[High intake of lycopene together with low intake of red meat increases the total antioxidant status]
Messina D, Pérez Elizalde R, Soto C, Uvilla A, López Laur JD, López Fontana C
Archivos latinoamericanos de nutricion · 2 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- Cross-sectional study (indexed by PubMed)
- Studied in
- People
- Main outcome
- Mechanisms only
- Intake measured by
- Food diaries or recalls
Who paid for it
- Funding
- Funding not disclosed
Publication
- Published
- 2012-03-01 · Arch Latinoam Nutr · vol. 62 · issue 1 · pp. 15–22
- Publisher
- National Institutes of Health
- Cited
- 3 citations · more than 77% of similar papers · 0.6× the field average
- References
- 0 works
- Access
- Paywalled
- Research areas
- Nutritional Studies and Diet
- Keywords
- Lycopene, Antioxidant, Food science, Nutrient, ABTS, Chemistry, Medicine, Animal science, Biology, Biochemistry, DPPH
- MeSH
- animals, humans, carotenoids, antioxidants, cross-sectional studies, feeding behavior, body composition, meat, aged, middle aged, diet records, argentina, male, biomarkers, surveys and questionnaires, lycopene
6 authors
From AR
- Diego Nicolás MessinaJuan Agustín Maza University
- Rafael Pérez Elizalde
- Catalina Soto
- Ana Uvilla
- José Daniel López Laur
- Constanza López Fontana
Abstract
The body's antioxidant systems are able to remove free radicals, thus protecting the body from the damage they may cause. They can be estimated, as a whole, through the determination of total antioxidant status (TAS). This biomarker can be modulated by dietary factors through the incorporation of substances with antioxidant or prooxidant properties. The aim of this study was to estimate the intake of antioxidant nutrients and specific food groups, and its correlation with TAS. Forty-five male volunteers between 50 and 75 years were randomly selected from a medical consultation. The study included a TAS determination by ABTS and a nutritional interview where corporal composition was studied through anthropometry and the habitual consumption of nutrients was estimated by means of 24 hour diary and food consumption frequency questionnaire. Statistical analysis was performed by using Pearson or Spearman correlation coefficient (p < 0.05). TAS was positively correlated with lycopene consumption (r = 0.295; p = 0.049), and negatively with red meat intake (r = -0.403; p = 0.007), while intake of other studied antioxidant nutrients did not correlate significantly with TAS. In conclusion, high intake of lycopene and reduced red meat consumption increase TAS.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
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