Relationship between vitamin intake and total antioxidant capacity in elderly adults

Abstract

The consumption of foods high in natural antioxidants, like fruits and vegetables, is associated with a lower risk of oxidative stress-related diseases. The aim of this study was to establish the relationship between the plasma antioxidant capacity in adults over fifty and their intake of vitamin A, C, and E. We evaluated 118 24-hour recalls of intake of foods. The intake of vitamin A, C, and E was quantified using food composition tables. We quantified plasma phenols using the Folin-Ciocalteu method. The antioxidant capacity was determined using the Trolox Equivalent Antioxidant Capacity (TEAC) and Oxygen Radical Absorption Capacity (ORAC) methods. Correlation analyses were performed between the studied variables and a positive correlation was found in most cases. However, none of the correlations was statistically significant. In all cases p-value was >0.05. The quantification of nutrient intake is not an adequate predictor of plasma antioxidant capacity in individuals over fifty.

Dietary Phytochemicals: As a Natural Source of Antioxidants

“…It is essential for vision. The retinal and retinoic acid are the dietary components of vitamin A [33].…”

Antioxidant Categories and Mode of Action

“…Vitamin E, C, and β-carotene are the main antioxidant vitamins for tissues against free radical damage. Vitamin E, a major lipid soluble antioxidant, functions as the most important membrane-bound antioxidant, neutralizing free radicals, and preventing oxidation of lipids within membranes [45]. Vitamin E is the free radical scavenger in the prevention of chronic diseases [46].…”

“…In extracellular fluids, vitamin C, a water-soluble vitamin, is the most important antioxidant and can protect biomembranes against lipid peroxidation injury through eliminating peroxyl radicals in the aqueous phase before peroxidation initiation. Vitamin C is an effective antioxidant located in the aqueous phase of cells; it simply loses electrons to give stability to reactive species such as ROS [45]. In addition to vitamin C's biological functions as a superoxide and hydroxyl radicals' scavenger, it also functions as an enzyme cofactor [42].…”

“…Vitamin C plays an essential function in the defense against oxidative damage particularly in leukocytes, as well as the possible effect it may have on the treatment of chronic degenerative diseases, autoimmune diseases, and cancer [42,45].…”

“…Vitamin A, a lipid soluble vitamin, is important for human health and has free radicals scavenging features that aid it to act as a physiological antioxidant in protecting a number of chronic diseases such as cardiovascular disease and cancer. All transretinol, the parent compound, are the most abundant dietary form of vitamin A that occurs naturally in the form of fatty acid esters such as retinyl palmitate, while retinal and retinoic acid are the minor natural dietary components of vitamin A [45]. Vitamin A was first labeled as an inhibitor of the effect of linoleic acid on the oxidation processes.…”