scholarly journals The association between dietary total antioxidant capacity and glioma among Iranian adults

2020 ◽  
Author(s):  
Marzieh Heydari ◽  
Mehdi Shayanfar ◽  
Giuve Sharifi ◽  
Parvane Saneei ◽  
Omid Sadeghi ◽  
...  
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Vitamin B6 ◽  
Inverse Association ◽  
Dietary Intakes ◽  
Antioxidant Power ◽  
Total Antioxidant ◽  
Β Carotene ◽  
Dietary Total Antioxidant Capacity

Abstract Background: Dietary total antioxidant capacity (TAC) has been investigated in relation to different types of cancer. However, data on the link between dietary TAC and glioma are scarce and conflicting. We assessed the relation between dietary TAC and risk of glioma among Iranian adults. Methods: This investigation was a hospital-based case-control study that was done in Tehran between November 2009 and September 2011. Cases were individuals with pathologically confirmed glioma that were diagnosed during the last month (n=128). Controls were individuals, aged between 20 and 75 years, who were hospitalized or were outpatients referred to other wards of the same hospitals (n=256). Usual dietary intakes of participants during the preceding year were examined using a food frequency questionnaire. Data on dietary TAC from foods was gathered from published databases that provided the antioxidant capacity for each food item, measured by ferric reducing antioxidant power (FRAP). Results: Mean age of study participants in case and control groups was 43.4 and 42.7 y, respectively. Compared with participants in the lowest quartile, those in the highest quartile of dietary TAC had a lower odds of glioma (OR: 0.28, 95% CI: 0.15-0.45). This association was strengthened when potential confounders were taken into account (OR: 0.13; 95% CI: 0.05-0.35). Such inverse association was also seen for men (OR: 0.05, 95% CI: 0.01-0.19), but not for women. Furthermore, significant inverse associations were seen between dietary intakes of vitamin C (OR for Q4 vs. Q1: 0.14, 95% CI: 0.05-0.36; P-trend<0.01), vitamin B6 (OR for Q4 vs. Q1: 0.35, 95% CI: 0.13-0.97; P-trend=0.02) and β-carotene (OR for Q3 vs. Q1: 0.43, 95% CI: 0.19-0.98; P-trend=0.57) and glioma, after controlling for potential covariates. Conclusion: We found that dietary TAC as well as dietary intake of vitamin C, vitamin B6 and β-carotene was inversely associated with odds of glioma in Iranian adults.

Dietary total antioxidant capacity and neuromyelitis optica spectrum disorder susceptibility

2019 ◽  
Vol 50 (4) ◽  
pp. 653-663 ◽  
Author(s):  
Nasim Rezaeimanesh ◽  
Soodeh Razeghi Jahromi ◽  
Abdorreza Naser Moghadasi ◽  
Pegah Rafiee ◽  
Zeinab Ghorbani ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Neuromyelitis Optica ◽  
Total Antioxidant Capacity ◽  
Regression Models ◽  
Spectrum Disorder ◽  
Inverse Association ◽  
Neuromyelitis Optica Spectrum Disorder ◽  
Content Type ◽  
Total Antioxidant ◽  
Dietary Total Antioxidant Capacity

Purpose Neuromyelitis Optica Spectrum Disorder (NMOSD) is a rare disease with unknown risk factors. The role of oxidative stress and nutritional factors is imprecise in NMOSD development. Therefore, this paper aims to evaluate the effects of dietary total antioxidant capacity (TAC) on the odds of NMOSD. Design/methodology/approach Dietary TAC was determined in 70 definite NMOSD cases and 164 healthy controls in term of Ferric Reducing Antioxidant Power (FRAP) method. A validated 168-item semi-quantitative food frequency questionnaire (FFQ) was used for dietary assessment. Three multivariate regression models were applied to analyze the odds of NMOSD across the TAC quartiles. Findings A significant inverse association was found between dietary TAC and odds of being assigned to the NMOSD group in all three regression models. In the fully adjusted model ORs (95% CI) in the second, third and fourth quartiles of TAC vs the first quartile were as follows: 0.11 (0.04-0.29), 0.05 (0.01-0.16) and 0.01 (0.00-0.05), respectively. Odds of NMOSD also indicated a significant decreasing trend across the quartiles of dietary TAC (p-trend: <0.01). Total energy (p < 0.01) as well as consumption of vegetables (p < 0.01), whole grains (p < 0.01), tea and coffee (p < 0.01), legumes (p < 0.01) and poultry (p < 0.01) significantly increased through the TAC quartiles. Originality/value In the present study, a new hypothesis was proposed concerning the influence of dietary TAC on the odds of NMOSD. A diet rich in foods with high TAC can be effective in the modification of the NMOSD odds.

Biochemical characterization of enzymatic browning in selected apple genotypes

2007 ◽  
Vol 87 (5) ◽  
pp. 1067-1074 ◽  
Author(s):  
A. P. K. Joshi ◽  
H. P. V. Rupasinghe ◽  
N. L. Pitts ◽  
S. Khanizadeh
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Enzymatic Browning ◽  
Strong Positive Correlation ◽  
Antioxidant Power ◽  
Whiteness Index ◽  
Positive Correlation ◽  
Polyphenol Oxidases ◽  
Total Antioxidant

Enzymatic browning in apples (Malus × domestica Borkh.) caused by polyphenol oxidases (PPO) is the major factor responsible for the deterioration of quality in processed apple products such as juice, fresh-cut slices, and chips. Selected apple genotypes with a range of low post-cut enzymatic browning were investigated to understand the biochemical mechanisms leading to enzymatic browning. Post-cut enzymatic browning, polyphenolic profiles using LC-MS/MS, PPO activity, vitamin C, total antioxidant capacity using the Ferric Reducing Antioxidant Power (FRAP) and the Oxygen Radical Absorbance Capacity (ORAC), and elemental composition were determined in two recently released cultivars [Eden™(also known as SJCA38R6A74) and SuperMac], and one new advanced line (SJCA16) and compared with two commercial cultivars (Empire and Cortland). Eden™ exhibited the least post-cut enzymatic browning as estimated by Whiteness Index. SJCA16 possessed a characteristic yellowish flesh color. Whiteness Index (WI) values were inversely related to chlorogenic acid, catechin and epicatechin contents present in apple slices. Vitamin C content showed a strong positive correlation with WI. Among the mineral elements, the content of copper had a strong positive correlation with PPO activity. Key words: Apple genotypes, enzymatic browning, polyphenoloxidase, polyphenolics, Whiteness Index, total antioxidant capacity

scholarly journals Plasma and Salivary Non-Urate Total Antioxidant Capacity Does Not Depend on Dietary Vitamin C, E, or β-Carotene Intake in Older Subjects

Molecules ◽  
2018 ◽  
Vol 23 (4) ◽  
pp. 983 ◽  
Author(s):  
Anna Gawron-Skarbek ◽  
Agnieszka Guligowska ◽  
Anna Prymont-Przymińska ◽  
Dariusz Nowak ◽  
Tomasz Kostka
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Dietary Vitamin ◽  
Total Antioxidant ◽  
Older Subjects ◽  
Β Carotene

scholarly journals The Association between dietary total antioxidant capacity with the risk of helicobacter pylori infection among adult: a case–control study

2020 ◽  
Author(s):  
Mohammadhassan Sohouli ◽  
Niloufar Haghshenas ◽  
Somaye Fatahi
Keyword(s):  
Helicobacter Pylori ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Case Control Study ◽  
Case Control ◽  
Antioxidant Power ◽  
Total Antioxidant ◽  
H Pylori ◽  
Control Study ◽  
Dietary Total Antioxidant Capacity

Abstract Background Dietary total antioxidant capacity (DTAC) has been assumed as a useful tool to assess the relationship between the cumulative antioxidant food capacity and several chronic disorders. The aim of this study was to evaluate the association between DTAC and risk of Helicobacter pylori in a case-control study.Methods This case-control study was carried out among 150 patients with Helicobacter pylori and 302 healthy subjects aged 18–55 years. Dietary data were collected using a validated 168- items quantitative food frequency questionnaire. DTAC was calculated based on the ferric reducing-antioxidant power (FRAP) values that reported by US Department of Agriculture. Results The mean age and BMI of the study participants were 38.70 years and 25.86, respectively. Compared with control subjects, participants with H pylori significantly were older and had higher BMI and smoking use. Patients with H pylori compared with control individuals had also lower intake of total fiber, vitamin E, vitamin C, vitamin D, total dairy, whole grain and vegetables. Compared with participants in the lowest tertile of DTAC, those in the highest terrtile had a significantly lower OR for H pylori after further adjustment for potential confounders (Model 2: OR, 0.20; 95% CI, 0.10 – 0.40; P for trend, < 0.001).Conclusions Our findings showed that a high DTAC was associated with a reduced risk of Helicobacter pylori in adult, which reflects the increased intake of natural dietary antioxidants to prevent the progression of Helicobacter pylori. However, further studies are needed to investigate the t relation between DTAC and risk of Helicobacter pylori.

scholarly journals The Association between dietary total antioxidant capacity with the risk of helicobacter pylori infection among adult: a case–control study

2020 ◽  
Author(s):  
Mohammadhassan Sohouli ◽  
Niloufar Haghshenas ◽  
Somaye Fatahi
Keyword(s):  
Helicobacter Pylori ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Case Control Study ◽  
Case Control ◽  
Antioxidant Power ◽  
Total Antioxidant ◽  
H Pylori ◽  
Control Study ◽  
Dietary Total Antioxidant Capacity

Abstract Objective Dietary total antioxidant capacity (TAC) has been assumed as a useful tool to assess the relationship between the cumulative antioxidant food capacity and several chronic disorders. The aim of this study was to evaluate the association between DTAC and risk of Helicobacter pylori in a case-control study. Methods This case-control study was carried out among 150 patients with Helicobacter pylori and 302 healthy subjects aged 18–55 years. Dietary data were collected using a validated 168- items quantitative food frequency questionnaire. DTAC was calculated based on the ferric reducing-antioxidant power (FRAP) values that reported by US Department of Agriculture. Results The mean age and BMI of the study participants were 38.70 years and 25.86, respectively. Compared with control subjects, participants with H pylori significantly were older and had higher BMI and smoking use. Patients with H pylori compared with control individuals had also lower intake of total fiber, vitamin E, vitamin C, vitamin D, total dairy, whole grain and vegetables. Compared with participants in the lowest tertile of DTAC, those in the highest terrtile had a significantly lower OR for H pylori after further adjustment for potential confounders (Model 2: OR, 0.20; 95% CI, 0.10–0.40; P for trend, < 0.001). Conclusions Our findings showed that a high DTAC was associated with a reduced risk of Helicobacter pylori in adult, which reflects the increased intake of natural dietary antioxidants to prevent the progression of Helicobacter pylori. However, further studies are needed to investigate the t relation between DTAC and risk of Helicobacter pylori.

The association between Dietary total antioxidant capacity with Rheumatoid Arthritis in adults: A case-control study

2020 ◽  
Author(s):  
Shokufeh Nezamoleslami ◽  
Saeed Nezamoleslami ◽  
Reza Ghiasvand ◽  
Behnoosh Boozari ◽  
Mohammadhassan Sohouli
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Case Control Study ◽  
Case Control ◽  
Antioxidant Power ◽  
Vitamin B9 ◽  
Total Antioxidant ◽  
The Relationship ◽  
Control Study ◽  
Dietary Total Antioxidant Capacity

Abstract Objective Dietary total antioxidant capacity (TAC) has been assumed as a useful tool to assess the relationship between the cumulative antioxidant food capacity and several chronic disorders. However, the relationship between the total antioxidant capacity of the diet (TAC) and the risk of RA has not been previously examined. The aim of this study was to evaluate the association between DTAC and risk of RA in a case-control study. Methods This case-control study was carried out among 100 patients with RA and 200 healthy subjects aged 18–55 years. Dietary data were collected using a validated 147- items quantitative food frequency questionnaire. DTAC was calculated based on the ferric reducing-antioxidant power (FRAP) values that reported by US Department of Agriculture. Results The mean age and BMI of the study participants were 49.4 years and 25.6 Kg.m2.. The energy, protein, fiber, MUFA, n-3 fatty acid, vitamin B9, vegetable, and fruit were significantly increased across tertiles of DTAC. Also, Compared with participants in the lowest tertile of DTAC, those in the highest terrtile had a significantly lower OR for rheumatoid after adjustment for BMI; physical activity; waist circumference; smoking; and dietary intake energy and fat (model 3: OR, 0.19; 95% CI, 0.07–0.51; p for trend, 0.001). Conclusions Our findings showed that a high DTAC was associated with a reduced risk of RA in adult, suggesting that promoting a naturally elevated antioxidant capacity might help prevent the development of RA. Further prospective studies should be conducted in this regard.

Total Antioxidant Capacity of Thai Herbal Teas by the Ferric Reducing Antioxidant Power

2019 ◽  
Vol 886 ◽  
pp. 46-51
Author(s):  
Techaoei Surachai ◽  
Jarmkom Khemjira ◽  
Khobjai Warachate
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Herbal Tea ◽  
Frap Assay ◽  
Antioxidant Power ◽  
Intermediate Activity ◽  
Total Antioxidant ◽  
Ferric Reducing Antioxidant Power

The main objective aimed to compare in vitro antioxidant power of different recipes of Thai herbal teas including of Tatirot, Krajeab, Kamfoi, and Kesorn Bua. The ferric reducing/antioxidant power (FRAP) assay was used to measure the total antioxidant power of freshly brewed tea. Results showed that different Thai tea recipes had slightly different in vitro antioxidant power. The herbal teas recipe was expressed as µM of antioxidant power/g of dried Thai tea recipes. Values ranges as 555.62±0.77-908.43±0.69 µM/1g of Thai herbal tea, especially Krajeab tea showed strongly antioxidant of 908.43±0.69 µM/1g of tea when compared with other samples. Therefore, it has confirmed that the antioxidant power of Thai herbal tea recipes is considerably intermediate activity than vitamin C

Association between dietary total antioxidant capacity and breast cancer: a case–control study in a Middle Eastern country

2020 ◽  
pp. 1-8
Author(s):  
Bahareh Sasanfar ◽  
Fatemeh Toorang ◽  
Farzad Maleki ◽  
Ahmad Esmaillzadeh ◽  
Kazem Zendehdel
Keyword(s):  
Breast Cancer ◽  
Antioxidant Capacity ◽  
Postmenopausal Women ◽  
Total Antioxidant Capacity ◽  
Case Control Study ◽  
Case Control ◽  
Inverse Association ◽  
Total Antioxidant ◽  
Control Study ◽  
Dietary Total Antioxidant Capacity

Abstract Objective: The aim of this study was to determine the relationship between dietary total antioxidant capacity (dTAC) and risk of breast cancer among Iranian women. Design: In this hospital-based case–control study, dietary intake of participants was collected using a 168-item validated FFQ. Dietary TAC was assessed using FRAP assay considering. Logistic regression was used to obtain ORs for breast cancer across quartiles of dTAC. Setting: Cancer Institute, Iran. Participants: We included 412 women with pathologically confirmed breast cancer and 456 apparently healthy controls. Results: Mean dTAC was 11·3 ± 5·8 for cases and 12·1 ± 7·9 for controls. A trend towards significant inverse association was seen between dTAC and odds of breast cancer in the whole population; such that after controlling for several potential confounders, individuals in the highest quartile of dTAC were 0·39 times less likely to have breast cancer than those in the lowest quartile (0·61; 95 % CI: 0·38, 0·99, P < 0·05). In the stratified analysis by menopausal status, we found that postmenopausal women with the greatest dTAC had lower odds for breast cancer, compared with those with the lowest dTAC (0·47; 95 % CI: 0·24, 0·93, P < 0·05). This association strengthened after additional adjustment for BMI (0·28; 95 % CI: 0·11, 0·72, P < 0·05). No significant association was seen between dTAC and odds of breast cancer in premenopausal women. Conclusions: We found that dietary TAC was inversely associated with risk of breast cancer, in particular among postmenopausal women. Prospective cohort studies are needed to confirm these findings.

scholarly journals Relative Validity of Dietary Total Antioxidant Capacity for Predicting All-Cause Mortality in Comparison to Diet Quality Indexes in US Adults

Nutrients ◽  
2020 ◽  
Vol 12 (5) ◽  
pp. 1210
Author(s):  
Kyungho Ha ◽  
Kijoon Kim ◽  
Junichi R. Sakaki ◽  
Ock K. Chun
Keyword(s):  
Antioxidant Capacity ◽  
Healthy Eating ◽  
Diet Quality ◽  
Total Antioxidant Capacity ◽  
Healthy Eating Index ◽  
Antioxidant Power ◽  
Dietary Recall ◽  
All Cause Mortality ◽  
Total Antioxidant ◽  
Dietary Total Antioxidant Capacity

While traditionally diet quality index scores (DQIS) as noted later in this abstract have been used to predict health outcomes, dietary total antioxidant capacity (TAC), a useful tool for assessing total antioxidant power in the diet, may also be a novel predictor. This study evaluated the associations between dietary TAC and DQIS and all-cause mortality. Based on the National Health and Nutrition Examination Survey (NHANES) 1988–1994 and 1999–2006, 23,797 US adults were followed-up until 2015. Dietary TAC and DQIS including the Healthy Eating Index-2015 (HEI-2015), Alternative Healthy Eating Index-2010 (AHEI-2010), alternate Mediterranean Diet (aMED), and Dietary Approaches to Stop Hypertension (DASH) were calculated using a 1-day 24 h dietary recall. US adults in the highest quintiles of DQIS had lower rates of all-cause mortality compared to those in the lowest quintiles (HEI-2015 hazard ratio (HR): 0.87, 95% confidence interval (CI): 0.77–0.98; AHEI-2010 HR: 0.84, 95% CI: 0.74–0.94; aMED HR: 0.79, 95% CI: 0.69–0.90; DASH HR: 0.80, 95% CI: 0.70–0.92). Similarly, those in the highest quintile of dietary TAC also had a lower all-cause mortality than those in the lowest quintile (HR: 0.88, 95% CI: 0.79–0.98). These findings suggest that dietary TAC might be a relatively valid predictor of all-cause mortality in the US population compared to the DQIS.

Dietary total antioxidant capacity and late-life cognitive impairment: the Singapore Chinese Health Study

2021 ◽  
Author(s):  
Li-Ting Sheng ◽  
Yi-Wen Jiang ◽  
Lei Feng ◽  
An Pan ◽  
Woon-Puay Koh
Keyword(s):  
Cognitive Impairment ◽  
Cognitive Function ◽  
Vitamin C ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Late Life ◽  
Health Study ◽  
Dependent Manner ◽  
Total Antioxidant ◽  
Dietary Total Antioxidant Capacity

Abstract Background With the dramatically rapid rate of aging worldwide, the maintenance of cognitive function in old age is a major public health priority. The association between total antioxidant capacity (TAC) of midlife diet and cognitive function in late-life is still unclear. Methods The study included 16 703 participants from a prospective cohort study in Singapore. Dietary intakes and selected supplementary use were assessed with a validated 165-item food frequency questionnaires at baseline (1993-1998). Two dietary TACs were calculated from the intake of antioxidant nutrients, the Comprehensive Dietary Antioxidant Index (CDAI) and the Vitamin C Equivalent Antioxidant Capacity (VCEAC). Cognitive function was assessed 20.2 years later using a Singapore-modified version of the Mini-Mental State Examination when subjects were 61-96 years old. Cognitive impairment was defined using education-specific cut-offs. Multivariable logistic regression models were utilized to estimate the associations between dietary TACs, component nutrients and cognitive impairment. Results A total of 2392 participants (14.3%) were defined to have cognitive impairment. Both CDAI and VCEAC scores were inversely associated with odds of cognitive impairment in a dose-dependent manner. The odds ratio (95% confidence interval; p-trend) comparing the highest with the lowest quartile was 0.84 (0.73, 0.96; p-trend = .003) for the CDAI and 0.75 (0.66, 0.86; p-trend &lt; .001) for the VCEAC. Higher intakes of vitamin C, vitamin E, carotenoids, and flavonoids were all inversely associated with cognitive impairment. Conclusions Higher dietary total antioxidant capacity was associated with lower odds of cognitive impairment in later life in a Chinese population in Singapore.

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