UCLA Center for Human Nutrition, David Geffen School of Medicine at UCLA, 900 Veteran Avenue, Room 12-217 12-217 Warren Hall Box 951742, Los Angeles, California 90095, USA.
Food Funct. 2013 Feb 26;4(3):384-91. doi: 10.1039/c2fo30226h.
Hass avocados are rich in monounsaturated fatty acids (oleic acid) and antioxidants (carotenoids, tocopherols, polyphenols) and are often eaten as a slice in a sandwich containing hamburger or other meats. Hamburger meat forms lipid peroxides during cooking. After ingestion, the stomach functions as a bioreactor generating additional lipid peroxides and this process can be inhibited when antioxidants are ingested together with the meat. The present pilot study was conducted to investigate the postprandial effect of the addition of 68 g of avocado to a hamburger on vasodilation and inflammation. Eleven healthy subjects on two separate occasions consumed either a 250 g hamburger patty alone (ca. 436 cal and 25 g fat) or together with 68 grams of avocado flesh (an additional 114 cal and 11 g of fat for a total of 550 cal and 36 g fat), a common culinary combination, to assess effects on vascular health. Using the standard peripheral arterial tonometry (PAT) method to calculate the PAT index, we observed significant vasoconstriction 2 hours following hamburger ingestion (2.19 ± 0.36 vs. 1.56 ± 0.21, p = 0.0007), which did not occur when the avocado flesh was ingested together with the burger (2.17 ± 0.57 vs. 2.08 ± 0.51, NS p = 0.68). Peripheral blood mononuclear cells were isolated from postprandial blood samples and the Ikappa-B alpha (IκBα) protein concentration was determined to assess effects on inflammation. At 3 hours, there was a significant preservation of IκBα (131% vs. 58%, p = 0.03) when avocado was consumed with the meat compared to meat alone, consistent with reduced activation of the NF-kappa B (NFκB) inflammatory pathway. IL-6 increased significantly at 4 hours in postprandial serum after consumption of the hamburger, but no change was observed when avocado was added. Postprandial serum triglyceride concentration increased, but did not further increase when avocado was ingested with the burger compared to burger alone despite the added fat and calories from the avocado. These observations are suggestive of beneficial anti-inflammatory and vascular health effects of ingesting added Hass avocado with a hamburger patty.
哈斯鳄梨富含单不饱和脂肪酸（油酸）和抗氧化剂（类胡萝卜素、生育酚、多酚），通常作为三明治中的一片食用，夹有汉堡或其他肉类。汉堡肉在烹饪过程中会形成脂质过氧化物。摄入后，胃充当生物反应器，产生额外的脂质过氧化物，当抗氧化剂与肉一起摄入时，可以抑制这个过程。本初步研究旨在调查在汉堡中添加 68 克鳄梨对血管舒张和炎症的餐后影响。11 名健康受试者在两次不同的时间分别单独食用 250 克汉堡肉饼（约 436 卡路里和 25 克脂肪）或与 68 克鳄梨果肉一起食用（总共 550 卡路里和 36 克脂肪，共 114 卡路里和 11 克脂肪），这是一种常见的烹饪组合，以评估对血管健康的影响。使用标准的外周动脉张力测定（PAT）方法计算 PAT 指数，我们观察到汉堡摄入后 2 小时明显的血管收缩（2.19 ± 0.36 对 1.56 ± 0.21，p = 0.0007），而当鳄梨果肉与汉堡一起食用时则不会发生这种情况（2.17 ± 0.57 对 2.08 ± 0.51，NS p = 0.68）。从餐后血液样本中分离外周血单核细胞，并测定 Ikappa-B alpha（IκBα）蛋白浓度，以评估对炎症的影响。在 3 小时时，与仅食用肉相比，当与肉一起食用鳄梨时，IκBα（131%对 58%，p = 0.03）的显著保存，这与 NF-kappa B（NFκB）炎症途径的激活减少一致。在汉堡食用后 4 小时，血清中的 IL-6 显著增加，但当添加鳄梨时没有观察到变化。尽管添加了鳄梨的脂肪和卡路里，但餐后血清甘油三酯浓度增加，但与仅食用汉堡相比，当与汉堡一起食用鳄梨时，并未进一步增加。这些观察结果表明，与汉堡肉饼一起食用添加的哈斯鳄梨具有有益的抗炎和血管健康作用。
