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Start Over Subject Vitamin C

2. Lipid Peroxidation and Nutrition

Creator:
Krajčovičová-Kudláčková, M., Spustová, V., and Pauková, V.
Type:
article, model:article, and TEXT
Subject:
Conjugated dienes of fatty acids, Homocysteine, Vitamin C, and Vitamin E
Language:
English
Description:
Levels of conjugated dienes of fatty acids (first peroxidation product) in relation to their substrates and promotors (triacylglycerols, homocysteine, iron) as well as to their inhibitors (essential antioxidative vitamins) were assessed in a vegetarian group (n=24) and compared with subjects on a mixed diet (traditional nutrition, n=24). Positive significant linear correlation between conjugated dienes and triacylglycerols, homocysteine, iron as well as inverse relationship between conjugated dienes and vitamin E, vitamin C, beta-carotene were observed in pooled groups. Lipid peroxidation risk in vegetarians seems to be caused predominantly by hyperhomocysteinemia, whereas in a mixed diet group this was due to a higher supply of substrates or risk iron values. The incidence of only 8 % of risk conjugated diene values in vegetarians in contrast to 42 % in the group with traditional diet indicates that vegetarians have a better antioxidative status as a consequence of regular consumption of protective food.
Rights:
http://creativecommons.org/licenses/by-nc-sa/4.0/ and policy:public

3. Products of DNA, Protein and Lipid Oxidative Damage in Relation to Vitamin C Plasma Concentration

Creator:
Krajčovičová-Kudláčková, M., Dušinská, M., Valachovičová, M. , Blažíček, P., and Pauková, V.
Type:
article, model:article, and TEXT
Subject:
Vitamin C, DNA damage, Protein carbonyls, and Lipid peroxidation
Language:
English
Description:
Oxidative stress plays an important role in the pathogenesis of numerous chronic age-related free radical-induced diseases. Improved antioxidant status minimizes oxidative damage to DNA, proteins, lipids and other biomolecules. Diet-derived antioxidants such as vitamin C, vitamin E, carotenoids and related plant pigments are important in antioxidative defense and maintaining health. The results of long-term epidemiological and clinical studies suggest that protective vitamin C plasma concentration for minimum risk of free radical disease is higher than 50 μmol/l. Products of oxidative damage to DNA (DNA strand breaks with oxidized purines and pyrimidines), proteins (carbonyls) and lipids (conjugated dienes of fatty acids, malondialdehyde) were estimated in a group of apparently healthy adult non-smoking population in dependence on different vitamin C plasma concentrations. Under conditions of protective plasma vitamin C concentrations (>50 μmol/l) significantly lower values of DNA, protein and lipid oxidative damage were found in comparison with the vitamin C-deficient group (<50 μmol/l). The inhibitory effect of higher fruit and vegetable consumption (leading to higher vitamin C intake and higher vitamin C plasma concentrations) on oxidation of DNA, proteins and lipids is also expressed by an inverse significant correlation between plasma vitamin C and products of oxidative damage. The results suggest an important role of higher and frequent consumption of protective food (fruit, vegetables, vegetable oils, nuts, seeds and cereal grains) in prevention of free radical disease.
Rights:
http://creativecommons.org/licenses/by-nc-sa/4.0/ and policy:public