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Polyphenol‐rich foods exhibit DNA antioxidative properties and protect the glutathione system in healthy subjects
Author(s) -
Pedret Anna,
Valls Rosa M.,
FernándezCastillejo Sara,
Catalán Úrsula,
Romeu Marta,
Giralt Montserrat,
LamuelaRaventós Rosa M.,
MedinaRemón Alexander,
Arija Victoria,
Aranda Núria,
Espinel Alberto,
Delgado Marco Antonio,
Solà Rosa
Publication year - 2012
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.201100676
Subject(s) - polyphenol , food science , urine , oxidative stress , urinary system , mediterranean diet , wine , chemistry , excretion , biomarker , glutathione , oxidative damage , physiology , medicine , antioxidant , biochemistry , enzyme
Scope Polyphenols (ingested via food items) can decrease DNA , and oxidative damage of proteins and lipids. However, polyphenol effects in healthy populations have not been well defined. The aim of this study was to assess the relationship between urinary total polyphenol excretion ( TPE ), a biomarker of total polyphenol intake ( TPI ), polyphenol‐rich foods, and oxidative stress biomarkers in healthy adults of different ages participating in the cross‐sectional PAS cual MED icina study. Methods and results Urinary TPE was determined by F olin– C iocalteau method in spot urine samples of 81 participants (46 women), classified into three age groups: 18 to 39, 40 to 54, and 55 to 72 years of age. TPI was quantified from 3‐day dietary records using the P henol‐ E xplorer database. Urinary TPE increased with age ( p < 0.001). Urinary TPE was inversely associated with urinary 8‐hydroxydeoxyguanosine (8‐ OH d G ; p <0.001) and erythrocyte‐oxidized glutathione concentrations ( p < 0.05). A negative association between urinary 8‐OHdG and daily intake of polyphenols from vegetables and fermented beverages such as red wine was observed. Conclusion Urinary TPE increased with age and may reflect attenuation of oxidative damage. These results could explain the beneficial effects in healthy individuals of a diet rich in vegetables and moderate red wine; food items typical of the M editerranean diet.