Food selection based on total antioxidant capacity can modify antioxidant intake, systemic inflammation, and liver function without altering markers of oxidative stress

Silvia Valtueña, Nicoletta Pellegrini, Laura Franzini, Marta A. Bianchi, Diego Ardigò, Daniele Del Rio, PierMarco Piatti, Francesca Scazzina, Ivana Zavaroni, Furio Brighenti

Research output: Contribution to journalArticle

Abstract

Background: It is unknown whether diets with a high dietary total antioxidant capacity (TAC) can modify oxidative stress, low-grade inflammation, or liver dysfunction, all of which are risk factors for type 2 diabetes and cardiovascular disease. Objective: We studied the effect of high- and low-TAC (HT and LT, respectively) diets on markers of antioxidant status, systemic inflammation, and liver dysfunction. Design: In a crossover intervention, 33 healthy adults (19 men, 14 women) received the HT and LT diets for 2 wk each. Dietary habits were checked with a 3-d food record during both diet periods and the washout period. Results: Fruit and vegetable, macronutrient, dietary fiber, and alcohol intakes did not differ significantly between the 2 diets, whereas dietary TAC, α-tocopherol, and ascorbic acid were significantly (P <0.001) higher during the HT diet. Plasma α-tocopherol rose during the HT and decreased during the LT diet (P <0.02 for difference) without changes in markers of oxidative stress except plasma malondialdehyde, which decreased unexpectedly during the LT diet (P <0.05). Plasma high-sensitivity C-reactive protein, alanine aminotransferase, gamma-glutamyltranspeptidase, and alkaline phosphatase concentrations decreased during the HT compared with the LT diet (mean ± SEM for pre-post changes: -0.72 ± 0.37 compared with 1.05 ± 0.60 mg/L, P <0.01; -1.73 ± 1.02 compared with 2.33 ± 2.58 U/L, P <0.01; -2.12 ± 1.45 compared with 5.15 ± 2.98 U/L, P <0.05; and 1.36 ± 1.34 compared with 5.06 ± 2.00 U/L, P <0.01, respectively). Conclusion: Selecting foods according to their TAC markedly affects antioxidant intake and modulates hepatic contribution to systemic inflammation without affecting traditional markers of antioxidant status.

Original languageEnglish
Pages (from-to)1290-1297
Number of pages8
JournalAmerican Journal of Clinical Nutrition
Volume87
Issue number5
Publication statusPublished - May 1 2008

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ASJC Scopus subject areas

  • Food Science
  • Medicine (miscellaneous)

Cite this

Valtueña, S., Pellegrini, N., Franzini, L., Bianchi, M. A., Ardigò, D., Del Rio, D., Piatti, P., Scazzina, F., Zavaroni, I., & Brighenti, F. (2008). Food selection based on total antioxidant capacity can modify antioxidant intake, systemic inflammation, and liver function without altering markers of oxidative stress. American Journal of Clinical Nutrition, 87(5), 1290-1297.