Antioxidant-rich food intakes and their association with blood total antioxidant status and vitamin C and E levels in community-dwelling seniors from the Quebec longitudinal study NuAge

Khalil, Abdelouahed; Gaudreau, Pierrette; Cherki, M.; Wagner, J. Richard; Tessier, Daniel; Fülöp, Tamás; Shatenstein, Bryna

doi:10.1016/j.exger.2011.02.002

Cited by 33 publications

(27 citation statements)

References 38 publications

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“…We found a positive correlation between plasma TAC and intake of TAC which considers the antioxidant sources from both diet and supplement. Although acute studies found significant increase of plasma TAC 1 or 2 h after consumption of antioxidant-rich foods [35,36,62], chronic studies generated inconclusive results [14,65,66]. Long-term intervention studies that investigate antioxidant-rich food or food selection based on TAC in modifying plasma TAC are also warranted.…”

Section: Discussionmentioning

confidence: 95%

Plasma total antioxidant capacity is associated with dietary intake and plasma level of antioxidants in postmenopausal women

Wáng¹,

Yang²,

Lee³

et al. 2012

The Journal of Nutritional Biochemistry

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Section: Discussionmentioning

confidence: 95%

Plasma total antioxidant capacity is associated with dietary intake and plasma level of antioxidants in postmenopausal women

Wáng¹,

Yang²,

Lee³

et al. 2012

The Journal of Nutritional Biochemistry

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“…86 Recent work has verified the positive associated between consumption of foods rich in antioxidant substances and plasmatic levels of α-tocopherol, vitamin C and total antioxidant activity. 87 On the other hand, a positive correlation was not verified between the ingestion of foods that are a source of β-carotene and plasmatic levels of this antioxidant in elderly residents of a community in Ireland. 88 Furthermore, it should be reiterated that the absorption of certain nutrients (for example, vitamin B 12 , calcium, iron and β-carotene) can be harmed by the occurrence of atrophic gastritis (condition in which stomach acidity is reduced).…”

Section: Nutritional Status and Oxidative Stressmentioning

confidence: 98%

Association between oxidative stress and nutritional status in the elderly

Moreira

Bôas

Ferreira

2014

Rev. Assoc. Med. Bras.

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Ageing is a dynamic and progressive process that is characterized by the occurrence of morphological, biochemical, functional and psychological changes in the organism. The aim of the present article is to provide updated concepts on oxidative stress, covering its importance in aging, as well as nutritional status and supplementation with antioxidants (substances that prevent or attenuate oxidation of oxidizable substrates, such as lipids, proteins, carbohydrates and deoxyribonucleic acid) in the geriatric population. Evidence suggests that there is an inverse relationship between oxidative stress and nutritional status in elderly individuals. Although an increase in oxidative stress in chronic diseases associated with aging has been proven, such as Parkinson’s disease and Alzheimer’s disease, up to now there has been no consistent clinical evidence proving the efficiency of supplementation with antioxidants against oxidative stress. In this context, supplementation is not recommended. On the other hand, the elderly should be encouraged to eat antioxidant foods, such as fruits and vegetables. Maintaining a normal weight (body mass index between 23 and 28 Kg/m2) should also be stimulated.

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“…However, the increased plasma TAC after tea consumption, which does not contain fructose, could not be explained by this hypothesized mechanism. On the other hand, chronic feeding studies generated inconclusive results in the effect of feeding polyphenol-rich food in modulating plasma TAC [123,124,125]. In a study that examined both acute and chronic effects of walnuts consumption on antioxidant status in vivo [123], 19-week walnut consumption did not significantly change the plasma antioxidant capacity of healthy old adults.…”

Section: Antioxidant Intakes and Cvdmentioning

confidence: 99%

Plasma and Dietary Antioxidant Status as Cardiovascular Disease Risk Factors: A Review of Human Studies

2013

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Extensive evidence has demonstrated that many antioxidants such as vitamin C, vitamin E, carotenoids and polyphenols have protective effects in preventing cardiovascular disease (CVD), a chronic disease that is mediated by oxidative stress and inflammation. This review focuses on evidence from prospective cohort studies and clinical trials in regard to the associations between plasma/dietary antioxidants and cardiovascular events. Long-term, large-scale, population-based cohort studies have found that higher levels of serum albumin, bilirubin, glutathione, vitamin E, vitamin C, and carotenoids were associated with a lower risk of CVD. Evidence from the cohort studies in regard to dietary antioxidants also supported the protective effects of dietary vitamin E, vitamin C, carotenoids, and polyphenols on CVD risk. However, results from large randomized controlled trials did not support long-term use of single antioxidant supplements for CVD prevention due to their null or even adverse effects on major cardiovascular events or cancer. Diet quality indexes that consider overall diet quality rather than single nutrients have been drawing increasing attention. Cohort studies and intervention studies that focused on diet patterns such as high total antioxidant capacity have documented protective effects on CVD risk. This review provides a perspective for future studies that investigate antioxidant intake and risk of CVD.

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Antioxidant-rich food intakes and their association with blood total antioxidant status and vitamin C and E levels in community-dwelling seniors from the Quebec longitudinal study NuAge

Cited by 33 publications

References 38 publications

Plasma total antioxidant capacity is associated with dietary intake and plasma level of antioxidants in postmenopausal women

Plasma total antioxidant capacity is associated with dietary intake and plasma level of antioxidants in postmenopausal women

Association between oxidative stress and nutritional status in the elderly

Plasma and Dietary Antioxidant Status as Cardiovascular Disease Risk Factors: A Review of Human Studies

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