Ruel Guillaume, Pomerleau Sonia, Couture Patrick, Lamarche Benoît, Couillard Charles
Lipid Research Center, Laval University Medical Research Center, CHUL Pavilion, Laval University, Quebéc, Canada.
Metabolism. 2005 Jul;54(7):856-61. doi: 10.1016/j.metabol.2005.01.031.
Low-density lipoprotein (LDL) oxidation is closely implicated in the development of atherosclerotic cardiovascular disease (CVD), and thus, reducing LDL susceptibility to oxidation with antoxidants could be of importance in CVD prevention. Flavonoids, polyphenolic compounds found in a large selection of fruits and vegetables, have been characterized as having a strong antioxidant potential, and intake of flavonoid-rich foods has been related to decreased morbidity and mortality from heart disease. The present study was therefore undertaken to investigate the effect of flavonoid-rich cranberry juice supplementation on plasma lipoprotein levels and LDL oxidation. For that purpose, 21 men (age +/- SD, 38 +/- 8 years) were enrolled in a 14-day intervention and instructed to drink cranberry juice 7 mL/kg body weight per day. Physical and metabolic measures including plasma lipid and oxidized LDL (OxLDL) concentrations as well as antioxidant capacity were performed before and after the intervention. At baseline, we found that plasma OxLDL levels were significantly associated with waist circumference ( r = 0.47, P = .0296) as well as plasma triglyceride ( r = 0.68, P = .0007) and apolipoprotein B ( r = 0.91, P < .0001) concentrations. The intervention led to a reduction in plasma OxLDL levels (-9.9% +/- 17.8%, P = .0131) and increase in antioxidant capacity (+6.5% +/- 10.3%, P = .0140). However, no relationship was found between both of these changes ( r = -.01, not significant). The intervention did not result in any improvement of plasma lipoprotein-lipid or inflammatory marker concentrations. Our results show that short-term cranberry juice supplementation is associated with significant increase in plasma antioxidant capacity and reduction in circulating OxLDL concentrations. Although the physiological relevance of our observations needs to be further examined, our study supports the potential role of antioxidant-rich foods in maintaining health and preventing CVD.
低密度脂蛋白（LDL）氧化与动脉粥样硬化性心血管疾病（CVD）的发生密切相关，因此，用抗氧化剂降低LDL的氧化敏感性可能对预防CVD具有重要意义。黄酮类化合物是在大量水果和蔬菜中发现的多酚类化合物，具有很强的抗氧化潜力，摄入富含黄酮类化合物的食物与心脏病发病率和死亡率的降低有关。因此，本研究旨在探讨补充富含黄酮类化合物的蔓越莓汁对血浆脂蛋白水平和LDL氧化的影响。为此，招募了21名男性（年龄±标准差，38±8岁）进行为期14天的干预，并指示他们每天饮用7 mL/kg体重的蔓越莓汁。在干预前后进行了包括血浆脂质和氧化LDL（OxLDL）浓度以及抗氧化能力在内的身体和代谢测量。在基线时，我们发现血浆OxLDL水平与腰围（r = 0.47，P = 0.0296）以及血浆甘油三酯（r = 0.68，P = 0.0007）和载脂蛋白B（r = 0.91，P < 0.0001）浓度显著相关。干预导致血浆OxLDL水平降低（-9.9%±17.8%，P = 0.0131），抗氧化能力增加（+6.5%±10.3%，P = 0.0140）。然而，在这两种变化之间未发现相关性（r = -0.01，无显著性）。干预并未导致血浆脂蛋白 - 脂质或炎症标志物浓度有任何改善。我们的结果表明，短期补充蔓越莓汁与血浆抗氧化能力显著增加和循环OxLDL浓度降低有关。尽管我们观察结果的生理相关性需要进一步研究，但我们的研究支持了富含抗氧化剂的食物在维持健康和预防CVD方面的潜在作用。
