in the form of smoothies were consumed by study subjects. Each subject participated on three occasions, 1 week apart, consuming one of the smoothies each time. Blood samples were obtained at fasting and then at intervals up to 3.5 h after consumption of the smoothies.There was a significant increase in plasma polyphenol concentration following both nut meals, with peak concentrations being achieved at 90 min, and with a walnut meal having a more sustained higher concentration than an almond meal. The plasma total antioxidant capacity reached its highest point at 150 min postconsumption of the nut meals, and was higher after the almond compared to walnut meal. A gradual significant (P < 0.05) reduction in the susceptibility of plasma to lipid peroxidation was observed 90 min after ingestion of the nut meals. No changes were observed following consumption of control meal.RESULTSThere was a significant increase in plasma polyphenol concentration following both nut meals, with peak concentrations being achieved at 90 min, and with a walnut meal having a more sustained higher concentration than an almond meal. The plasma total antioxidant capacity reached its highest point at 150 min postconsumption of the nut meals, and was higher after the almond compared to walnut meal. A gradual significant (P < 0.05) reduction in the susceptibility of plasma to lipid peroxidation was observed 90 min after ingestion of the nut meals. No changes were observed following consumption of control meal.Consumption of both nuts increased plasma polyphenol concentrations, increased the total antioxidant capacity and reduced plasma lipid peroxidation.CONCLUSIONSConsumption of both nuts increased plasma polyphenol concentrations, increased the total antioxidant capacity and reduced plasma lipid peroxidation. Background: Nuts have been shown to have beneficial effects on human health due to the healthy fat content; however, the effect of antioxidants (i.e. polyphenols) in nuts have not been fully investigated. The present study aimed to assess the immediate effect of a polyphenol‐rich meal (75% of energy from nuts: walnuts or almonds) and a polyphenol‐free meal on plasma polyphenol content, antioxidant capacity and lipid peroxidation in healthy volunteers. Methods: Thirteen subjects participated in a randomized, crossover, intervention study. After an overnight fast, walnuts, almonds or a control meal in the form of smoothies were consumed by study subjects. Each subject participated on three occasions, 1 week apart, consuming one of the smoothies each time. Blood samples were obtained at fasting and then at intervals up to 3.5 h after consumption of the smoothies. Results: There was a significant increase in plasma polyphenol concentration following both nut meals, with peak concentrations being achieved at 90 min, and with a walnut meal having a more sustained higher concentration than an almond meal. The plasma total antioxidant capacity reached its highest point at 150 min postconsumption of the nut meals, and was higher after the almond compared to walnut meal. A gradual significant ( P < 0.05) reduction in the susceptibility of plasma to lipid peroxidation was observed 90 min after ingestion of the nut meals. No changes were observed following consumption of control meal. Conclusions: Consumption of both nuts increased plasma polyphenol concentrations, increased the total antioxidant capacity and reduced plasma lipid peroxidation. Nuts have been shown to have beneficial effects on human health due to the healthy fat content; however, the effect of antioxidants (i.e. polyphenols) in nuts have not been fully investigated. The present study aimed to assess the immediate effect of a polyphenol-rich meal (75% of energy from nuts: walnuts or almonds) and a polyphenol-free meal on plasma polyphenol content, antioxidant capacity and lipid peroxidation in healthy volunteers. Thirteen subjects participated in a randomized, crossover, intervention study. After an overnight fast, walnuts, almonds or a control meal in the form of smoothies were consumed by study subjects. Each subject participated on three occasions, 1 week apart, consuming one of the smoothies each time. Blood samples were obtained at fasting and then at intervals up to 3.5 h after consumption of the smoothies. There was a significant increase in plasma polyphenol concentration following both nut meals, with peak concentrations being achieved at 90 min, and with a walnut meal having a more sustained higher concentration than an almond meal. The plasma total antioxidant capacity reached its highest point at 150 min postconsumption of the nut meals, and was higher after the almond compared to walnut meal. A gradual significant (P < 0.05) reduction in the susceptibility of plasma to lipid peroxidation was observed 90 min after ingestion of the nut meals. No changes were observed following consumption of control meal. Consumption of both nuts increased plasma polyphenol concentrations, increased the total antioxidant capacity and reduced plasma lipid peroxidation. Background: Nuts have been shown to have beneficial effects on human health due to the healthy fat content; however, the effect of antioxidants (i.e. polyphenols) in nuts have not been fully investigated. The present study aimed to assess the immediate effect of a polyphenol‐rich meal (75% of energy from nuts: walnuts or almonds) and a polyphenol‐free meal on plasma polyphenol content, antioxidant capacity and lipid peroxidation in healthy volunteers. Methods: Thirteen subjects participated in a randomized, crossover, intervention study. After an overnight fast, walnuts, almonds or a control meal in the form of smoothies were consumed by study subjects. Each subject participated on three occasions, 1 week apart, consuming one of the smoothies each time. Blood samples were obtained at fasting and then at intervals up to 3.5 h after consumption of the smoothies. Results: There was a significant increase in plasma polyphenol concentration following both nut meals, with peak concentrations being achieved at 90 min, and with a walnut meal having a more sustained higher concentration than an almond meal. The plasma total antioxidant capacity reached its highest point at 150 min postconsumption of the nut meals, and was higher after the almond compared to walnut meal. A gradual significant (P < 0.05) reduction in the susceptibility of plasma to lipid peroxidation was observed 90 min after ingestion of the nut meals. No changes were observed following consumption of control meal. Conclusions: Consumption of both nuts increased plasma polyphenol concentrations, increased the total antioxidant capacity and reduced plasma lipid peroxidation. Nuts have been shown to have beneficial effects on human health due to the healthy fat content; however, the effect of antioxidants (i.e. polyphenols) in nuts have not been fully investigated. The present study aimed to assess the immediate effect of a polyphenol-rich meal (75% of energy from nuts: walnuts or almonds) and a polyphenol-free meal on plasma polyphenol content, antioxidant capacity and lipid peroxidation in healthy volunteers. Thirteen subjects participated in a randomized, crossover, intervention study. After an overnight fast, walnuts, almonds or a control meal in the form of smoothies were consumed by study subjects. Each subject participated on three occasions, 1 week apart, consuming one of the smoothies each time. Blood samples were obtained at fasting and then at intervals up to 3.5 h after consumption of the smoothies. There was a significant increase in plasma polyphenol concentration following both nut meals, with peak concentrations being achieved at 90 min, and with a walnut meal having a more sustained higher concentration than an almond meal. The plasma total antioxidant capacity reached its highest point at 150 min postconsumption of the nut meals, and was higher after the almond compared to walnut meal. A gradual significant (P < 0.05) reduction in the susceptibility of plasma to lipid peroxidation was observed 90 min after ingestion of the nut meals. No changes were observed following consumption of control meal. Consumption of both nuts increased plasma polyphenol concentrations, increased the total antioxidant capacity and reduced plasma lipid peroxidation. |
| Author | Rajaram, S. Banta, J. Torabian, S. Sabaté, J. Haddad, E. |
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| Keywords | Human polyphenols Nuts Acute Lipids almonds Antioxidant lipid peroxidation Blood plasma Polyphenol Almond Walnut Food intake antioxidant capacity walnuts Peroxidation |
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| References | Seeram, N.P., Henning, S.M., Niu, Y., Lee, R., Scheuller, H.S. & Heber, D. (2006) Catechin and caffeine content of green tea dietary supplements and correlation with antioxidant capacity. J. Agric. Food. Chem. 54, 1599-1603. Langley-Evans, S.C. (2000) Consumption of black tea elicits an increase in plasma antioxidant potential in humans. Int. J. Food Sci. Nutr. 51, 309-315. Kushi, L.H., Folsom, A.R., Prineas, R.J., Mink, P.J., Wu, Y. & Bostick, R.M. (1996) Dietary antioxidant vitamins and death from coronary heart disease in postmenopausal women. N. Engl. J. Med. 334, 1156-1162. Serafini, M., Ghiselli, A. & Ferro-Luzzi, A. (1996) In vivo antioxidant effect of green and black tea in man. Eur. J. Clin. Nutr. 50, 28-32. Yoshida, H., Ishikawa, T., Hosoai, H., Suzukawa, M., Ayaori, M., Hisada, T., Sawada, S., Yonemura, A., Higashi, K., Ito, T., Nakajima, K., Yamashita, T., Tomiyasu, K., Nishiwaki, M., Ohsuzu, F. & Nakamura, H. (1999) Inhibitory effect of tea flavonoids on the ability of cells to oxidize low density lipoprotein. Biochem. Pharmacol. 58, 1695-1703. Henning, S.M., Niu, Y., Liu, Y., Lee, N.H., Hara, Y., Thames, G.D., Minutti, R.R., Carpenter, C.L., Wang, H. & Heber, D. (2005) Bioavailability and antioxidant effect of epigallocatechin gallate administered in purified form versus as green tea extract in healthy individuals. J. Nutr. Biochem. 16, 610-616. Nigdikar, S.V., Williams, N.R., Griffin, B.A. & Howard, A.N. (1998) Consumption of red wine polyphenols reduces the susceptibility of low-density lipoproteins to oxidation in vivo. Am. J. Clin. Nutr. 68, 258-265. Rein, D., Lotito, S., Holt, R.R., Keen, C.L., Schmitz, H.H. & Fraga, C.G. (2000) Epicatechin in human plasma: in vivo determination and effect of chocolate consumption on plasma oxidation status. J. Nutr. 130(Suppl. 8S), 2109S-2114S. Anderson, K.J., Teuber, S.S., Gobeille, A., Cremin, P., Waterhouse, A.L. & Steinberg, F.M. (2001) Walnut polyphenolics inhibit in vitro human plasma and LDL oxidation. J. Nutr. 131, 2837-2842. Feldman, E.B. (2002) The scientific evidence for a beneficial health relationship between walnuts and coronary heart disease. J. Nutr. 132, 1062S-1101S. ERS/USDA Briefing Room, (2004) Fruit and Tree Nuts. Available at http://www.ers.usda.gov/Briefing/FruitandTreeNuts/Background.htm (accessed on 17 December 2008). Fuhrman, B., Volkova, N., Coleman, R. & Aviram, M. (2005) Grape powder polyphenols attenuate atherosclerosis development in apolipoprotein E deficient (E0) mice and reduce macrophage atherogenicity. J. Nutr. 135, 722-728. O'Byrne, D.J., Devaraj, S., Grundy, S.M. & Jialal, I. (2002) Comparison of the antioxidant effects of Concord grape juice flavonoids alpha-tocopherol on markers of oxidative stress in healthy adults. Am. J. Clin. Nutr. 76, 1367-1374. Senn, S. (1993) Cross-Over Trials in Clinical Research. New York: John Wiley & Sons, Inc. p. 218. Torel, J., Cillard, J. & Cillard, P. (1986) Antioxidant activity of flavonoids and reactivity with peroxyl radical. Phytochemistry 25, 383-387. Maguire, L.S., O'Sullivan, S.M., Galvin, K., O'Connor, T.P. & O'Brien, N.M. (2004) Fatty acid profile, tocopherol, squalene and phytosterol content of walnuts, almonds, peanuts, hazelnuts and the macadamia nut. Int. J. Food Sci. Nutr. 55, 171-178. Jambazian, P.R., Haddad, E., Rajaram, S., Tanzman, J. & Sabate, J. (2005) Almonds in the diet simultaneously improve plasma alpha-tocopherol concentrations and reduce plasma lipids. J. Am. Diet. Assoc. 105, 449-454. SAS (1999) SAS software, Version 8 of the SAS System for windows 1999. Cary, NC: SAS Institute Inc. Fraser, G.E., Sabaté, J., Beeson, W.L. & Strahan, T.M. (1992) A possible protective effect of nut consumption on risk of coronary artery disease: the Adventist Health Study. Arch. Intern. Med. 152, 1416-1424. Sabate, J. (1999) Nut consumption, vegetarian diets, ischemic heart disease risk, and all-cause mortality: evidence from epidemiologic studies. Am. J. Clin. Nutr. 70(Suppl. 3), 500S-503S. Levine, G.N., Keaney, J.F. Jr & Vita, J.A. (1995) Cholesterol reduction in cardiovascular disease. Clinical benefits and possible mechanisms. N. Engl. J. Med. 332, 512-521. Pearson, D.A., Tan, C.H., German, J.B., Davis, P.A. & Gershwin, M.E. (1999) Apple juice inhibits human low density lipoprotein oxidation. Life Sci. 64, 1913-1920. Serafini, M., Bugianesi, R., Maiani, G., Valtuena, S., De Santis, S. & Crozier, A. (2003) Plasma antioxidants from chocolate. Nature 424, 1013. Sabaté, J. & Fraser, G.E. (1994) Nuts: a new protective food against coronary heart disease. Curr. Opin. Lipidol. 5, 11-16. Spiller, G.A., Miller, A., Olivera, K., Reynolds, J., Miller, B., Morse, S.J., Dewell, A. & Farquhar, J.W. (2003) Effects of plant-based diets high in raw or roasted almonds, or roasted almond butter on serum lipoproteins in humans. J. Am. Coll. Nutr. 22, 195-200. Teissedre, P.I., Frankel, E.N., Waterhouse, A.L., Peleg, H. & German, J.B. (1996) Inhibition in vitro human LDL oxidation by phenolic antioxidants from grapes and wines. J. Sci. Food Agric. 70, 55-61. Hu, F.B., Stampfer, M.J., Manson, J.E., Rimm, E.B., Colditz, G.A. & Rosner, B.A. (1998) Frequent nut consumption and risk of coronary heart disease in women: prospective cohort study. Br. Med. J. 317, 1341-1345. Waterhouse, A.L., Shirley, J.R. & Donovan, J.L. (1996) Antioxidants in chocolate. Lancet 348, 834. Whitehead, T.P., Robinson, D., Allaway, S., Syms, J. & Hale, A. (1995) Effect of red wine ingestion on the antioxidant capacity of serum. Clin. Chem. 41, 32-35. Cao, G. & Prior, R.L. (1999) Measurement of oxygen radical absorbance capacity in biological samples. Methods Enzymol. 299, 50-62. Frankel, E.N., Waterhouse, A.L. & Teissedre, P.L. (1995) Principal phenolic phytochemicals in selected California wines and their antioxidant activity in inhibiting oxidation of human low-density lipoproteins. J. Agric. Food Chem. 43, 890-894. Serafini, M., Maiani, G. & Ferro-Luzzi, A. (1998) Alcohol-free red wine enhances plasma antioxidant capacity in humans. J. Nutr. 128, 1003-1007. Jenkins, D.J.A., Kendall, C.W.C., Marchie, A., Parker, T.L., Connelly, P.W., Qian, W., Haight, J.S., Faulkner, D., Vidgen, E., Lapsley, K.G. & Spiller, G.A. (2002) Dose response of almonds on coronary heart disease risk factors: blood lipids, oxidized low-density lipoproteins, lipoprotein(a), homocysteine, and pulmonary nitric oxide. Circulation 106, 1327. Wu, X., Beecher, G.R., Holden, J.M., Haytowitz, D.B., Gebhardt, S.E. & Prior, R.L. (2004) Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. J. Agric. Food. Chem. 52, 4026-4037. Diaz, M.N., Frei, B., Vita, J.A. & Keaney, J.F. Jr (1997) Antioxidants and atherosclerotic heart disease. N. Engl. J. Med. 337, 408-416. Jenab, M., Sabate, J., Slimani, N., Ferrari, P., Mazuir, M., Casagrande, C., Deharveng, G., Tjonneland, A., Olsen, A., Overvad, K., Boutron-Ruault, M., Clavel-Chapelon, F., Boeing, H., Weikert, C., Linseisen, J., Rohrmann, S., Trichopoulou, A., Naska, A., Palli, D., Sacerdote, C., Tumino, R., Mattiello, A., Pala, V., Bueno-de-Mesquita, B., Ocke, M.C., Peeters, P.H., Engeset, D., Skeie, G., Jakszyn, P., Ardanaz, E., Ramon Quiros, J., Chirlaque, M.D., Martinez, C., Amiano, P., Berglund, G., Palmqvist, R., Guelpen, B., Bingham, S., Key, T. & Riboli, E. (2006) Consumption and portion sizes of tree nuts, peanuts and seeds in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohorts from 10 European countries. Br. J. Nutr. 96(Suppl. 2), S12-S23. Duthie, G.G., Pedersen, M.W., Gardner, P.T., Morrice, P.C., Jenkinson, A.M., McPhail, D.B. & Steele, G.M. (1998) The effect of whisky and wine consumption on total phenol content and antioxidant capacity of plasma from healthy volunteers. Eur. J. Clin. Nutr. 52, 733-736. Covas, M.I., Miro-Casas, E., Fito, M., Farre-Albadalejo, M., Gimeno, E., Marrugat, J. & De La Torre, R. (2003) Bioavailability of tyrosol, an antioxidant phenolic compound present in wine and olive oil, in humans. Drugs Exp. Clin. Res. 29, 203-206. Henning, S.M., Niu, Y., Lee, N.H., Thames, G.D., Minutti, R.R., Wang, H., Go, V.L. & Heber, D. (2004) Bioavailability and antioxidant activity of tea flavanols after consumption of green tea, black tea, or a green tea extract supplement. Am. J. Clin. Nutr. 80, 1558-1564. Strahan, T.M. (2004) Nuts for cardiovascular protection. Asia Pac. J. Clin. Nutr. 13(Suppl.), S33. Wang, J.F., Schramm, D.D., Holt, R.R., Ensunsa, J.L., Fraga, C.G., Schmitz, H.H. & Keen, C.L. (2000a) A dose-response effect from chocolate consumption on plasma epicatechin and oxidative damage. J. Nutr. 130(Suppl. 8S), 2115S-2119S. Prior, R.L., Hoang, H., Gu, L., Wu, X., Bacchiocca, M., Howard, L., Hampsch-Woodill, M., Huang, D.O.B. & Jacob, R. (2003) Assays for hydrophilic and lipophilic antioxidant capcity (oxygen radical absorbance capacity ORAC) of plasma and other biological and food samples. J. Agric. Food. Chem. 51, 3273-3279. Benzie, I.F.F. & Strain, J.J. (1996) The ferric reducing ability of plasma (FRAP) as a measure of 'antioxidant power', The FRAP assay. Anal. Biochem. 239, 70-76. Husain, S.R., Cillard, J. & Cillard, P. (1987) Hydroxyl radical scavenging activityof flavonoids. Phytochemistry 26, 2488-2491. Robak, J. & Gryglewski, R.J. (1988) Flavonoids are scavengers of superoxide anions. Biochem. Pharmacol. 37, 837-841. Hu, F.B. (2003) Plant-based foods and prevention of cardiovascular disease: an overview. Am. J. Clin. Nutr. 78(Suppl. 3), 544S-551S. Kris-Etherton, P.M., Yu-Poth, S., Sabaté, J., Ratcliffe, H.E., Zhao, G. & Etherton, T.D. (1999) Nuts and their bioactive constituents: effects on serum lipids and other factors that affect disease risk. Am. J. Clin. Nutr. 70(suppl. 3), 504S-511S. 2000a; 130 1997; 337 2006; 96 2002; 132 2006; 54 2005; 135 1988; 37 2002; 76 1998; 317 1996; 50 2000; 51 2000; 130 1999; 64 2004 1993 1992 1995; 332 1996; 70 2003; 51 1996; 348 2003; 78 1998; 68 1999 2004; 55 1995; 41 2004; 52 2001; 131 2003; 424 1992; 152 2005; 105 1986; 25 1995; 43 2004; 13 1999; 58 2002; 106 2003; 29 1998; 128 1999; 299 1998; 52 2004; 80 2005; 16 1999; 70 1996; 334 1994; 5 1996; 239 1987; 26 2003; 22 e_1_2_7_6_1 e_1_2_7_4_1 e_1_2_7_3_1 Husain S.R. (e_1_2_7_17_1) 1987; 26 Covas M.I. (e_1_2_7_5_1) 2003; 29 e_1_2_7_9_1 Kris‐Etherton P.M. (e_1_2_7_21_1) 1999; 70 e_1_2_7_7_1 e_1_2_7_19_1 e_1_2_7_18_1 e_1_2_7_16_1 e_1_2_7_40_1 e_1_2_7_2_1 e_1_2_7_41_1 Wang J.F. (e_1_2_7_45_1) 2000; 130 e_1_2_7_14_1 e_1_2_7_13_1 e_1_2_7_43_1 e_1_2_7_12_1 e_1_2_7_44_1 e_1_2_7_10_1 e_1_2_7_46_1 e_1_2_7_47_1 e_1_2_7_26_1 e_1_2_7_48_1 e_1_2_7_27_1 e_1_2_7_49_1 e_1_2_7_28_1 Fraser G.E. (e_1_2_7_11_1) 1992; 152 e_1_2_7_29_1 Serafini M. (e_1_2_7_38_1) 1996; 50 Rein D. (e_1_2_7_31_1) 2000; 130 ERS/USDA Briefing Room (e_1_2_7_8_1) 2004 Strahan T.M. (e_1_2_7_42_1) 2004; 13 e_1_2_7_30_1 e_1_2_7_25_1 e_1_2_7_32_1 Sabate J. (e_1_2_7_33_1) 1999; 70 e_1_2_7_23_1 e_1_2_7_22_1 e_1_2_7_34_1 e_1_2_7_20_1 e_1_2_7_36_1 Lauder L.T. (e_1_2_7_24_1) 1992 Hu F.B. (e_1_2_7_15_1) 2003; 78 e_1_2_7_39_1 Senn S. (e_1_2_7_37_1) 1993 SAS (e_1_2_7_35_1) 1999 |
| References_xml | – reference: Husain, S.R., Cillard, J. & Cillard, P. (1987) Hydroxyl radical scavenging activityof flavonoids. Phytochemistry 26, 2488-2491. – reference: Seeram, N.P., Henning, S.M., Niu, Y., Lee, R., Scheuller, H.S. & Heber, D. (2006) Catechin and caffeine content of green tea dietary supplements and correlation with antioxidant capacity. J. Agric. Food. Chem. 54, 1599-1603. – reference: Whitehead, T.P., Robinson, D., Allaway, S., Syms, J. & Hale, A. (1995) Effect of red wine ingestion on the antioxidant capacity of serum. Clin. Chem. 41, 32-35. – reference: Wu, X., Beecher, G.R., Holden, J.M., Haytowitz, D.B., Gebhardt, S.E. & Prior, R.L. (2004) Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. J. Agric. Food. Chem. 52, 4026-4037. – reference: O'Byrne, D.J., Devaraj, S., Grundy, S.M. & Jialal, I. (2002) Comparison of the antioxidant effects of Concord grape juice flavonoids alpha-tocopherol on markers of oxidative stress in healthy adults. Am. J. Clin. Nutr. 76, 1367-1374. – reference: Rein, D., Lotito, S., Holt, R.R., Keen, C.L., Schmitz, H.H. & Fraga, C.G. (2000) Epicatechin in human plasma: in vivo determination and effect of chocolate consumption on plasma oxidation status. J. Nutr. 130(Suppl. 8S), 2109S-2114S. – reference: Hu, F.B. (2003) Plant-based foods and prevention of cardiovascular disease: an overview. Am. J. Clin. Nutr. 78(Suppl. 3), 544S-551S. – reference: Prior, R.L., Hoang, H., Gu, L., Wu, X., Bacchiocca, M., Howard, L., Hampsch-Woodill, M., Huang, D.O.B. & Jacob, R. (2003) Assays for hydrophilic and lipophilic antioxidant capcity (oxygen radical absorbance capacity ORAC) of plasma and other biological and food samples. J. Agric. Food. Chem. 51, 3273-3279. – reference: Diaz, M.N., Frei, B., Vita, J.A. & Keaney, J.F. Jr (1997) Antioxidants and atherosclerotic heart disease. N. Engl. J. Med. 337, 408-416. – reference: Torel, J., Cillard, J. & Cillard, P. (1986) Antioxidant activity of flavonoids and reactivity with peroxyl radical. Phytochemistry 25, 383-387. – reference: Wang, J.F., Schramm, D.D., Holt, R.R., Ensunsa, J.L., Fraga, C.G., Schmitz, H.H. & Keen, C.L. (2000a) A dose-response effect from chocolate consumption on plasma epicatechin and oxidative damage. J. Nutr. 130(Suppl. 8S), 2115S-2119S. – reference: ERS/USDA Briefing Room, (2004) Fruit and Tree Nuts. Available at http://www.ers.usda.gov/Briefing/FruitandTreeNuts/Background.htm (accessed on 17 December 2008). – reference: Spiller, G.A., Miller, A., Olivera, K., Reynolds, J., Miller, B., Morse, S.J., Dewell, A. & Farquhar, J.W. (2003) Effects of plant-based diets high in raw or roasted almonds, or roasted almond butter on serum lipoproteins in humans. J. Am. Coll. Nutr. 22, 195-200. – reference: Yoshida, H., Ishikawa, T., Hosoai, H., Suzukawa, M., Ayaori, M., Hisada, T., Sawada, S., Yonemura, A., Higashi, K., Ito, T., Nakajima, K., Yamashita, T., Tomiyasu, K., Nishiwaki, M., Ohsuzu, F. & Nakamura, H. (1999) Inhibitory effect of tea flavonoids on the ability of cells to oxidize low density lipoprotein. Biochem. Pharmacol. 58, 1695-1703. – reference: Serafini, M., Maiani, G. & Ferro-Luzzi, A. (1998) Alcohol-free red wine enhances plasma antioxidant capacity in humans. J. Nutr. 128, 1003-1007. – reference: Duthie, G.G., Pedersen, M.W., Gardner, P.T., Morrice, P.C., Jenkinson, A.M., McPhail, D.B. & Steele, G.M. (1998) The effect of whisky and wine consumption on total phenol content and antioxidant capacity of plasma from healthy volunteers. Eur. J. Clin. Nutr. 52, 733-736. – reference: Covas, M.I., Miro-Casas, E., Fito, M., Farre-Albadalejo, M., Gimeno, E., Marrugat, J. & De La Torre, R. (2003) Bioavailability of tyrosol, an antioxidant phenolic compound present in wine and olive oil, in humans. Drugs Exp. Clin. Res. 29, 203-206. – reference: Feldman, E.B. (2002) The scientific evidence for a beneficial health relationship between walnuts and coronary heart disease. J. Nutr. 132, 1062S-1101S. – reference: Henning, S.M., Niu, Y., Liu, Y., Lee, N.H., Hara, Y., Thames, G.D., Minutti, R.R., Carpenter, C.L., Wang, H. & Heber, D. (2005) Bioavailability and antioxidant effect of epigallocatechin gallate administered in purified form versus as green tea extract in healthy individuals. J. Nutr. Biochem. 16, 610-616. – reference: Fraser, G.E., Sabaté, J., Beeson, W.L. & Strahan, T.M. (1992) A possible protective effect of nut consumption on risk of coronary artery disease: the Adventist Health Study. Arch. Intern. Med. 152, 1416-1424. – reference: Anderson, K.J., Teuber, S.S., Gobeille, A., Cremin, P., Waterhouse, A.L. & Steinberg, F.M. (2001) Walnut polyphenolics inhibit in vitro human plasma and LDL oxidation. J. Nutr. 131, 2837-2842. – reference: Pearson, D.A., Tan, C.H., German, J.B., Davis, P.A. & Gershwin, M.E. (1999) Apple juice inhibits human low density lipoprotein oxidation. Life Sci. 64, 1913-1920. – reference: Henning, S.M., Niu, Y., Lee, N.H., Thames, G.D., Minutti, R.R., Wang, H., Go, V.L. & Heber, D. (2004) Bioavailability and antioxidant activity of tea flavanols after consumption of green tea, black tea, or a green tea extract supplement. Am. J. Clin. Nutr. 80, 1558-1564. – reference: Senn, S. (1993) Cross-Over Trials in Clinical Research. New York: John Wiley & Sons, Inc. p. 218. – reference: SAS (1999) SAS software, Version 8 of the SAS System for windows 1999. Cary, NC: SAS Institute Inc. – reference: Langley-Evans, S.C. (2000) Consumption of black tea elicits an increase in plasma antioxidant potential in humans. Int. J. Food Sci. Nutr. 51, 309-315. – reference: Serafini, M., Bugianesi, R., Maiani, G., Valtuena, S., De Santis, S. & Crozier, A. (2003) Plasma antioxidants from chocolate. Nature 424, 1013. – reference: Robak, J. & Gryglewski, R.J. (1988) Flavonoids are scavengers of superoxide anions. Biochem. Pharmacol. 37, 837-841. – reference: Sabaté, J. & Fraser, G.E. (1994) Nuts: a new protective food against coronary heart disease. Curr. Opin. Lipidol. 5, 11-16. – reference: Frankel, E.N., Waterhouse, A.L. & Teissedre, P.L. (1995) Principal phenolic phytochemicals in selected California wines and their antioxidant activity in inhibiting oxidation of human low-density lipoproteins. J. Agric. Food Chem. 43, 890-894. – reference: Fuhrman, B., Volkova, N., Coleman, R. & Aviram, M. (2005) Grape powder polyphenols attenuate atherosclerosis development in apolipoprotein E deficient (E0) mice and reduce macrophage atherogenicity. J. Nutr. 135, 722-728. – reference: Jenab, M., Sabate, J., Slimani, N., Ferrari, P., Mazuir, M., Casagrande, C., Deharveng, G., Tjonneland, A., Olsen, A., Overvad, K., Boutron-Ruault, M., Clavel-Chapelon, F., Boeing, H., Weikert, C., Linseisen, J., Rohrmann, S., Trichopoulou, A., Naska, A., Palli, D., Sacerdote, C., Tumino, R., Mattiello, A., Pala, V., Bueno-de-Mesquita, B., Ocke, M.C., Peeters, P.H., Engeset, D., Skeie, G., Jakszyn, P., Ardanaz, E., Ramon Quiros, J., Chirlaque, M.D., Martinez, C., Amiano, P., Berglund, G., Palmqvist, R., Guelpen, B., Bingham, S., Key, T. & Riboli, E. (2006) Consumption and portion sizes of tree nuts, peanuts and seeds in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohorts from 10 European countries. Br. J. Nutr. 96(Suppl. 2), S12-S23. – reference: Jenkins, D.J.A., Kendall, C.W.C., Marchie, A., Parker, T.L., Connelly, P.W., Qian, W., Haight, J.S., Faulkner, D., Vidgen, E., Lapsley, K.G. & Spiller, G.A. (2002) Dose response of almonds on coronary heart disease risk factors: blood lipids, oxidized low-density lipoproteins, lipoprotein(a), homocysteine, and pulmonary nitric oxide. Circulation 106, 1327. – reference: Kris-Etherton, P.M., Yu-Poth, S., Sabaté, J., Ratcliffe, H.E., Zhao, G. & Etherton, T.D. (1999) Nuts and their bioactive constituents: effects on serum lipids and other factors that affect disease risk. Am. J. Clin. Nutr. 70(suppl. 3), 504S-511S. – reference: Nigdikar, S.V., Williams, N.R., Griffin, B.A. & Howard, A.N. (1998) Consumption of red wine polyphenols reduces the susceptibility of low-density lipoproteins to oxidation in vivo. Am. J. Clin. Nutr. 68, 258-265. – reference: Strahan, T.M. (2004) Nuts for cardiovascular protection. Asia Pac. J. Clin. Nutr. 13(Suppl.), S33. – reference: Serafini, M., Ghiselli, A. & Ferro-Luzzi, A. (1996) In vivo antioxidant effect of green and black tea in man. Eur. J. Clin. Nutr. 50, 28-32. – reference: Teissedre, P.I., Frankel, E.N., Waterhouse, A.L., Peleg, H. & German, J.B. (1996) Inhibition in vitro human LDL oxidation by phenolic antioxidants from grapes and wines. J. Sci. Food Agric. 70, 55-61. – reference: Cao, G. & Prior, R.L. (1999) Measurement of oxygen radical absorbance capacity in biological samples. Methods Enzymol. 299, 50-62. – reference: Maguire, L.S., O'Sullivan, S.M., Galvin, K., O'Connor, T.P. & O'Brien, N.M. (2004) Fatty acid profile, tocopherol, squalene and phytosterol content of walnuts, almonds, peanuts, hazelnuts and the macadamia nut. Int. J. Food Sci. Nutr. 55, 171-178. – reference: Hu, F.B., Stampfer, M.J., Manson, J.E., Rimm, E.B., Colditz, G.A. & Rosner, B.A. (1998) Frequent nut consumption and risk of coronary heart disease in women: prospective cohort study. Br. Med. J. 317, 1341-1345. – reference: Kushi, L.H., Folsom, A.R., Prineas, R.J., Mink, P.J., Wu, Y. & Bostick, R.M. (1996) Dietary antioxidant vitamins and death from coronary heart disease in postmenopausal women. N. Engl. J. Med. 334, 1156-1162. – reference: Benzie, I.F.F. & Strain, J.J. (1996) The ferric reducing ability of plasma (FRAP) as a measure of 'antioxidant power', The FRAP assay. Anal. Biochem. 239, 70-76. – reference: Jambazian, P.R., Haddad, E., Rajaram, S., Tanzman, J. & Sabate, J. (2005) Almonds in the diet simultaneously improve plasma alpha-tocopherol concentrations and reduce plasma lipids. J. Am. Diet. Assoc. 105, 449-454. – reference: Sabate, J. (1999) Nut consumption, vegetarian diets, ischemic heart disease risk, and all-cause mortality: evidence from epidemiologic studies. Am. J. Clin. Nutr. 70(Suppl. 3), 500S-503S. – reference: Levine, G.N., Keaney, J.F. Jr & Vita, J.A. (1995) Cholesterol reduction in cardiovascular disease. Clinical benefits and possible mechanisms. N. Engl. J. Med. 332, 512-521. – reference: Waterhouse, A.L., Shirley, J.R. & Donovan, J.L. 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| SubjectTerms | Adult adults Aged almonds antioxidant activity antioxidant capacity Antioxidants - metabolism Area Under Curve Biological and medical sciences blood chemistry Cross-Over Studies dietary fat Feeding. Feeding behavior Female Flavonoids - blood food intake Fundamental and applied biological sciences. Psychology Humans Juglans lipid peroxidation Lipid Peroxidation - drug effects Male Middle Aged nuts Oxidation-Reduction Phenols - blood Polyphenols Prunus temporal variation Vertebrates: anatomy and physiology, studies on body, several organs or systems walnuts Young Adult |
| Title | Acute effect of nut consumption on plasma total polyphenols, antioxidant capacity and lipid peroxidation |
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