Premium
Hass Avocado Improves Postprandial Vascular Reactivity When Consumed in Combination with Cooked Hamburger Meat
Author(s) -
Li Zhaoping,
Zhang Yanjun,
Henning Susanne M.,
Wong Angela,
Jones Alexis,
Zerlin Alona,
Thames Gail,
Bowerman Susan,
Heber David
Publication year - 2012
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.26.1_supplement.lb343
Subject(s) - postprandial , food science , ingestion , chemistry , lipid peroxidation , oleic acid , antioxidant , medicine , biochemistry , insulin
The Hass Avocado contains monounsaturated fats (oleic acid) and antioxidants (carotenoids, tocopherol). Cooked hamburger meat contains lipid peroxidation products formed during cooking. After ingestion, the stomach functions as a bioreactor, generating lipid peroxides and this process can be inhibited when antioxidants are ingested together with the meat. The present study was conducted in eleven healthy subjects on two separate occasions consuming either a 250 gram hamburger patty alone (ca. 436 Cal and 25 g fat) or the hamburger together with 68 grams of avocado flesh (an additional 114 Cal and 11 g of fat for a total of 550 Cal and 36 g fat), a common culinary combination, to assess effects on vascular health. Following a standard peripheral arterial tonometry (PAT) method (Itamar) to calculate PAT index there was a significant decrease 2 hours following hamburger ingestion alone (2.19 ± 0.36 vs. 1.56 + 0.21, p=0.0007) which was prevented when avocado was ingested with the burger (2.17 ± 0.57 vs. 2.08 ± 0.51, NS (p= 0.68). Monocytes were isolated from postprandial blood samples and I kappa‐B alpha (IKBa) protein measured to assess effects on activation of inflammation. At 3 hours, there was a significant preservation of IkBa (131 % vs. 58 %, p=0.03) consistent with inhibition of inflammation via the NF‐kappa B pathway. Triglycerides, MDA, IL‐6, and TNF‐alpha increased postprandially but were not further increased when avocado was ingested with the burger compared to burger alone, despite the added fat and calories from the avocado. These observations are consistent with beneficial antioxidant and vascular health effects of ingesting added Hass avocado with a hamburger patty. Study Supported by The Hass Avocado Board