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Pecan‐enriched meal inhibits postprandial LDL oxidation in healthy subjects
Author(s) -
Mccarthy Katie,
GabanChong Natasha,
Hudthagosol Chatrapa,
Oda Keiji,
Sabaté Joan,
HassoHaddad Ella
Publication year - 2009
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.23.1_supplement.337.6
Subject(s) - postprandial , meal , chemistry , gallic acid , food science , polyphenol , ldl cholesterol , cholesterol , antioxidant , biochemistry , medicine , insulin
Objective Pecans ( Carya illinoinensis ) are a source of tocopherols and phenolics which may confer health benefits. The objective of this study was to test the effect of pecans on postprandial concentrations of circulating phenolic components and oxidized‐LDL (ox‐LDL) responses. Methods Plasma levels of ox‐LDL and polyphenols were measured in 16 healthy subjects after consumption of test meals with either 100g of whole pecans, 100g of ground pecans or an energy‐equivalent amount of refined olive oil as control in a randomized cross‐over design at 1‐week intervals. Phenolic concentrations were determined by the Folin‐Ciocalteau reagent and oxidized‐LDL by ELISA (Alpco Diagnostics, Salem, NH). Results The change in log(ox‐LDL) over 24 hours was examined using a mixed model statistical approach with repeated measures over time. A significant decrease in log ox‐LDL was found at 2 hours (‐29.6%, p=0.04) and 3 hours (‐33.3%, p <0.02); however, levels at 1, 5, 8 or 24 hours were not different from baseline. A 21% increase ( p <0.05) in phenolic 5‐hour AUC was observed after the ground pecan compared to control meal (LSMƒpSE 8.25ƒp0.9 vs 6.91ƒp0.9 mmol·h/L gallic equivalents, respectively). Conclusion Pecan consumption may increase postprandial circulating phenolic compounds and protect LDL cholesterol from oxidation. Funding National Pecan Shellers Association