The increase in human plasma antioxidant capacity after red wine consumption is due to both plasma urate and wine polyphenols

The aim of the present study was to assess whether probiotic bacteriaLactobacillus casei(4 × 108 CFU) influences the antioxidant properties of human plasma when combined with prebiotic Inulin (400 mg). Experiments were carried out on healthy volunteers (n=32). Volunteers were divided according to sex (16 male and 16 female) and randomly assigned to synbiotic and control groups. Blood samples were collected before synbiotic supplementation and after 7 weeks, at the end of the study. Catalase (CAT), superoxide dismutase (SOD), glutathione peroxidase (GPx) activity, and the ferric reducing ability of plasma (FRAP) in human plasma were examined. The administration of synbiotics containingL. caseiplus Inulin resulted in a significant increase in FRAP values (p=0.00008) and CAT activity (p=0.02) and an insignificant increase in SOD and GPx activity compared to controls. Synbiotics containingL. casei(4 × 108 CFU) with prebiotic Inulin (400 mg) may have a positive influence on human plasma antioxidant capacity and the activity of selected antioxidant enzymes.

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The increase in human plasma antioxidant capacity after acute coffee intake is not associated with endogenous non-enzymatic antioxidant components

International Journal of Food Sciences and Nutrition ◽

10.1080/09637480903158893 ◽

2009 ◽

Vol 60 (sup6) ◽

pp. 173-181 ◽

Cited By ~ 17

Author(s):

Nathália Moura-Nunes ◽

Daniel Perrone ◽

Adriana Farah ◽

Carmen M. Donangelo

Keyword(s):

Antioxidant Capacity ◽

Human Plasma ◽

Coffee Intake ◽

Enzymatic Antioxidant ◽

Plasma Antioxidant Capacity ◽

Plasma Antioxidant

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Alcohol-Free Red Wine Enhances Plasma Antioxidant Capacity in Humans

Journal of Nutrition ◽

10.1093/jn/128.6.1003 ◽

1998 ◽

Vol 128 (6) ◽

pp. 1003-1007 ◽

Cited By ~ 264

Author(s):

Mauro Serafini ◽

Giuseppe Maiani ◽

Anna Ferro-Luzzi

Keyword(s):

Antioxidant Capacity ◽

Red Wine ◽

Plasma Antioxidant Capacity ◽

Plasma Antioxidant

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The inhibitory effect of milk on the absorption of dietary phenolic acids and the change in human plasma antioxidant capacity through a mechanism involving both milk proteins and fats

Molecular Nutrition & Food Research ◽

10.1002/mnfr.201200803 ◽

2013 ◽

Vol 57 (7) ◽

pp. 1228-1236 ◽

Cited By ~ 3

Author(s):

Hao Zhang ◽

Lu Jiang ◽

Huiyuan Guo ◽

Jing Sun ◽

Xianting Liu ◽

...

Keyword(s):

Antioxidant Capacity ◽

Human Plasma ◽

Phenolic Acids ◽

Milk Proteins ◽

Inhibitory Effect ◽

Plasma Antioxidant Capacity ◽

Plasma Antioxidant

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Different Behaviour of Plasma Antioxidant Status after Red Wine Consumption in Subjects of the Same Sex: A Preliminary Report

Journal of Food Research ◽

10.5539/jfr.v1n3p302 ◽

2012 ◽

Vol 1 (3) ◽

pp. 302

Author(s):

Marco Giammanco ◽

Danila Di Majo ◽

Gaetano Leto ◽

Carla Flandina ◽

Maurizio La Guardia

Keyword(s):

Uric Acid ◽

Antioxidant Status ◽

Red Wine ◽

Same Sex ◽

Strong Argument ◽

Homogeneous Groups ◽

Wine Consumption ◽

Plasma Antioxidant Capacity ◽

Sampling Procedures ◽

Plasma Antioxidant

<p>Several studies report that the plasma antioxidant capacity (PAC) increases after a single ingestion of red wine. However, data on the different behaviour of PAC after food intake in subjects of the same sex are still lacking. On the basis of these observations some investigations were undertaken in order to evaluate the effects of red wine intake on PAC in a homogeneous groups of healthy female volunteers (n=18). Additionally, the possible correlation between increase of PAC values and increase in uric acid levels was also assessed. PAC and uric acid concentrations were determined before wine intake and 50, 120 and 240 minutes thereafter. The results obtained following these studied highlighted two different patterns of variation of plasma AC values after red wine intake in women. Group “A” exhibits a significant increase in PAC at 120 minutes after wine consumption while group “B” showed a peak level of AC 50 minutes after wine intake. However, no significant correlation was highlighted between increased levels of uric acid and PAC. These results provide a strong argument for the hypothesis that sampling procedures may be one of the confounding factor in studies on the plasma antioxidant status after food or beverage consumption. These preliminary observations indicate that sex-based selection of volunteers should be considered in further investigations.</p>

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