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

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dc.contributor.authorHermsdorff, Helen Hermana Miranda
dc.contributor.authorBarbosa, Kiriaque Barra Ferreira
dc.contributor.authorVolp, Ana Carolina Pinheiro
dc.contributor.authorPuchau, Blanca
dc.contributor.authorBressan, Josefina
dc.contributor.authorZulet, Maria Angeles
dc.contributor.authorMartínez, José Alfredo
dc.date.accessioned2017-05-10T13:27:51Z
dc.date.available2017-05-10T13:27:51Z
dc.date.issued2011
dc.description.abstractThe 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.pt_BR
dc.identifier.citationHERMSDORFF, 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.pt_BR
dc.identifier.doihttps://doi.org/10.1017/S0007114511004235
dc.identifier.issn1475-2662
dc.identifier.urihttp://www.repositorio.ufop.br/handle/123456789/7695
dc.identifier.uri2https://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/29CF37B94B4BEB6D1F8EFEA1126A25E8pt_BR
dc.language.isoen_USpt_BR
dc.rightsrestritopt_BR
dc.subjectFruits - vegetablespt_BR
dc.subjectGlutathione peroxidasept_BR
dc.subjectOxidised LDLpt_BR
dc.subjectAntioxidantspt_BR
dc.titleVitamin C and fibre consumption from fruits and vegetables improves oxidative stress markers in healthy young adults.pt_BR
dc.typeArtigo publicado em periodicopt_BR
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