Natella Fausta, Belelli Federica, Gentili Vincenzo, Ursini Fulvio, Scaccini Cristina
Free Radical Research Group, National Research Institute for Food and Nutrition, INRAN, Via Ardeatina 546, 00178 Rome, Italy.
J Agric Food Chem. 2002 Dec 18;50(26):7720-5. doi: 10.1021/jf020346o.
Postprandial hyperlipemia is a well-defined risk factor for atherosclerosis. A reasonable contributing mechanism could involve the postprandial increase of plasma lipid hydroperoxides (LPO) affecting the oxidant/antioxidant balance and increasing the susceptibility of LDL to oxidation. Wine has been shown to prevent both these events. The present study was designed to investigate the effect of supplementing a meal with grape seed proanthocyanidins (the main phenolic antioxidant of red wine) on plasma postprandial oxidative stress. In two different sessions, 8 healthy volunteers consumed the same test meal rich in oxidized and oxidizable lipids without (control) or with 300 mg of a proanthocyanidin-rich grape seeds extract (GSE). Lipid hydroperoxide concentration, antioxidant status, and LDL resistance to oxidative modification were measured in postprandial plasma. The content of LPO in chylomicrons was 1.5-fold higher after the control meal than after the GSE-supplemented meal. Plasma LPO increased only after consumption of the control meal. The plasma antioxidant capacity increased in the postprandial phase only following the GSE supplemented meal. LDL isolated 3 h after the control meal tended to be more susceptible to oxidative modification (but the difference did not reach statistical significance). An opposite trend was observed following the GSE supplemented meal. In conclusion, the supplementation of a meal with GSE minimizes the postprandial oxidative stress by decreasing the oxidants and increasing the antioxidant levels in plasma, and, as a consequence, enhancing the resistance to oxidative modification of LDL.
餐后高脂血症是动脉粥样硬化明确的危险因素。一个合理的促成机制可能涉及餐后血浆脂质氢过氧化物（LPO）增加，影响氧化还原平衡并增加低密度脂蛋白（LDL）的氧化易感性。葡萄酒已被证明可预防这两种情况。本研究旨在调查在餐食中补充葡萄籽原花青素（红酒的主要酚类抗氧化剂）对餐后血浆氧化应激的影响。在两个不同的时间段，8名健康志愿者食用了相同的富含氧化和可氧化脂质的测试餐，一组未补充（对照组），另一组补充了300毫克富含原花青素的葡萄籽提取物（GSE）。测量餐后血浆中的脂质氢过氧化物浓度、抗氧化状态以及LDL对氧化修饰的抗性。对照组餐后乳糜微粒中LPO的含量比补充GSE餐后高1.5倍。仅在食用对照餐后血浆LPO增加。仅在补充GSE的餐后，餐后阶段血浆抗氧化能力才增加。对照餐后3小时分离出的LDL往往更易受氧化修饰（但差异未达到统计学意义）。补充GSE餐后观察到相反的趋势。总之，餐食中补充GSE可通过降低血浆中的氧化剂并增加抗氧化剂水平，从而最大程度地减少餐后氧化应激，并因此增强LDL对氧化修饰的抗性。
