Vitamin C and fibre consumption from fruits and vegetables improves oxidative stress markers in healthy young adults.

Hermsdorff, Helen Hermana Miranda; Barbosa, Kiriaque Barra Ferreira; Volp, Ana Carolina Pinheiro; Puchau, Blanca; Bressan, Josefina; Zulet, Maria Angeles; Martínez, José Alfredo

Vitamin C and fibre consumption from fruits and vegetables improves oxidative stress markers in healthy young adults.

Date

2011

Authors

Hermsdorff, Helen Hermana Miranda

Barbosa, Kiriaque Barra Ferreira

Volp, Ana Carolina Pinheiro

Puchau, Blanca

Bressan, Josefina

Zulet, Maria Angeles

Martínez, José Alfredo

Abstract

The aim of the present cross-sectional study was to assess the potential relationships between fruit and vegetable (FV) consumption and some oxidative stress markers in young adults, with particular emphasis on fibre and vitamin C intake. The study enrolled 246 healthy subjects (eighty-eight men and 158 women), with a mean age of 22 (SD 3) years and a mean BMI of 21·9 (SD 2·8) kg/m2. Dietary intake, anthropometry, blood pressure, lifestyle features and blood biochemical data were assessed with validated procedures. Those subjects in the highest tertile (T) of FV consumption ($705 g/d) had statistically lower oxidised LDL (ox-LDL) concentrations as well as higher plasma total antioxidant capacity (TAC) and glutathione peroxidase (GPx) activity (P for trend ,0·05), after adjusting for sex, age, energy intake, physical activity, smoking, BMI, vitamin supplement use and other confounding factors. Moreover, plasma ox-LDL concentrations showed a decreasing trend and TAC an increasing trend across tertiles of fibre (T3: $14 g/d) and vitamin C (T3: $150 mg/d) from FV intake, while GPx activity was positively associated with vitamin C intake (P for trend ,0·05). In conclusion, greater FV consumption was independently associated with reduced ox-LDL as well as increased TAC and GPx activity in healthy young adults, with dietary fibre and vitamin C from FV clearly being implicated in this beneficial relationship.

Keywords

Fruits - vegetables, Glutathione peroxidase, Oxidised LDL, Antioxidants

Citation

HERMSDORFF, H. H. M. et al. Vitamin C and fibre consumption from fruits and vegetables improves oxidative stress markers in healthy young adults. British Journal of Nutrition, v. 107, p. 1119–1127, 2011. Disponível em: <https://www.cambridge.org/core/journals/british-journal-of-nutrition/article/div-classtitlevitamin-c-and-fibre-consumption-from-fruits-and-vegetables-improves-oxidative-stress-markers-in-healthy-young-adultsdiv/29CF37B94B4BEB6D1F8EFEA1126A25E8>. Acesso em: 21 mar. 2017.