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Almond consumption reduces oxidative DNA damage and lipid peroxidation in young male smokers
Author(s) -
Jia Xudong,
Chen ChungYen,
Blumberg Jeffrey B.,
Li Ning
Publication year - 2007
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.21.5.a101-c
Subject(s) - lipid peroxidation , oxidative stress , dna damage , vitamin e , glutathione peroxidase , antioxidant , catalase , chemistry , superoxide dismutase , medicine , food science , vitamin c , biochemistry , endocrinology , dna
Oxidative stress induced by cigarette smoking is associated with the risk of cancer. Dietary antioxidants may reduce some oxidative damage related to carcinogenesis. Almonds are an excellent source of vitamin E (7 mg/30 g) and contain flavonoids (53 mg/30 g). Thus, we tested the effect of almonds (84 g/d) added to the diet for 4‐wk on nucleic acid damage (urinary 8‐OHdG; peripheral lymphocyte DNA strand breaks), lipid peroxidation (urinary MDA), and plasma antioxidant enzymes in 60 male (18–25 y) smokers (5–20 cigarettes/d) in a randomized, placebo‐controlled (100 g pork providing calories equal to the almond intake), cross‐over clinical trial. Pre‐treatment values of 8‐OHdG, MDA, and DNA strand breaks were significantly greater by 111, 50, and 300% in smokers than in 30 nonsmoking men. Superoxide dismutase (SOD), glutathione peroxidase (GPX), and catalase were significantly lower by 17, 7, and 10%, respectively, in smokers than nonsmokers. After almond consumption, plasma α‐tocopherol, SOD, and GPX were significantly increased by 10, 20, and 16%, respectively; 8‐OHdG, DNA strand breaks, and MDA were significantly decreased by 23, 31, and 38%. Post‐treatment values of DNA damage and lipid peroxidation in smokers were not different from those of nonsmokers. These results indicate that daily consumption of almonds can enhance antioxidant defenses and diminish smoking‐related oxidative damage.