Vinson Joe A, Bose Pratima, Proch John, Al Kharrat Hassan, Samman Najwa
Department of Chemistry, University of Scranton, Scranton, Pennsylvania 18510, USA.
J Agric Food Chem. 2008 Jul 23;56(14):5884-91. doi: 10.1021/jf073309b. Epub 2008 Jun 18.
Cranberry products and especially cranberry juice (CJ) have been consumed for health reasons primarily due to their effect on urinary tract infections. We investigated the quantity of both free and total (after hydrolysis) phenolic antioxidants in cranberry products using the Folin assay. The order of amount of total polyphenols in cranberry foods on a fresh weight basis was as follows: dried > frozen > sauce > jellied sauce. On a serving size basis for all cranberry products, the order was as follows: frozen > 100% juice > dried > 27% juice > sauce > jellied sauce. High fructose corn syrup (HFCS) is a major source of sugar consumption in the U.S. and contains both glucose and fructose, potential mediators of oxidative stress. We investigated the effect of the consumption of HFCS and ascorbate with CJ antioxidants or without CJ (control) given to 10 normal individuals after an overnight fast. Plasma antioxidant capacity, glucose, triglycerides, and ascorbate were measured 6 times over 7 h after the consumption of a single 240 mL serving of the two different beverages. The control HFCS caused a slight decrease in plasma antioxidant capacity at all time points and thus an oxidative stress in spite of the presence of ascorbate. CJ produced an increase in plasma antioxidant capacity that was significantly greater than control HFCS at all time points. Postprandial triglycerides, due to fructose in the beverages, were mainly responsible for the oxidative stress and were significantly correlated with the oxidative stress as measured by the antioxidant capacity. Cranberries are an excellent source of high quality antioxidants and should be examined in human supplementation studies.
蔓越莓产品，尤其是蔓越莓汁（CJ），因其对尿路感染的作用，主要出于健康原因而被食用。我们使用福林法测定了蔓越莓产品中游离和总（水解后）酚类抗氧化剂的含量。以鲜重计，蔓越莓食品中总多酚含量的顺序如下：干制>冷冻>果酱>果冻酱。以所有蔓越莓产品的一份量计，顺序如下：冷冻>100%果汁>干制>27%果汁>果酱>果冻酱。高果糖玉米糖浆（HFCS）是美国食糖消费的主要来源，含有葡萄糖和果糖，是氧化应激的潜在介质。我们研究了在10名正常个体禁食过夜后，给予含CJ抗氧化剂或不含CJ（对照）的HFCS和抗坏血酸的消费效果。在饮用240毫升两种不同饮料的单份后7小时内，6次测量血浆抗氧化能力、葡萄糖、甘油三酯和抗坏血酸。对照HFCS在所有时间点均导致血浆抗氧化能力略有下降，因此尽管存在抗坏血酸，仍产生了氧化应激。CJ在所有时间点均使血浆抗氧化能力增加，且显著高于对照HFCS。由于饮料中的果糖，餐后甘油三酯是氧化应激的主要原因，并且与通过抗氧化能力测量的氧化应激显著相关。蔓越莓是优质抗氧化剂的极佳来源，应在人体补充研究中进行检验。
