Share This Article:

The Oxidative Stress Balance Measured in Humans with Different Markers, Following a Single Oral Antioxidants Supplementation or a Diet Poor of Antioxidants

Abstract Full-Text HTML Download Download as PDF (Size:189KB) PP. 64-70
DOI: 10.4236/jcdsa.2011.13011    4,322 Downloads   8,777 Views   Citations

ABSTRACT

Four different markers of oxidative stress [OS] (8-OHdG in urine, 8-Iso-PGF, hydroperoxides and carbonylated proteins in plasma, a new marker of antioxidant capacity (AC) in plasma/urine/saliva, and hs-CRP were determined concomitantly in twelve apparently healthy volunteers. All the markers were determined at 8 am, 10 am, 12 am in three different moments: after a week of normal diet (baseline), after an acute supplementation with an antioxidant pool, and finally following a week of a diet poor in antioxidant. The supplementation of antioxidants determined a significant (t test p < 0.05) decrease up to 12% of 8-OHdG in urine and up to 46% of carbonylated proteins in plasma, whereas hydroperoxides and 8-Iso-PGF were unmodified; the antioxidant capacity increased significantly (t test p < 0.05) up to 19%, 78%, and 67%, respectively in plasma, urine and saliva. Hs-CRP was unchanged.The diet poor in antioxidant caused significant increases (t test p< 0.01) of hydroperoxides (up to 24%), 8-Iso-PGF 23 (up to 69%), carbonylated proteins (up to 76%) and 8-OHdG (up to 16%): hs-CRP increase reached 72% despite the levels were still within the normal range. Any reduction of soluble antioxidants activity in plasma was detected, whereas in urine and saliva a reduction of 45% and 38% respectively was shown. In conclusion, the antioxidant surplus determined by a single antioxidants pool administration seems to protect DNA and proteins from oxidation. On the contrary the shortage of antioxidant intake increases all the markers of OS, particularly those related to lipids and proteins, whereas the DNA seems to be protected more efficiently. The AC in plasma tends to be constant, and the limitation of antioxidants intake is followed by reduction of AC in urine and saliva.

Conflicts of Interest

The authors declare no conflicts of interest.

Cite this paper

U. Cornelli, G. Belcaro and A. Finco, "The Oxidative Stress Balance Measured in Humans with Different Markers, Following a Single Oral Antioxidants Supplementation or a Diet Poor of Antioxidants," Journal of Cosmetics, Dermatological Sciences and Applications, Vol. 1 No. 3, 2011, pp. 64-70. doi: 10.4236/jcdsa.2011.13011.

References

[1] G. Buckland, C. A. González, A. Agudo, et al., “Adherence to the Mediterranian Diet and Risk of Coronary Heart Disease in the Spanish EPIC Cohort Study,” American Journal of Epidemiology, Vol. 170, No. 12, 2009, pp. 1518-1529. doi:10.1093/aje/kwp282
[2] L. A. Bazzano, M. K. Serdula and S. Liu, “Dietary Intake of Fruit and Vegetables and Risk of Cardiovascular Disease,” Current Atherosclerosis Reports, Vol. 5, No. 6, 2003, pp. 492-499. doi:10.1007/s11883-003-0040-z
[3] B. J. Willcox, J. D. Curb and B. L. Rodriguez, “Antioxidant in Cardiovascular Health and Disease: Key Lessons from Epidemiological Studies,” American Journal of Cardiology, Vol. 101, No. 10, 2008, pp. 75D-85D. doi:10.1016/j.amjcard.2008.02.012
[4] C. A. Gonzalez, “The European Prospective Investigation into Cancer and Nutrition (EPIC),” Public Health Nutrition, Vol. 9, No. 1a, 2006, pp. 124-126. doi:10.1079/PHN2005934
[5] A. Koushik, D. J. Hunter, D. Spiegleman, et al., “Fruits, Vegetables and Colon Cancer Risk in a Pooled Analysis of 14 Cohort Studies,” Journal of the National Cancer Institute, Vol. 99, No. 19, 2007, pp. 1471-1483. doi:10.1093/jnci/djm155
[6] P. Boffetta, E. Couto, J. Wichmann, et al., “Fruit and Vegetable Intake and Overall Risk in the European Prospective Investigation into Cancer and Nutrition (EPIC),” Journal of the National Cancer Institute, Vol. 102, No. 8, 2010, pp. 529-537. doi:10.1093/jnci/djq072
[7] F. L. B?chner, H. B. Bueno-de-Mesquita, M. M. Ros, et al., “Variety in Fruit and Vegetable Consumption and the Risk of Lung Cancer in the European Prospective Investigation into Cancer and Nutrition,” Cancer Epidemiology, Biomarkers & Prevention, Vol. 19, No. 9, 2010, pp. 2278-2286.
[8] H. Y. Huang, B. Caballero, S. Chang, et al., “The Efficacy and Safety of Multivitamin and Mineral Supplement Use to Prevent Cancer and Chronic Disease in Adults: A Systematic Review for a National Institute of Health State-of-the-Science Conference,” Annals of Internal Medicine, Vol. 145, No. 5, 2006, pp. 372-385.
[9] S. Mayne, “Antioxidant Nutrients and Chronic Disease: Use of Biomarkers of Exposure and Oxidative Stress Status in Epidemiologic Research,” Journal of Nutrition, Vol. 133, No. 3, 2003, pp. 933S-940S.
[10] E. S. Hwang and G. H. Kim, “Biomarkers for Oxidative Stress Status of DNA, Lipids, and Proteins in Vitro and in Vivo Cancer Research,” Toxicology, Vol. 229, No. 1-2, 2006, pp. 1-10. doi:10.1016/j.tox.2006.10.013
[11] M. Valko, D. Leibfritz, J. Moncol, et al., “Free Radicals and Antioxidants in Normal Physiological Functions and Human Disease,” The International Journal of Biochemistry & Cell Biology, Vol. 39, No. 1, 2007, pp. 44-84. doi:10.1016/j.biocel.2006.07.001
[12] E. Niki, “Assessment of Antioxidant Capacity in Vitro and in Vivo,” Free Radical Biology & Medicine, Vol. 49, No. 4, 2010, pp. 503-515. doi:10.1016/j.freeradbiomed.2010.04.016
[13] FIA. http://www.fia-db.com/-2003
[14] National Research Institute for Food and Nutrition, “Food Composition,” EDRA Medical Publishing & New Media, Milan, 2002.
[15] U. Cornelli, R. Terranova, S. Luca, et al., “Bioavailability and Antioxidant Activity of Some Food Supplements in Men and Women Using the D-Roms Test as a Marker of Oxidative Stress,” Journal of Nutrition, Vol. 131, No. 12, 2001, pp. 3208-3211.
[16] S. A. Dillon, G. M. Lowe, D. Billington and K. Rahman, “Dietary Supplementation with Aged Garlic Extract Reduces Plasma and Urine Concentration of 8-Iso-Pros- taglandin F(2 alpha) in Smoking and Nonsmoking Men and Women,” Journal of Nutrition, Vol. 132, No. 9, 2002, pp. 168-171.
[17] S. Mei, Q. Yao, C. Wu and G. Xu, “Determination of Urinary 8-Hydroxy-2-Deoxyguanosine by Two Approaches-Capillary Electrophoresis and GC/MS: An Assay for in Vivo Oxidative DNA Damage in Cancer Patients,” Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences, Vol. 827, No. 1, 2005, pp. 83-87. doi:10.1016/j.jchromb.2005.04.001
[18] H. Buss, T. P. Chan, K. B. Sluis, et al., “Protein Carbonyl Measurement by a Sensitive Elisa Method,” Free Radical Biology & Medicine, Vol. 23, No. 3, 1997, pp. 361-366. doi:10.1016/S0891-5849(97)00104-4
[19] N. Rifai and P. M. Ridker, “High-Sensitivity C-Reactive Protein: A Novel and Promising Marker of Coronary Heart Disease,” Clinical Chemistry, Vol. 47, No. 3, 2001, pp. 403-411.
[20] I. Rahman, S. K. Biswas and P. A. Kirkham, “Regulation of Inflammation and Redox Signaling by Dietary Polyphenols,” Biochemical Pharmacology, Vol. 72, No. 11, 2006, pp. 1439-1452. doi:10.1016/j.bcp.2006.07.004
[21] M. Macarrone and B. Br?ne, “Redox Regulation in Acute and Chronic Inflammation,” Cell Death & Differentiation, Vol. 16, No. 8, 2009, pp. 1184-1186. doi:10.1038/cdd.2009.65
[22] Y. I. Miller, S. H. Choi, L. Fang and R. Harkewicz, “Toll-Like Receptors-4 and Lipoprotein Accumulation in Macrophages,” Trends in Cardiovascular Medicine, Vol. 19, No. 6, 2009, pp. 227-232. doi:10.1016/j.tcm.2010.02.001
[23] A. Sch?ffler and J. Sch?lmerich, “Innate Immunity and Adipose Tissue Biology,” Trends in Immunology, Vol. 31, No. 6, 2010, pp. 228-235.
[24] E. L. Schiffin, “Antioxidant in Hypertension and Cardiovascular Disease,” Molecular Interventions, Vol. 10, No. 6, 2010, pp. 354-362.
[25] I. F. Benzie and J. J. Strain, “The Ferric Reducing Ability of Plasma (FRAP) as a Measure of Antioxidant Power: The FRAP Assay,” Analytical Biochemistry, Vol. 239, No. 1, 1996, pp. 70-76. doi:10.1006/abio.1996.0292
[26] H. R. Suma, K. Prabhu, R. P. Shenoy, et al., “Estimation of Salivary Protein Thiols and Total Antioxidant Power of Saliva in Brain Tumor Patients,” Journal of Cancer Research and Therapeutics, Vol. 6, No. 3, 2010, pp. 278-281. doi:10.4103/0973-1482.73357
[27] W. M. Edgar, “Saliva: Its Secretion, Composition and Function,” British Dental Journal, Vol. 172, No. 8, 1992 pp. 91-96. doi:10.1038/sj.bdj.4807861
[28] M. H. Carlsen, B. L. Halvorsen, K. Holte, et al., “The Total Antioxidant Content of More than 3100 Foods, Beverages, Spices, Herbs and Supplement Used Worldwide,” Nutrition Journal, Vol. 9, No. 3, pp. 9-13.

  
comments powered by Disqus

Copyright © 2019 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.