Dietary total antioxidant capacity is inversely related to central adiposity as well as to metabolic and oxidative stress markers in healthy young adults

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Abstract

Background

Dietary total antioxidant capacity (TAC) has been assumed as a useful tool to assess the relationship between the cumulative antioxidant food capacity and several chronic disorders. The aim of this cross-sectional study was to investigate the potential relationships of dietary TAC with adiposity, metabolic and oxidative stress markers in healthy young adults.

Methods

This study enrolled 266 healthy subjects (105 men/ 161 women; 22 ± 3 years-old; 22.0 ± 2.7 kg/m ²). Dietary intake, anthropometry, blood pressure, lifestyle features, and biochemical data were assessed with validated procedures.

Results

In linear regression analyses, dietary TAC values were inversely associated with glycemia, total cholesterol:HDL-c ratio, triglycerides and oxidized-LDL concentrations, and positively associated with HDL-c concentrations, independently of gender, age, smoking status, physical activity, vitamin use supplement, waist circumference, energy intake, fatty acid intake. In addition, plasma TAC was negatively correlated with ox-LDL concentrations ( r= -0.20, P = 0.003), independently of the assessed confounding variables. Finally, dietary TAC values were inversely related to waist circumference values ( r= -0.17, P = 0.005) as well as to lower mild central obesity occurrence (waist circumference ≥ 80/ 94 cm for women/ men, respectively).

Conclusion

Dietary TAC values are inversely associated with glucose and lipid biomarkers as well as with central adiposity measurements in healthy young adults, indicating dietary TAC as a useful tool to assess the health benefits of cumulative antioxidant capacity from food intake. In addition, the independent and inverse relationships of ox-LDL concentrations with dietary and plasma TAC respectively suggest a putative role of antioxidant rich-diet in the link between redox state and atherogenesis at early stage.

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Most cited references 38

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Health benefits of fruit and vegetables are from additive and synergistic combinations of phytochemicals.

Rui Hai Liu (2003)

Cardiovascular disease and cancer are ranked as the first and second leading causes of death in the United States and in most industrialized countries. Regular consumption of fruit and vegetables is associated with reduced risks of cancer, cardiovascular disease, stroke, Alzheimer disease, cataracts, and some of the functional declines associated with aging. Prevention is a more effective strategy than is treatment of chronic diseases. Functional foods that contain significant amounts of bioactive components may provide desirable health benefits beyond basic nutrition and play important roles in the prevention of chronic diseases. The key question is whether a purified phytochemical has the same health benefit as does the whole food or mixture of foods in which the phytochemical is present. Our group found, for example, that the vitamin C in apples with skin accounts for only 0.4% of the total antioxidant activity, suggesting that most of the antioxidant activity of fruit and vegetables may come from phenolics and flavonoids in apples. We propose that the additive and synergistic effects of phytochemicals in fruit and vegetables are responsible for their potent antioxidant and anticancer activities, and that the benefit of a diet rich in fruit and vegetables is attributed to the complex mixture of phytochemicals present in whole foods.

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Flavonoids as anti-inflammatory agents: implications in cancer and cardiovascular disease.

Ana García-Lafuente, Eva Guillamón, Ana Villares … (2009)

Chronic inflammation is being shown to be increasingly involved in the onset and development of several pathological disturbances such as arteriosclerosis, obesity, diabetes, neurodegenerative diseases and even cancer. Treatment for chronic inflammatory disorders has not been solved, and there is an urgent need to find new and safe anti-inflammatory compounds. Flavonoids belong to a group of natural substances occurring normally in the diet that exhibit a variety of beneficial effects on health. The anti-inflammatory properties of flavonoids have been studied recently, in order to establish and characterize their potential utility as therapeutic agents in the treatment of inflammatory diseases. Several mechanisms of action have been proposed to explain in vivo flavonoid anti-inflammatory actions, such as antioxidant activity, inhibition of eicosanoid generating enzymes or the modulation of the production of proinflammatory molecules. Recent studies have also shown that some flavonoids are modulators of proinflammatory gene expression, thus leading to the attenuation of the inflammatory response. However, much work remains to be done in order to achieve definitive conclusions about their potential usefulness. This review summarizes the known mechanisms involved in the anti-inflammatory activity of flavonoids and the implications of these effects on the protection against cancer and cardiovascular disease.

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Assessment of antioxidant capacity in vitro and in vivo.

Etsuo Niki (2010)

The role and beneficial effects of antioxidants against various disorders and diseases induced by oxidative stress have received much attention. Many types of antioxidants with different functions play their role in the defense network in vivo. The free radical scavenging antioxidants are one of the important classes of antioxidants and the assessment of their capacity has been the subject of extensive studies and argument. Various methods have been developed and applied in different systems, but many available methods result in inconsistent results. There is no simple universal method by which antioxidant capacity can be assessed accurately and quantitatively. In this review article, the available methods are critically reviewed on the basis of the mechanisms and dynamics of antioxidant action, and the methods are proposed to assess the capacity of radical scavenging and inhibition of lipid peroxidation both in vitro and in vivo. It is emphasized that the prevailing competition methods such as oxygen radical absorption capacity (ORAC) using a reference probe may be useful for assessing the capacity for scavenging free radicals but that such methods do not evaluate the characteristics of antioxidants and do not necessarily show the capacity to suppress the oxidation, that is, antioxidation. It is recommended that the capacity of antioxidant compounds and their mixtures for antioxidation should be assessed from their effect on the levels of plasma lipid peroxidation in vitro and biomarkers of oxidative stress in vivo. Copyright (c) 2010 Elsevier Inc. All rights reserved.

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Author and article information

Journal

Journal ID (nlm-ta): Nutr Metab (Lond)

Title: Nutrition & Metabolism

Publisher: BioMed Central

ISSN (Electronic): 1743-7075

Publication date Collection: 2011

Publication date (Electronic): 22 August 2011

Volume: 8

Page: 59

Affiliations

[1 ]Department of Nutrition, Food Science, Physiology and Toxicology, University of Navarra. Pamplona, Spain

[2 ]Department of Clinical and Social Nutrition, Federal University of Ouro Preto, Ouro Preto, Brazil

[3 ]Nutrition Center, Federal University of Sergipe, Aracaju, Brazil

[4 ]Department of Nutrition and Health, Federal University of Viçosa. Viçosa, Brazil

Article

Publisher ID: 1743-7075-8-59

DOI: 10.1186/1743-7075-8-59

PMC ID: 3179702

PubMed ID: 21859453

SO-VID: 224f217b-7836-4b67-9783-e65d6ca8c2ab

License:

This is an Open Access article distributed under the terms of the Creative Commons Attribution License ( http://creativecommons.org/licenses/by/2.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Dietary total antioxidant capacity is inversely related to central adiposity as well as to metabolic and oxidative stress markers in healthy young adults

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Most cited references 38

Health benefits of fruit and vegetables are from additive and synergistic combinations of phytochemicals.

Flavonoids as anti-inflammatory agents: implications in cancer and cardiovascular disease.

Assessment of antioxidant capacity in vitro and in vivo.

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