Ávila-Escalante María Luisa, Coop-Gamas Fibi, Cervantes-Rodríguez Margarita, Méndez-Iturbide Daniel, Aranda-González Irma Isela
Faculty of Medicine, Autonomous University of Yucatan, Yucatan, Mexico.
Faculty of Health Sciences, Autonomous University of Tlaxcala, Tlaxcala, Mexico.
J Food Biochem. 2020 May;44(5):e13191. doi: 10.1111/jfbc.13191. Epub 2020 Mar 11.
Oxidative stress is associated with several chronic diseases. It is acknowledged that molecules damaged by reactive oxygen species activate the inflammatory process and that this response increases the production of free radicals. Modifications in a diet can improve or decrease redox state markers. The aim of this revision was to provide an update of clinical controlled trials, to assess changes in diet and markers of oxidative stress in subjects with metabolic diseases. They were investigated randomized controlled intervention studies (RCTs) published in MEDLINE (U.S. National Library of Medicine, National Institutes of Health) that were conducted in subjects with obesity, hypertension, diabetes, or dyslipidemia; with dietary intervention; where markers of oxidative stress have been evaluated and published in the last 5 years. Food antioxidants, hypocaloric diets with loss of adipose tissue, substitution of animal protein by vegetable, and changes in the microbiota improve antioxidant status in people with chronic disease. PRACTICAL APPLICATIONS: Hyperglycemia in diabetes mellitus and adipose tissue in obesity are known to trigger oxidative stress. Oxidative stress, in turn, decreases insulin sensitivity and favors an inflammatory state producing adhesion molecules. Oxidative stress and adhesion molecules, can increase blood pressure and oxidation of lipoproteins, that ultimately could lead to a cerebrovascular event. Consumption of high-antioxidant and polyphenol foods increases plasma antioxidant capacity and decreases oxidative stress markers in people with diabetes, obesity, hypertension, and hypertriglyceridemia. In addition, weight loss caused by caloric restriction with or without exercise increases the endogenous antioxidant capacity. Therefore, it is likely that the combination of a hypocaloric diet with a high content of antioxidants and polyphenols will have a greater effect. Other dietary changes with antioxidant effect, such as the substitution of animal for vegetable protein or the addition of fiber, might be mediated by changes in the microbiota. However, this aspect requires further study.
氧化应激与多种慢性疾病相关。人们认识到，被活性氧物质损伤的分子会激活炎症过程，且这种反应会增加自由基的产生。饮食方面的改变可以改善或降低氧化还原状态标志物。本次综述的目的是更新临床对照试验，以评估代谢疾病患者饮食和氧化应激标志物的变化。我们检索了美国国立医学图书馆（美国国立卫生研究院）的MEDLINE数据库中发表的随机对照干预研究（RCT），这些研究针对肥胖、高血压、糖尿病或血脂异常患者；进行了饮食干预；并在过去5年中对氧化应激标志物进行了评估并发表。食物抗氧化剂、减少脂肪组织的低热量饮食、用植物蛋白替代动物蛋白以及微生物群的变化可改善慢性病患者的抗氧化状态。实际应用：糖尿病中的高血糖和肥胖中的脂肪组织已知会引发氧化应激。反过来，氧化应激会降低胰岛素敏感性并促进产生粘附分子的炎症状态。氧化应激和粘附分子会增加血压和脂蛋白氧化，最终可能导致脑血管事件。食用高抗氧化剂和多酚类食物可提高糖尿病、肥胖、高血压和高甘油三酯血症患者的血浆抗氧化能力，并降低氧化应激标志物。此外，无论是否运动，热量限制导致的体重减轻都会增加内源性抗氧化能力。因此，低热量饮食与高含量抗氧化剂和多酚的组合可能会产生更大的效果。其他具有抗氧化作用的饮食变化，如用植物蛋白替代动物蛋白或添加纤维，可能是由微生物群的变化介导的。然而，这方面需要进一步研究。
