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The effect of adding strawberries to a cholesterol‐lowering dietary portfolio on markers of oxidative stress
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.890.24
Subject(s) - tbars , food science , oxidative stress , chemistry , cholesterol , antioxidant , oxidative phosphorylation , lipid peroxidation , biochemistry
Objective: To assess the antioxidant effects of strawberries added to an effective cholesterol‐lowering diet (dietary portfolio). Methods: Twenty‐eight hyperlipidemic subjects following a cholesterol‐lowering dietary portfolio, consisting of soy, viscous fiber, plant sterol and nuts, wererandomized to take strawberries (454 g/d, 112 kcal) or additional oat bran bread (65 g/d, 112 kcal, ≈2g β‐glucan) (control) each for one month in a cross‐over design. Results: Both the strawberry and oat bran bread treatments significantly increased serum protein thiols (P<0.001 and P=0.001, respectively), indicating protection of proteins from oxidative damage. TBARS in LDL fraction were significantly reduced with strawberries (P=0.004), indicating protection of LDL from oxidation, however, no significant reduction was seen with oat bran bread (P=0.816). No effect of treatment was seen on conjugated dienes as an additional indicator of LDL oxidative damage. Conclusion: Both strawberries and oat bran bread reduced oxidative damage to serum proteins. However, only strawberries provided evidence of increased protection of LDL from oxidation. Funding: Canada Research Chair Endowment of the Federal Government of Canada; The California Strawberry Commission