No effect on oxidative stress biomarkers by modified intakes of polyunsaturated fatty acids or vegetables and fruit
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No effect on oxidative stress biomarkers by modified intakes of polyunsaturated fatty acids or vegetables and fruit. / Freese, R; Dragsted, L O; Loft, S; Mutanen, M.
I: European Journal of Clinical Nutrition, Bind 62, Nr. 9, 2007, s. 1151-3.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - No effect on oxidative stress biomarkers by modified intakes of polyunsaturated fatty acids or vegetables and fruit
AU - Freese, R
AU - Dragsted, L O
AU - Loft, S
AU - Mutanen, M
N1 - Keywords: Adult; Biological Markers; Blood Proteins; DNA Damage; Deoxyguanosine; Erythrocytes; Fatty Acids, Unsaturated; Fruit; Glutathione Reductase; Humans; Middle Aged; Oxidative Stress; Superoxide Dismutase; Vegetables; Young Adult
PY - 2007
Y1 - 2007
N2 - Diet may both increase and decrease oxidative stress in the body. We compared the effects of four strictly controlled isocaloric diets with different intakes of polyunsaturated fatty acids (PUFA, 11 or 3% of energy) and vegetables and fruit (total amount of vegetables and fruit 516 or 1059 g/10 MJ) on markers associated with oxidative stress in 77 healthy volunteers (19-52 years). Plasma protein carbonyls (2-aminoadipic semialdehyde residues) and whole-body DNA and nucleotide oxidation (urinary 8-oxo-7,8-dihydro-2'-deoxyguanosine excretion) tended to decrease in all treatment groups with no differences between the diets. The diets did not differ in their effects on red blood cell antioxidative enzyme activities, either. The results suggest that in healthy volunteers with adequate nutrient intakes, 6-week diets differing markedly in the amount of PUFA or vegetables and fruit do not differ in their effects on markers associated with oxidative stress.
AB - Diet may both increase and decrease oxidative stress in the body. We compared the effects of four strictly controlled isocaloric diets with different intakes of polyunsaturated fatty acids (PUFA, 11 or 3% of energy) and vegetables and fruit (total amount of vegetables and fruit 516 or 1059 g/10 MJ) on markers associated with oxidative stress in 77 healthy volunteers (19-52 years). Plasma protein carbonyls (2-aminoadipic semialdehyde residues) and whole-body DNA and nucleotide oxidation (urinary 8-oxo-7,8-dihydro-2'-deoxyguanosine excretion) tended to decrease in all treatment groups with no differences between the diets. The diets did not differ in their effects on red blood cell antioxidative enzyme activities, either. The results suggest that in healthy volunteers with adequate nutrient intakes, 6-week diets differing markedly in the amount of PUFA or vegetables and fruit do not differ in their effects on markers associated with oxidative stress.
U2 - 10.1038/sj.ejcn.1602865
DO - 10.1038/sj.ejcn.1602865
M3 - Journal article
C2 - 17671440
VL - 62
SP - 1151
EP - 1153
JO - European Journal of Clinical Nutrition
JF - European Journal of Clinical Nutrition
SN - 0954-3007
IS - 9
ER -
ID: 15712195