A Chilean Berry Concentrate Protects against Postprandial Oxidative Stress and Increases Plasma Antioxidant Activity in Healthy Humans
| العنوان: | A Chilean Berry Concentrate Protects against Postprandial Oxidative Stress and Increases Plasma Antioxidant Activity in Healthy Humans |
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| المؤلفون: | Sebastian Trejo, Druso Pérez, Federico Leighton, Inés Urquiaga, Guadalupe Echeverría, Felipe Ávila |
| المصدر: | Oxidative Medicine and Cellular Longevity, Vol 2017 (2017) Oxidative Medicine and Cellular Longevity |
| بيانات النشر: | Hindawi Limited, 2017. |
| سنة النشر: | 2017 |
| مصطلحات موضوعية: | Adult, Male, 0301 basic medicine, Aging, Antioxidant, Adolescent, Article Subject, DPPH, medicine.medical_treatment, 030204 cardiovascular system & hematology, Protective Agents, medicine.disease_cause, Biochemistry, Antioxidants, Young Adult, 03 medical and health sciences, chemistry.chemical_compound, 0302 clinical medicine, Malondialdehyde, medicine, Humans, Food science, lcsh:QH573-671, Triglycerides, Meal, Cross-Over Studies, 030109 nutrition & dietetics, Plant Extracts, lcsh:Cytology, Chemistry, Cell Biology, General Medicine, Postprandial Period, Oxidative Stress, Postprandial, Fruit, Red meat, Female, Digestion, Oxidative stress, Research Article |
| الوصف: | This study formulated and characterized an antioxidant-rich concentrate of berries (BPC-350) produced in Chile, which was used to perform a crossover study aimed at determining the effect of the berries on the modulation of plasma postprandial oxidative stress and antioxidant status. Healthy male volunteers (N=11) were randomly assigned to three experimental meals: (1) 250 g of ground turkey burger (GTB) + 500 mL of water; (2) 250 g of GTB + 500 mL of 5% BPC-350; (3) 250 g of GTB prepared with 6% BPC-350 + 500 mL of 5% BPC-350. Venous blood samples were collected prior to meal intake and every hour for six hours after intake. Malondialdehyde (MDA), carbonyls in proteins, and DPPH (2,2-diphenyl-1-picrylhydrazyl) antioxidant capacity were quantified in plasma. Significant differences indicated that BPC-350 decreases MDA plasma concentration and protein carbonyls (p<0.05). Additionally, a significant increase in the DPPH antioxidant capacity was observed in Meals 2 and 3 when compared to Meal 1 (p<0.05). The results are discussed in terms of oxidative reactions that occur during digestion at the stomach level and the important effect of oxidative reactions that occur during the thermal processing of red meat. |
| وصف الملف: | text/xhtml |
| تدمد: | 1942-0994 1942-0900 |
| الوصول الحر: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::793f1e2749cfb7278a650a9cbbc3c3adTest https://doi.org/10.1155/2017/8361493Test |
| حقوق: | OPEN |
| رقم الانضمام: | edsair.doi.dedup.....793f1e2749cfb7278a650a9cbbc3c3ad |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 19420994 19420900 |
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