Department of Nutrition, University of California, Davis, Davis, California, USA.
J Am Coll Nutr. 2010 Feb;29(1):46-54. doi: 10.1080/07315724.2010.10719816.
Elevated levels of lipids, such as total cholesterol (TC), low-density lipoprotein cholesterol (LDL), and triglycerides (TG), are widely recognized as risk factors for cardiovascular disease (CVD). Oxidized LDL (OxLDL) is an emerging risk factor considered relevant in oxidative stress and endothelial dysfunction, which is implicated in the progression of CVD. Consumption of a diet rich in polyphenols may be cardioprotective through its impact on oxidative stress and protecting LDL from oxidation.
This study was designed to test the ability of strawberry phenolic compounds to mitigate the postprandial effects of a high-fat meal on OxLDL as well as investigate the effects of phenolic compounds on lipid metabolism.
Twenty-four hyperlipidemic men and women (14 women, 10 men; mean age 50.9 +/- SD 15 years) were recruited to participate in this randomized, single-blind, placebo-controlled, 12-wk crossover trial. After a 10-day run-in period, subjects consumed either an active strawberry beverage (Str; containing 10 g freeze-dried fruit) or a placebo (Pbo) beverage matched in energy and macronutrient composition for 6 weeks. Twice before randomization and once at the 6-week crossover point, subjects received either Str or Pbo with a high-fat challenge meal (HFM). TC, LDL, high-density lipoprotein cholesterol, TG, and OxLDL were measured at defined intervals for 6 h before and after HFM challenge. Fasting concentrations of blood variables at 0, 6, and 12 weeks were compared to assess chronic intake of Str or Pbo.
After the HFM during the run-in period, TG and OxLDL were lower after Str than Pbo (p = 0.005, p = 0.01, and p = 0.0008, respectively). HFM responses after 6 weeks of Str versus Pbo resulted in decreased lipid levels and a sex by treatment interaction for OxLDL (p = < 0.0001, and p = 0.0002).
The present results support a role for strawberry in mitigating fed-state oxidative stressors that may contribute to atherogenesis.
总胆固醇（TC）、低密度脂蛋白胆固醇（LDL）和甘油三酯（TG）等脂质水平升高被广泛认为是心血管疾病（CVD）的危险因素。氧化型 LDL（OxLDL）是一种新兴的危险因素，被认为与氧化应激和内皮功能障碍有关，这与 CVD 的进展有关。富含多酚的饮食可能通过其对氧化应激的影响和保护 LDL 免受氧化来发挥心脏保护作用。
本研究旨在测试草莓酚类化合物减轻高脂肪餐后 OxLDL 的能力，并研究酚类化合物对脂质代谢的影响。
招募了 24 名高脂血症男女（14 名女性，10 名男性；平均年龄 50.9 ± 15 岁）参加这项随机、单盲、安慰剂对照、12 周交叉试验。在 10 天的导入期后，受试者连续 6 周分别饮用活性草莓饮料（Str；含 10 克冻干水果）或能量和宏量营养素成分匹配的安慰剂（Pbo）饮料。在随机分组前两次和 6 周交叉点一次，受试者接受 Str 或 Pbo 与高脂肪挑战餐（HFM）。在 HFM 挑战前和后 6 小时内，测定 TC、LDL、高密度脂蛋白胆固醇、TG 和 OxLDL。在 0、6 和 12 周时比较空腹血液变量的浓度，以评估 Str 或 Pbo 的慢性摄入。
在导入期的 HFM 期间，Str 后 TG 和 OxLDL 低于 Pbo（p = 0.005，p = 0.01 和 p = 0.0008，分别）。Str 与 Pbo 相比，6 周后 HFM 反应导致脂质水平降低，OxLDL 存在性别与处理的交互作用（p = <0.0001，p = 0.0002）。
本研究结果支持草莓在减轻可能导致动脉粥样硬化的进食状态氧化应激方面的作用。
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