Effects of diet and age on oxidative damage products in healthy subjects

Title:

Effects of diet and age on oxidative damage products in healthy subjects

Creator:

Marica Krajčovičová-Kudláčková, Valachovičová, M., Pauková, V., and Mária Dušinská

Identifier:

https://cdk.lib.cas.cz/client/handle/uuid:59d37dc5-b586-4a16-aff7-90d0f8469836
uuid:59d37dc5-b586-4a16-aff7-90d0f8469836
issn:0862-8408

Subject:

Fyziologie člověka a srovnávací fyziologie, patologie, oxidační stres, výživa člověka, věk, pathology, oxidative stress, human nutrition, age, antioxidative vitamins, 14, and 612

Type:

article, články, model:article, and TEXT

Format:

print, bez média, and svazek

Description:

Damage of molecules as a consequence of oxidative stress has been implicated in the pathogenes is of chronic diseases related to aging. Diet is a key environmental factor affecting the incidence of many chronic diseases. Antioxidant substances in diet enhance the DNA, lipid and protein protection by increasing the scavenging of free radicals. Products of oxidative damage of DNA (DNA strand breaks with oxidized purines or oxidized pyrimidines), lipids (conjugated dienes of fatty acids) and proteins (carbonyls) in relation to nutrition (vegetarian diet vs. non-vegetarian, traditional mixed diet) were measured in young women aged 20-30 years (46 vegetarians, 48 non-vegetarians) vs. older women aged 60-70 years (33 vegetarians, 34 non-vegetarians). In young subjects, no differences in values of oxidative damage as well as plasma values of antioxidative vitamins (C, β-carotene) were observed between vegetarian and non-vegetarian groups. In older vegetarian group significantly reduced values of DNA breaks with oxidized purines, DNA breaks with oxidized pyrimidines and lipid peroxidation and on the other hand, significantly increased plasma values of vitamin C and β-carotene were found compared to the respective non-vegetarian group. Significant age dependences of measured parameters (increase in all oxidative damage products and decrease in plasma vitamin concentrations in older women) were noted only in non-vegetarians. Vegetarian values of older women vs. young women were similar or non-significantly changed. The results suggest that increase of oxidative damage in aging may be prevented by vegetarian nutrition., M. Krajčovičová-Kudláčková, M. Valachovičová, V. Pauková, M. Dušinská., and Obsahuje bibliografii a bibliografické odkazy

Language:

English

Rights:

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

Source:

Physiological research | 2008 Volume:57 | Number:4

Harvested from:

CDK

Metadata only:

false