The 6-a-day study: effects of fruit and vegetables on markers of oxidative stress and antioxidative defense in healthy nonsmokers.
The 6-a-day study: effects of fruit and vegetables on markers of oxidative stress and antioxidative defense in healthy nonsmokers.
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DOI：
10.1093/ajcn/79.6.1060
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发表时间：
2004-06
期刊：
影响因子：
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通讯作者：
L. Dragsted;A. Pedersen;A. Hermetter;S. Basu;M. Hansen;G. R. Haren;M. Kall;V. Breinholt;J. Castenmiller;J. Stagsted;J. Jakobsen;L. Skibsted;S. E. Rasmussen;S. Loft;B. Sandström
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文献类型：
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作者：
L. Dragsted;A. Pedersen;A. Hermetter;S. Basu;M. Hansen;G. R. Haren;M. Kall;V. Breinholt;J. Castenmiller;J. Stagsted;J. Jakobsen;L. Skibsted;S. E. Rasmussen;S. Loft;B. Sandström
水果和蔬菜含有可能有助于氧化还原（抗氧化剂和促氧化剂）作用的营养和非营养因子。目的研究果蔬中营养和非营养因子对氧化损伤和酶防御的相对影响。设计43名不吸烟的健康男女随机分为3组，进行为期25天的完全控制饮食摄入的干预研究。除了没有水果和蔬菜的基本饮食外，水果和蔬菜组每天接受600 g水果和蔬菜;安慰剂组接受安慰剂药丸，补充剂组接受维生素药丸，其设计含有与600 g水果和蔬菜中的维生素和矿物质相对应的维生素和矿物质。在干预前和干预期间，测定蛋白质和脂质氧化损伤的生物标志物以及抗氧化营养素和防御酶。结果干预期间，Fruveg组和补充剂组的血浆脂质氧化滞后时间均增加，且Fruveg组的增加幅度更大。在这两组中，赖氨酸残基的血浆蛋白羰基形成也增加。谷胱甘肽过氧化物酶活性仅在Fruveg组中增加。其他氧化损伤、氧化能力或抗氧化防御的标志物在很大程度上不受干预的影响。结论：水果和蔬菜增加红细胞谷胱甘肽过氧化物酶活性和血浆脂蛋白抗氧化能力的效率高于已知水果和蔬菜所含的维生素和矿物质。由于水果和蔬菜中的维生素和矿物质，赖氨酸残基处的血浆蛋白羰基形成增加。
BACKGROUND Fruit and vegetables contain both nutritive and nonnutritive factors that might contribute to redox (antioxidant and prooxidant) actions. OBJECTIVE We investigated the relative influence of nutritive and nonnutritive factors in fruit and vegetables on oxidative damage and enzymatic defense. DESIGN A 25-d intervention study with complete control of dietary intake was performed in 43 healthy male and female nonsmokers who were randomly assigned to 1 of 3 groups. In addition to a basic diet devoid of fruit and vegetables, the fruit and vegetables (Fruveg) group received 600 g fruit and vegetables/d; the placebo group received a placebo pill, and the supplement group received a vitamin pill designed to contain vitamins and minerals corresponding to those in 600 g fruit and vegetables. Biomarkers of oxidative damage to protein and lipids and of antioxidant nutrients and defense enzymes were determined before and during intervention. RESULTS Plasma lipid oxidation lag times increased during intervention in the Fruveg and supplement groups, and the increase was significantly higher in the former. Plasma protein carbonyl formation at lysine residues also increased in both of these groups. Glutathione peroxidase activity increased in the Fruveg group only. Other markers of oxidative damage, oxidative capacity, or antioxidant defense were largely unaffected by the intervention. CONCLUSIONS Fruit and vegetables increase erythrocyte glutathione peroxidase activity and resistance of plasma lipoproteins to oxidation more efficiently than do the vitamins and minerals that fruit and vegetables are known to contain. Plasma protein carbonyl formation at lysine residues increases because of the vitamins and minerals in fruit and vegetables.