A diet rich in Maillard reaction products protects LDL against copper induced oxidation ex vivo, a human intervention trial
A diet rich in Maillard reaction products protects LDL against copper induced oxidation ex vivo, a human intervention trial
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DOI：
10.1016/j.foodres.2009.04.007
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发表时间：
2009-11-01
影响因子：
8.1
通讯作者：
Pischetsrieder, M.
中科院分区：
文献类型：
--
作者：
Dittrich, R.;Dragonas, C.;Pischetsrieder, M.
美拉德反应产物（MRPs）在体外具有抗氧化特性，但富含MRPs的饮食对体内氧化损伤的影响尚不清楚。研究了富含MRP的热加工食品对铜诱导的体外人低密度脂蛋白（LDL）氧化的影响。此外，监测8名健康受试者血浆中LDL的抗氧化性（OR），他们每周轮流食用富含MRPs的饮食，连续3周。与淡啤酒、面包屑和生咖啡相比，烘焙咖啡导致体外OR的统计学显著增加。结果表明，富含MRPs的热加工食品在体外可抑制LDL氧化，在体内可降低LDL的氧化修饰。(C)2009爱思唯尔有限公司版权所有。
Maillard reaction products (MRPs) have antioxidative properties in vitro but the influence of a diet rich in MRPs on oxidative damage in vivo remains unknown.In this study. the influence of thermally processed foods rich in MRPs on copper induced oxidation of human low-density lipoprotein (LDL) in vitro was examined. Moreover, oxidative resistance of LDL (OR) in blood plasma of eight healthy subjects was monitored, who consumed diets poor and rich in MRPs in weekly turn for 3 weeks.Dark beer, bread crust. and roasted coffee led to a statistically significant increased OR in vitro compared to pale beer, bread crumb, and raw coffee. The consumption of a diet rich in MRPS significantly increased plasma OR compared to the diet poor in MRPs by 35.5%.This study indicates that thermally processed foods rich in MRPs inhibit the LDL oxidation in vitro and have the ability to reduce oxidative modification of LDL in vivo. (C) 2009 Elsevier Ltd. All rights reserved.