Hostname: page-component-cd9895bd7-dzt6s Total loading time: 0 Render date: 2024-12-27T09:11:35.618Z Has data issue: false hasContentIssue false
  • English
  • Français

Oxidative stress status in an institutionalised elderly group after the intake of a phenolic-rich dessert

Published online by Cambridge University Press:  09 March 2007

M. Carmen Ramirez-Tortosa ,
Javier García-Alonso ,
M. Luisa Vidal-Guevara ,
José L. Quiles ,
M. Jesús Periago ,
Javier Linde ,
M. Dolores Mesa ,
Gaspar Ros ,
Pedro Abellán  and
Ángel Gil
M. Carmen Ramirez-Tortosa*
Affiliation:
Department of Biochemistry and Molecular Biology, Institute of Nutrition and Food Technology, University of Granada, Campus de Cartuja, 18071 Granada, Spain
Javier García-Alonso
Affiliation:
Department of Food Science and Nutrition, Veterinary Faculty, University of Murcia, Murcia, Spain
M. Luisa Vidal-Guevara
Affiliation:
Department of Research and Development, Hero España S.A., Alcantarilla, Murcia, Spain
José L. Quiles
Affiliation:
Department of Physiology, Institute of Nutrition and Food Technology, University of Granada, Campus de Cartuja, 18071 Granada, Spain
M. Jesús Periago
Affiliation:
Department of Food Science and Nutrition, Veterinary Faculty, University of Murcia, Murcia, Spain
Javier Linde
Affiliation:
Department of Biochemistry and Molecular Biology, Institute of Nutrition and Food Technology, University of Granada, Campus de Cartuja, 18071 Granada, Spain
M. Dolores Mesa
Affiliation:
Department of Biochemistry and Molecular Biology, Institute of Nutrition and Food Technology, University of Granada, Campus de Cartuja, 18071 Granada, Spain
Gaspar Ros
Affiliation:
Department of Food Science and Nutrition, Veterinary Faculty, University of Murcia, Murcia, Spain
Pedro Abellán
Affiliation:
Department of Research and Development, Hero España S.A., Alcantarilla, Murcia, Spain
Ángel Gil
Affiliation:
Department of Biochemistry and Molecular Biology, Institute of Nutrition and Food Technology, University of Granada, Campus de Cartuja, 18071 Granada, Spain
*
*Corresponding author: Dr M. Carmen Ramirez-Tortosa, fax +34 958248326, email mramirez@ugr.es
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

The elderly population undergoes a series of physiological and sociological changes common to old age with a high probability of suffering degenerative illness and malnutrition. A dessert rich in phenolic compounds has been designed by using concentrated juices of grape, cherry, blackberry, blackcurrant and raspberry with the aim of it being used as a complementary food in adulthood. In the present study, we investigated the effect of the intake of this dessert (a jar of 200 g daily for a period of 2 weeks), with an antioxidant activity equivalent to ten servings of fruits and vegetables, on several markers of oxidative and antioxidant status in DNA and plasma in a group of elderly individuals. Non-smoking institutionalised elderly subjects were recruited from a pool of volunteers in an old-age home in Murcia (Spain). Twenty-two subjects (six men and sixteen women) participated in the study. The study was designed as a randomised intervention trial with a period of 2 weeks. At days 1 and 15, blood samples were collected to analyse total antioxidant capacity, biochemical parameters, antioxidant vitamins, LDL peroxidation, and DNA damage in peripheral blood lymphocytes. The conclusion of the present study is that a 2-week intervention with our dessert enriched with natural polyphenol compounds in elderly individuals does not give enough time to find changes in the antioxidant and oxidative status. Also, the view that the marked antioxidant ability of polyphenols in vitro does not translate to analogous effects in vivo was confirmed. Moreover, a highly oxidative stress status during ageing was confirmed, together with the need to perform follow-up nutritional studies to improve this situation.

Keywords

Phenolic-rich dessertAgeingAntioxidant statusDNA damage
Type
Research Article
Information
British Journal of Nutrition , Volume 91 , Issue 6 , June 2004 , pp. 943 - 950
Copyright
Copyright © The Nutrition Society 2004

References

Ames, BN, Shigenaga, MK & Hagen, TM (1993) Oxidants, antioxidants, and the degenerative diseases of ageing. Proc Natl Acad sci U S A 90, 7915–7922.CrossRefGoogle Scholar
AOAC International (1999) Official Methods of Analysis. 16th ed., 5th revision Arlington, VA: AOAC International.Google Scholar
Beckman, KB & Ames, BN (1998) The free radical theory of ageing matures. Physiol Rev 78, 547–581.CrossRefGoogle ScholarPubMed
Benzie, IFF & Strain, JJ (1996) The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay. Anal Biochem 239, 70–76.CrossRefGoogle ScholarPubMed
Bradford, MM (1979) A rapid and sensitive method for the quantification of microgram quantities of protein utilizing the principle of protein-dye binding. Anal Biochem 72, 248–254.CrossRefGoogle Scholar
Bub, A, Watzl, B, Blockhaus, M, Briviba, K, Liegibel, U, Muller, H, Pool-Zobel, BL & Rechkemmer, G (2003) Fruit juice consumption modulates antioxidative status, immune status and DNA damage. J Nutr Biochem 14, 90–98.CrossRefGoogle ScholarPubMed
Buege, JA & Aust, SD (1978) Microsomal lipid peroxidation. Methods Enzymol 52, 302–310.CrossRefGoogle ScholarPubMed
Byers, T & Perry, G (1992) Dietary carotenes, vitamin C and vitamin E as protective antioxidants in human cancers. Ann Rev Nutr 12, 139–159.CrossRefGoogle ScholarPubMed
Cantos, E, García-Viguera, C, de Pascual-Teresa, S & Tomás-Barberán, FA (2000) Effect of postharvest ultraviolet irradiation on resveratrol and other phenolics of cv. Napoleon table grapes. J Agric Food Chem 48, 4606–4612.CrossRefGoogle ScholarPubMed
Cao, G, Muccitelli, HU, Sanchez-Moreno, C & Prior, RL (2001) Anthocyanins are absorbed in glycated forms in elderly women: a pharmacokinetic study. Am J Clin Nutr 73, 920–926.CrossRefGoogle ScholarPubMed
Cao, G, Sofic, E & Prior, RL (1996) Antioxidant capacity of tea and common vegetables. J Agric Food Chem 44, 3426–3431.CrossRefGoogle Scholar
Chung, BH, Wilkinson, T, Geer, JC & Segrest, JP (1981) Preparative and quantitative isolation of plasma lipoprotein: rapid, single discontinuous density gradient ultracentrifugation in a vertical rotor. J Lipid Res 21, 284–291.CrossRefGoogle Scholar
Collins, AR, Dusinska, M, Gedik, CM & Stetina, R (1996) Oxidative damage to DNA, do we have a reliable biomarker? Environm Health Persp 104, 465–469.CrossRefGoogle ScholarPubMed
Cutler, RG & Mattson, MP (2003) Measuring oxidative stress and interpreting its clinical relevance for humans. In Critical Reviews of Oxidative Stress and Ageing pp. 131–164 [Cutler, RG and Rodriguez, H, editors]. SingaporeWorld Scientific Publishing.Google Scholar
De Jong, N, Chin, A, Paw, MJM, De Groot, LCPDe Graaf, CKok, FJ & Van Staveren, WA (1999) Functional biochemical and nutrient indices in frail elderly people are partly affected by dietary supplements but not by exercise. J Nutr 129, 2028–2036.CrossRefGoogle Scholar
Esteve, MJ, Farré, R, Frígola, A, López, JC, Romera, JM, Ramírez, M & Gil, A, (1995) Comparison of voltammetric and high performance liquid chromatographic methods for ascorbic acid determination in infant formulas. Food Chem 52, 99–102.CrossRefGoogle Scholar
García-Alonso, FJ, Periago, MJ, Vidal-Guevara, ML & Cantos, E (2002) Evaluación de las propiedades antioxidantes en concentrados de uva y frutas rojas (Evaluation of antioxidant properties in concentrates of grapes and red fruits). An Vet 18, 103–114.Google Scholar
García-Alonso, FJ, Periago, MJ, Vidal-Guevara, ML, Cantos, E, Ros, G, Fare, R & Abellán, P (2003) Assessment of the antioxidant properties during storage of a dessert made from grape, cherry and berries. J Food Sci 68, 1525–1530.CrossRefGoogle Scholar
Halliwell, B & Chirico, S (1993) Lipid peroxidation: its mechanism, measurement, and significance. Am JClin Nutr 57, 715S–725S.CrossRefGoogle ScholarPubMed
Harman, D (1956) Ageing: theory based on free radical and radiation chemistry. J Gerontol 11, 298–300.CrossRefGoogle ScholarPubMed
Hertog, MGL, Kromhout, D, Aravanis, C, Blackburn, H, Buzina, R, Fidanza, FGiampaoli, S, Jansen, A, Menotti, A & Nedeljkovic, S (1995) Flavonoid intake and long-term risk of coronary heart disease. Arch Inst Med 27, 381–386.Google Scholar
Hininger, IA, Meyer-Wenger, A, Moser, U, et al, (2001) No significant effects of lutein, lycopene or beta-carotene supplementation on biological markers of oxidative stress and LDL oxidizability in healthy adult subjects. J Am Coll Nutr 20, 232–238.CrossRefGoogle ScholarPubMed
Jialal, I & Grundy, SM (1991) Preservation of the endogenous antioxidants in low density lipoprotein by ascorbate but not probucol during oxidative modification. J Clin Invest 81, 597–601.CrossRefGoogle Scholar
Karakaya, S, El, SN & Tas, AA (2001) Antioxidant activity of some foods containing phenolic compounds. Int J food sci Nutr 52, 501–508.CrossRefGoogle ScholarPubMed
Kirkwood, TBL & Austad, SN (2000) Why do we age?. Nature 408, 233–238.CrossRefGoogle ScholarPubMed
Krinsky, NI (1992) Mechanism of action of biological antioxidants. Proc Soc Exp Biol Med 299, 248–254.CrossRefGoogle Scholar
MacCrehan, WA (1990) Determination of retinol, α-tocopherol and β-carotene in serum by liquid chromatography. Methods Enzymol 189, 172–181.CrossRefGoogle ScholarPubMed
Meydani, M (2001) Nutrition interventions in ageing and age-associated disease. Ann N Y Acad Sci 928, 226–235.CrossRefGoogle ScholarPubMed
Miller, NJ, Rice-Evans, C, Davies, MJ, Gopinathan, V & Milner, A (1993) A novel method for measuring antioxidant capacity and its application to monitoring the antioxidant status in premature neonates. Clin Sci 84, 407–412.CrossRefGoogle ScholarPubMed
National Research Council (1989) Recommended Dietary Allowances, 10th ed. Washington, DC: National Academy Press.Google Scholar
Ortega, RM, Aranceta, J, Serra, L, Entrala, A, Gil, A & Mena, MC (2003) Nutritional risks in the Spanish population: results of the EVE study Eur J Clin Nutr 57, S73–S75.CrossRefGoogle ScholarPubMed
Pool-Zobel, BL, Bub, A, Muller, H, Wollowski, I & Rechkemmer, G, (1997) Consumption of vegetables reduces genetic damage in humans: first results of a human intervention trial with carotenoid-rich foods. Carcinogenesis 18, 1847–1850.CrossRefGoogle ScholarPubMed
Pryor, WA (1987) The free radical theory of ageing revisited: a critique and a suggested disease-specific theory. In Modern Biological Theories of Ageing, pp. 89–112 [Warner, HR, Butler, RN and Sprott, RL, editors]. New York: Raven Press.Google Scholar
Puhl, H, Waeg, G & Esterbauer, H (1994) Methods to determine oxidation of low density lipoproteins. Methods Enzymol 233, 425–441.CrossRefGoogle ScholarPubMed
Ramirez-Tortosa, C, Andersen, OM, Gardner, PT, Morrice, PC, Wood, SG, Duthie, SJ, Collins, AR & Duthie, GG (2001) Anthocyanin-rich extract decreases indices of lipid peroxidation and DNA damage in vitamin E-depleted rats. Free Radic Biol Med 31, 1033–1037.CrossRefGoogle ScholarPubMed
Richter, C, Park, JW & Ames, B (1988) Normal oxidative damage to mitochondrial and nuclear DNA is extensive. Proc Natl Acad Sci U S A 52, 515–520.Google Scholar
Riso, P, Pinder, A, Santangelo, A & Porrini, M (1999) Does tomato consumption effectively increase the resistance of lymphocyte DNA to oxidative damage?. Am J Clin Nutr 69, 712–718.CrossRefGoogle ScholarPubMed
Shams, MA & Thompson, DR (1987) Quantitative determination of pea losses as affected by conventional water blanching. J Food Sci 52, 1006–1009.CrossRefGoogle Scholar
Smith, MJ, Inserra, PF, Watson, RR, Wise, JA & O'Neill, JK (1999) Supplementation with fruit and vegetable extracts may decrease DNA damage in the peripheral lymphocytes of an elderly population. Nutr Res 19, 1507–1518.CrossRefGoogle Scholar
Trevisan, M, Browne, R, Ram, M, Muti, P, Freudenheim, J, Carosella, AM & Armstrong, D (2001) Correlates of markers of oxidative status in the general population. Am J Epidemiol 15, 348–356.CrossRefGoogle Scholar
Tucker, KL & Buranapin, S (2001) Nutrition and ageing in developing countries. J Nutr 131, 2417S–2423S.CrossRefGoogle ScholarPubMed
Wang, H, Cao, G & Prior, RL (1996) Total antioxidant capacity of fruits. J Agric Food Chem 44, 701–705.CrossRefGoogle Scholar
World Cancer Research Foundation and American Institute for Cancer Research (1997) Food, Nutrition and the Prevention of Cancer: a Global Perspective Washington, DC: AICR.Google Scholar
World Health Organization (1990) Deit, Nutrition and the Prevention of Chronic Disease Technical Report Series no. 797 Geneva WHO.Google Scholar
Young, JF, Gragstedt, LO, Haraldsdottir, J et al. (2002) Green tea extract only affects markers of oxidative status postprandially: lasting antioxidant effect of flavonoid-free diet. Br J Nutr 87, 343–355.CrossRefGoogle ScholarPubMed