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A rational approach to prevent postprandial modification of LDL by dietary polyphenols
Year:
2013
Source of publication :
Journal of Functional Foods
Authors :
Kanner, Joseph
;
.
Volume :
5
Co-Authors:
Gorelik, S., The Institute for Drug Research, School of Pharmacy, The Hebrew University of Jerusalem, Jerusalem 91120, Israel
Kanner, J., The Department of Food Science, ARO, The Volcani Center, Bet Dagan 50250, Israel
Schurr, D., The Center for Research, Prevention and Treatment of Atherosclerosis Hadassah University Hospital, Jerusalem, Israel
Kohen, R., The Institute for Drug Research, School of Pharmacy, The Hebrew University of Jerusalem, Jerusalem 91120, Israel
Facilitators :
From page:
163
To page:
169
(
Total pages:
7
)
Abstract:
Food may undergo enhanced oxidation in the stomach leading to increases in the generation of deleterious lipid peroxidation products. Following meat consumption an escalation occurs in malondialdehyde (MDA) levels in human plasma. It was hypothesized that MDA could cause postprandial LDL modification in vivo, which can be abolished by the simultaneous addition of red wine polyphenols. Healthy volunteers consumed two test meals for four sequential days: meat cutlets (MC) and meat cutlets with red wine (MCRW). Postprandial plasma MDA levels after meal (MC) increased by 106. nmol/ml, and only by 57. nmol/ml after meal (MCRW). Following meal (MC) day 1 postprandial MDA-LDL levels increased by 27%. Following 4. days of repeated consumption of meal (MC), postprandial MDA-LDL levels increased by 96% (P= 0.021) and remained elevated after an overnight fast. Addition of red wine to the meal (MCRW) completely prevented postprandial MDA-LDL modification. It is concluded that the postprandial increase level of MDA in the plasma is partially responsible for LDL modification. © 2012 Elsevier Ltd.
Note:
Related Files :
LDL modification
Lipid oxidation
Malondialdehyde
meat
Red wine polyphenols
Show More
Related Content
More details
DOI :
10.1016/j.jff.2012.09.008
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
30942
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:58
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Scientific Publication
A rational approach to prevent postprandial modification of LDL by dietary polyphenols
5
Gorelik, S., The Institute for Drug Research, School of Pharmacy, The Hebrew University of Jerusalem, Jerusalem 91120, Israel
Kanner, J., The Department of Food Science, ARO, The Volcani Center, Bet Dagan 50250, Israel
Schurr, D., The Center for Research, Prevention and Treatment of Atherosclerosis Hadassah University Hospital, Jerusalem, Israel
Kohen, R., The Institute for Drug Research, School of Pharmacy, The Hebrew University of Jerusalem, Jerusalem 91120, Israel
A rational approach to prevent postprandial modification of LDL by dietary polyphenols
Food may undergo enhanced oxidation in the stomach leading to increases in the generation of deleterious lipid peroxidation products. Following meat consumption an escalation occurs in malondialdehyde (MDA) levels in human plasma. It was hypothesized that MDA could cause postprandial LDL modification in vivo, which can be abolished by the simultaneous addition of red wine polyphenols. Healthy volunteers consumed two test meals for four sequential days: meat cutlets (MC) and meat cutlets with red wine (MCRW). Postprandial plasma MDA levels after meal (MC) increased by 106. nmol/ml, and only by 57. nmol/ml after meal (MCRW). Following meal (MC) day 1 postprandial MDA-LDL levels increased by 27%. Following 4. days of repeated consumption of meal (MC), postprandial MDA-LDL levels increased by 96% (P= 0.021) and remained elevated after an overnight fast. Addition of red wine to the meal (MCRW) completely prevented postprandial MDA-LDL modification. It is concluded that the postprandial increase level of MDA in the plasma is partially responsible for LDL modification. © 2012 Elsevier Ltd.
Scientific Publication
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