| ironjustice@aol.com 2005-06-27, 10:00 am |
| <<snip>>
this could be one of the mechanisms explaining the protective effects
against cardiovascular disease of antioxidant-rich foods such as
fruits, whole cereals and red wine
<<snip>>
Total antioxidant capacity of the diet is inversely and independently
related to plasma concentration of high-sensitivity C-reactive protein
in adult Italian subjects.
Brighenti F, Valtue=F1a S, Pellegrini N, Ardig=F2 D, Del Rio D, Salvatore
S, Piatti P, Serafini M, Zavaroni I
Br J Nutr. 2005 May ; 93(5): 619-25
Inflammation, a risk factor for cardiovascular disease, is associated
with low plasma levels of antioxidant vitamins. In addition to
vitamins, other antioxidants modulate the synthesis of inflammatory
markers in vitro and contribute to the total antioxidant capacity (TAC)
of a diet. However, the relationship between dietary TAC and markers of
inflammation has never been evaluated in vivo. We investigated the
relationship between dietary TAC and markers of systemic
(high-sensitivity C-reactive protein (hs-CRP), leucocytes) and vascular
(soluble intercellular cell adhesion molecule-1) inflammation in 243
non-diabetic subjects. General Linear Model (GLM) analysis showed a
significant (P=3D0.005) inverse relationship between hs-CRP and quartiles
of energy-adjusted dietary TAC, even when recognized modulating factors
of inflammation, namely alcohol, fibre, vitamin C, alpha-tocopherol,
beta-carotene, BMI, waist circumference, HDL-cholesterol, hypertension,
insulin sensitivity and plasma beta-carotene, were included in the
model as covariates (P=3D0.004). The relationship was stronger for
subjects with hypertension (P=3D0.013 v. P=3D0.109 for normotensive
individuals). Among dietary factors, TAC was significantly higher (5.3
(sd 3.0) v. 4.9 (sd 2.7) mmol Trolox/d; P=3D0.026) in subjects with low
plasma hs-CRP (range: 0.0-4.1 mg/l) than in subjects with high plasma
hs-CRP (range: 4.2-27.8 mg/l). We conclude that dietary TAC is
inversely and independently correlated with plasma concentrations of
hs-CRP and this could be one of the mechanisms explaining the
protective effects against CVD of antioxidant-rich foods such as
fruits, whole cereals and red wine. This could be of particular
significance for subjects with high blood pressure.
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