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

Title:

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.

Identifier:

https://cdk.lib.cas.cz/client/handle/uuid:2a01ca9b-f160-4320-976e-675b1a508dd2
uuid:2a01ca9b-f160-4320-976e-675b1a508dd2

Subject:

Vitamin C, DNA damage, Protein carbonyls, and Lipid peroxidation

Type:

article, model:article, and TEXT

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.

Language:

English

Rights:

http://creativecommons.org/licenses/by-nc-sa/4.0/
policy:public

Source:

Physiological research | 2006 Volume:55 | Number:2

Harvested from:

CDK

Metadata only:

false