Strawberry Modulates LDL Oxidation and Postprandial Lipemia in Response to High-Fat Meal in Overweight Hyperlipidemic Men and Women
Strawberry Modulates LDL Oxidation and Postprandial Lipemia in Response to High-Fat Meal in Overweight Hyperlipidemic Men and Women
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DOI：
10.1080/07315724.2010.10719816
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发表时间：
2010-02-01
影响因子：
3.5
通讯作者：
Kappagoda, Tissa
中科院分区：
文献类型：
--
作者：
Burton-Freeman, Britt;Linares, Amanda;Kappagoda, Tissa
背景资料：血脂水平升高，如总胆固醇（TC）、低密度脂蛋白胆固醇（LDL）和甘油三酯（TG），被广泛认为是心血管疾病（CVD）的危险因素。氧化低密度脂蛋白（OxLDL）是一种新出现的风险因素，被认为与氧化应激和内皮功能障碍有关，这与CVD的进展有关。富含多酚的饮食可能通过其对氧化应激的影响和保护LDL免受氧化而具有心脏保护作用。目的：本研究旨在测试草莓酚类化合物减轻高脂餐对OxLDL的餐后影响的能力，以及研究酚类化合物对脂质代谢的影响。（14名女性，10名男性;平均年龄50.9 ± SD 15岁）被招募参加这项随机、单盲、安慰剂对照、12周交叉试验。经过10天的磨合期后，受试者食用活性草莓饮料（Str;含有10 g冻干水果）或能量和常量营养素组成匹配的安慰剂（Pbo）饮料6周。受试者在随机化前接受两次Str或Pbo，在6周交叉点接受一次，同时接受高脂挑战餐（HFM）。TC、LDL、高密度脂蛋白胆固醇。TG和OxLDL在HFM攻击之前和之后以规定的间隔测量6小时。空腹浓度的血液变量在0，6，和12周进行了比较，以评估慢性摄入的爵士或Pbo.Results：HFM后，在运行期间，TO和OxLDL后，Str低于Pbo（p = p = 0.01，p = 0.0008，分别）。6周Str与Pbo治疗后的HFM反应导致脂质水平降低和OxLDL治疗相互作用的性别（p = < 0.0001和p = 0.0002）。结论：本研究结果支持草莓在减轻可能导致动脉粥样硬化形成的进食状态氧化应激中的作用。
Background: Elevated levels of lipids, such as total cholesterol (TC), low-density lipoprotein cholesterol (LDL), and triglycerides (TG), are widely recognized as risk factors for cardiovascular disease (CVD). Oxidized LDL (OxLDL) is an emerging risk factor considered relevant in oxidative stress and endothelial dysfunction, which is implicated in the progression of CVD. Consumption of a diet rich in polyphenols may be cardioprotective through its impact on oxidative stress and protecting LDL from oxidation.Objectives: This study was designed to test the ability of strawberry phenolic compounds to mitigate the postprandial effects of a high-fat meal on OxLDL as well as investigate the effects of phenolic compounds on lipid metabolism.Methods: Twenty-four hyperlipidemic men and women (14 women, 10 men; mean age 50.9 +/- SD 15 years) were recruited to participate in this randomized, single-blind, placebo-controlled, 12-wk crossover trial. After a 10-day run-in period, subjects consumed either an active strawberry beverage (Str; containing 10 g freeze-dried fruit) or a placebo (Pbo) beverage matched in energy and macronutrient composition for 6 weeks. Twice before randomization and once at the 6-week crossover point, subjects received either Str or Pbo with a high-fat challenge meal (HFM). TC, LDL, high-density lipoprotein cholesterol. TG, and OxLDL were measured at defined intervals for 6 h before and after HFM challenge. Fasting concentrations of blood variables at 0, 6, and 12 weeks were compared to assess chronic intake of Sir or Pbo.Results: After the HFM during the run-in period, TO and OxLDL were lower after Str than Pbo (p = p = 0.01, and p = 0.0008, respectively). HFM responses after 6 weeks of Str versus Pbo resulted in decreased lipid levels and a sex by treatment interaction for OxLDL (p = < 0.0001, and p = 0.0002).Conclusion: The present results support a role for strawberry in mitigating fed-state oxidative stressors that may contribute to atherogenesis.