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Oral‐iron‐associated depletion of the fecal antioxidant capacity state is improved by concurrent dietary antioxidants
Author(s) -
Orozco Monica N,
Friel James K,
Schuemann Klaus,
Solomons Noel W
Publication year - 2008
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.22.1_supplement.445.1
Subject(s) - antioxidant , chemistry , feces , oxidative stress , food science , antioxidant capacity , reactive oxygen species , carotenoid , biochemistry , biology , ecology
Background: Iron's oxidative nature and ease to participate in redox reactions confer it the ability to produce reactive oxygen species (ROS) that may alter the normal antioxidant capacity state of feces, leading to oxidative damage in the colon. Objectives: To evaluate dietary antioxidants’ effect on the fecal antioxidant capacity state depleted by oral Fe supplementation. Methods: 12 adult males received 3 7‐d treatments of: A=120 mg Fe (FeSO 4 ), B=120 mg Fe + 30 mg carotenoids (CT) + 36.8 mg tocopherols and tocotrienols (TT), and C=120 mg Fe + 60 mg CT + 73.6 mg TT. Stool samples from baseline, active supplementation and washout phases were assayed for their capacity to blunt the production of indicator hydroxylated salicylic acid derivatives resulting from in vitro free‐radical attack by Fe 3+ exposure. Results: A significant reduction on the production of hydroxylated compounds with respect to regimen A was seen for treatments B and C. Baseline antioxidant capacity state was virtually restored with dietary CT + TT antioxidants. Conclusions: Dietary antioxidants may improve the depleted fecal antioxidant capacity state of persons taking Fe supplementation. Sponsored in part by the Malaysian Palm Oil Board and INF‐EMF.