Jenkins David J A, Nguyen Tri H, Kendall Cyril W C, Faulkner Dorothea A, Bashyam Balachandran, Kim In Joo, Ireland Chris, Patel Darshna, Vidgen Edward, Josse Andrea R, Sesso Howard D, Burton-Freeman Britt, Josse Robert G, Leiter Lawrence A, Singer William
Clinical Nutrition & Risk Factor Modification Center, St Michael's Hospital, Toronto, Ontario, Canada.
Metabolism. 2008 Dec;57(12):1636-44. doi: 10.1016/j.metabol.2008.07.018.
Effective diets reduce blood lipids and oxidative damage, both of which have been linked to the complications of diabetes and coronary heart disease. Our objective was to assess the effect of adding strawberries, as a source of antioxidants, to improve the antioxidant effect of a cholesterol-lowering diet (dietary portfolio). To this end, 28 hyperlipidemic subjects who had followed the dietary portfolio consisting of soy, viscous fiber, plant sterol, and nuts for a mean of 2.5 years were randomized to receive supplements of strawberries (454 g/d, 112 kcal) or additional oat bran bread (65 g/d, 112 kcal, approximately 2 g beta-glucan) (control) in a randomized 1-month crossover study with a 2-week washout. Strawberry supplementation resulted in a greater reduction in oxidative damage to low-density lipoprotein (LDL) measured as thiobarbituric acid-reactive substances in the LDL fraction (P = .014). At the end of the strawberry period, reductions in LDL cholesterol and in the ratio of total to high-density lipoprotein cholesterol were maintained close to 1-year values at -13.4% +/- 2.1% and -15.2% +/- 1.7%, respectively (P < .001), and were similar to the post-oat bran bread values. Strawberries also improved the palatability of the diet. We conclude that strawberry supplementation reduced oxidative damage to LDL while maintaining reductions in blood lipids and enhancing diet palatability. Added fruit may improve the overall utility of diets designed to lower coronary heart disease risk.
有效的饮食可降低血脂和氧化损伤，而这两者都与糖尿病和冠心病的并发症有关。我们的目标是评估添加草莓（作为抗氧化剂来源）对改善降胆固醇饮食（饮食组合）抗氧化效果的作用。为此，在一项为期1个月的随机交叉研究中，将28名平均遵循由大豆、粘性纤维、植物甾醇和坚果组成的饮食组合2.5年的高脂血症受试者随机分为两组，一组接受草莓补充剂（454克/天，112千卡），另一组接受额外的燕麦麸面包（65克/天，112千卡，约含2克β-葡聚糖）（对照组），每组为期2周的洗脱期。补充草莓导致以低密度脂蛋白（LDL）组分中硫代巴比妥酸反应性物质衡量的LDL氧化损伤显著降低（P = 0.014）。在草莓补充期结束时，LDL胆固醇和总胆固醇与高密度脂蛋白胆固醇之比的降低分别维持在接近1年时的-13.4%±2.1%和-15.2%±1.7%（P < 0.001），且与食用燕麦麸面包后的数值相似。草莓还改善了饮食的适口性。我们得出结论，补充草莓可降低LDL的氧化损伤，同时维持血脂降低并提高饮食适口性。添加水果可能会提高旨在降低冠心病风险的饮食的整体效用。
