Open AccessEffects of diet and age on oxidative damage products in healthy subjects
Author(s) -
M Krajcovicová-Kudlácková,
Martina Valachovičová,
Viera Pauková,
Mária Dušinská
Publication year - 2008
Publication title -
physiological research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.647
H-Index - 70
eISSN - 1802-9973
pISSN - 0862-8408
DOI - 10.33549/physiolres.931244
Subject(s) - oxidative stress , lipid peroxidation , dna damage , vitamin e , oxidative phosphorylation , medicine , vitamin c , antioxidant , oxidative damage , chemistry , endocrinology , carotene , free radical theory of aging , biochemistry , food science , dna
Damage of molecules as a consequence of oxidative stress hasbeen implicated in the pathogenesis of chronic diseases relatedto aging. Diet is a key environmental factor affecting theincidence of many chronic diseases. Antioxidant substances indiet enhance the DNA, lipid and protein protection by increasingthe scavenging of free radicals. Products of oxidative damage ofDNA (DNA strand breaks with oxidized purines or oxidizedpyrimidines), lipids (conjugated dienes of fatty acids) andproteins (carbonyls) in relation to nutrition (vegetarian diet vs.non-vegetarian, traditional mixed diet) were measured in youngwomen aged 20-30 years (46 vegetarians, 48 non-vegetarians)vs. older women aged 60-70 years (33 vegetarians, 34 nonvegetarians). In young subjects, no differences in values ofoxidative damage as well as plasma values of antioxidativevitamins (C,β-carotene) were observed between vegetarian andnon-vegetarian groups. In older vegetarian group significantlyreduced values of DNA breaks with oxidized purines, DNA breakswith oxidized pyrimidines and lipid peroxidation and on the otherhand, significantly increased plasma values of vitamin C and βcarotene were found compared to the respective non-vegetariangroup. Significant age dependences of measured parameters(increase in all oxidative damage products and decrease inplasma vitamin concentrations in older women) were noted onlyin non-vegetarians. Vegetarian values of older women vs. youngwomen were similar or non-significantly changed. The resultssuggest that increase of oxidative damage in aging may beprevented by vegetarian nutrition.