Strawberry consumption improves plasma antioxidant status and erythrocyte resistance to oxidative haemolysis in humans

Sara Tulipani, Jos M. Alvarez-Suarez, Franco Busco, Stefano Bompadre, Jos L. Quiles, Bruno Mezzetti, Maurizio Battino

Research output: Contribution to journalArticlepeer-review

Abstract

Significant increases in the plasma total antioxidant capacity (TAC) have already been reported after acute intake of strawberries. In addition, antihaemolitic effects of strawberry extracts have been recently demonstrated in vitro, revealing that part of the antioxidant properties of strawberry bioactive compounds could lie in their localisation within cell membranes. However, there is a lack of research evidence from in vivo protracted strawberry consumption studies. We carried out a 16-day pilot study where 12 healthy subjects ingested 500 g of antioxidants-rich strawberries daily, and we evaluated the potential effects of fruit consumption on biomarkers of plasma and cellular antioxidant status. A significant increase in fasting plasma TAC and in serum vitamin C concentrations were progressively observed during the period of strawberry supplementation. An enhanced resistance to haemolysis was also observed in both AAPH-treated and untreated erythrocytes, collected during and after the period of strawberry consumption. The results obtained in this work suggest that regular consumption of antioxidant-rich strawberries may exert an improvement on the plasma antioxidant status and an increase on the antihaemolitic defenses of human erythrocytes.

Original languageEnglish
Pages (from-to)180-186
Number of pages7
JournalFood Chemistry
Volume128
Issue number1
DOIs
Publication statusPublished - Sep 1 2011

Keywords

  • Antihaemolytic effects
  • Plasma total antioxidant capacity
  • Strawberry
  • Vitamin C

ASJC Scopus subject areas

  • Food Science
  • Analytical Chemistry

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