No differences in DNA damage and antioxidant capacity between intervention groups of healthy, nonsmoking men receiving 2, 5, or 8 servings/day of vegetables and fruit

被引:31
作者
Briviba, Karlis [1 ]
Bub, Achim [1 ]
Moeseneder, Jutta [1 ]
Schwerdtle, Tanja [2 ]
Hartwig, Andrea [2 ]
Kulling, Sabine [3 ]
Watzl, Bernhard [1 ]
机构
[1] Fed Res Ctr Nutr & Food, Inst Nutr Physiol, D-76131 Karlsruhe, Germany
[2] Tech Univ Berlin, Inst Food Technol & Food Chem, Berlin, Germany
[3] Univ Potsdam, Dept Food Chem, Potsdam, Germany
来源
NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL | 2008年 / 60卷 / 02期
关键词
D O I
10.1080/01635580701621346
中图分类号
R73 [肿瘤学];
学科分类号
100214 ;
摘要
The effects of different intake levels of vegetables and fruit (VF) on some cancer-relevant biomarkers such as DNA damage and oxidative stress were investigated. In a randomized controlled trial, 64 nonsmoking male subjects were asked to consume a diet with 2 servings of VF/day for 4 wk. Then subjects were randomly assigned to I of 3 groups with either a low (2 servings/day), medium (5 servings/day), or high (8 servings/day) intake level of VF for another 4 wk. At the end of study, the plasma lutein, zeaxanthin, alpha-carotene, and beta-carotene but not cryptoxanthin and lycopene concentrations were significantly higher in subjects consuming 8 servings/day than in those receiving 2 servings/day. Different levels of VF consumption and plasma carotenoid concentrations did not result in differences in the levels of endogenous DNA strand breaks, oxidative DNA damage, antigenotoxic capacity of lymphocytes, plasma markers for lipid peroxidation (malondialdehyde, 8-iso-prostaglandin-F-2 alpha) and antioxidant capacity [trolox-equivalent antioxidant capacity assay]. Thus, although consumption of 8 servings vs 2 servings/day of VF for 4 wk significantly increased the carotenoid level in plasma, there were no differences in DNA damage, lipid peroxidation, and antioxidant capacity markers among healthy, well-nourished, nonsmoking men.
引用
收藏
页码:164 / 170
页数:7
相关论文
共 26 条
[11]  
International Agency for Research on Cancer (IARC), 2003, IARC HDB CANC PREV, V8
[12]  
Merzenich H, 2001, CANCER EPIDEM BIOMAR, V10, P515
[13]   Effect of dietary patterns on measures of lipid peroxidation - Results from a randomized clinical trial [J].
Miller, ER ;
Appel, LJ ;
Risby, TH .
CIRCULATION, 1998, 98 (22) :2390-2395
[14]  
Moller P, 2003, CANCER EPIDEM BIOMAR, V12, P1016
[15]   Plasma concentrations of carotenoids in healthy volunteers after intervention with carotenoid-rich foods [J].
Müller, H ;
Bub, A ;
Watzl, B ;
Rechkemmer, G .
EUROPEAN JOURNAL OF NUTRITION, 1999, 38 (01) :35-44
[16]   Supplementation with fruit and vegetable soups and beverages increases plasma carotenoid concentrations but does not alter markers of oxidative stress or cardiovascular risk factors [J].
Paterson, Elaine ;
Gordon, Michael H. ;
Niwat, Chutamat ;
George, Trevor W. ;
Parr, Laura ;
Waroonphan, Saran ;
Lovegrove, Julie A. .
JOURNAL OF NUTRITION, 2006, 136 (11) :2849-2855
[17]   Consumption of vegetables reduces genetic damage in humans: first results of a human intervention trial with carotenoid-rich foods [J].
PoolZobel, BL ;
Bub, A ;
Muller, H ;
Wollowski, I ;
Rechkemmer, G .
CARCINOGENESIS, 1997, 18 (09) :1847-1850
[18]   Spinach and tomato consumption increases lymphocyte DNA resistance to oxidative stress but this is not related to cell carotenoid concentrations [J].
Porrini, M ;
Riso, P ;
Oriani, G .
EUROPEAN JOURNAL OF NUTRITION, 2002, 41 (03) :95-100
[19]   Effects of blood orange juice intake on antioxidant bioavailability and on different markers related to oxidative stress [J].
Riso, P ;
Visioli, F ;
Gardana, C ;
Grande, S ;
Brusamolino, A ;
Galvano, F ;
Galvano, G ;
Porrini, M .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2005, 53 (04) :941-947
[20]   Mediterranean vegetable soup consumption increases plasma vitamin C and decreases F2-isoprostanes, prostaglandin E2 and monocyte chemotactic protein-1 in healthy humans [J].
Sánchez-Moreno, C ;
Cano, MP ;
de Ancos, B ;
Plaza, L ;
Olmedilla, B ;
Granado, F ;
Martín, A .
JOURNAL OF NUTRITIONAL BIOCHEMISTRY, 2006, 17 (03) :183-189