No hay relación entre la capacidad antioxidante dietética y la función antioxidante fisiológica

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No hay relación entre la capacidad antioxidante dietética y la función antioxidante fisiológica

Notapor Fisio » Dom, 11 May 2014, 16:27

Otro palo a la teoría de los antioxidantes y el ORAC y todo eso. La sinergia del alimento en conjunto es más importante que la suma de sus partes. De hecho, al consumir ciertos nutrientes se inhibe la absorción o metabolismo de otros, lo que puede explicar las diferencias fisiológicas en el status de las ratas.

No correlation is found for vegetables between antioxidant capacity and potential benefits in improving antioxidant function in aged rats

Vegetables vary greatly in antioxidant capacity in vitro. This study was to investigate the actions of three vegetables different remarkably in antioxidant capacity in vitro on antioxidant function in aged rats. Sixty female aged Wistar rats were randomly assigned to the control, lotus root, rape and cucumber (high, moderate and low in antioxidant capacity, respectively) treated groups. After 6 weeks of feeding, there were no significant differences in plasma FRAP value and contents of vitamin C, vitamin E, uric acid and total phenolics among different groups, whereas the content of reduced glutathione was significantly higher in the rape and cucumber groups. Plasma superoxide dismutase activity also was significantly increased in the rape and cucumber groups. Plasma contents of malondialdehyde, carbonyls and hemolysis were decreased significantly in 3 vegetable-treated groups. Meanwhile, urinary 8-hydroxy-2'-deoxyguanosine excretion was lower significantly in the rape group and the ratio of comet tail length to total length of blood mononuclear cells was decreased significantly in 3 vegetables treated groups. These results suggest that 3 vegetables tested are effective in improving antioxidant function to some extent in aged rats and no correlation is found between antioxidant capacity in vitro and improvements of antioxidant function. The benefits observed in this study may come from additive or synergistic combinations of antioxidants contained in vegetables.

https://www.jstage.jst.go.jp/article/jc ... 5/_article
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