A rational approach to prevent postprandial modification of LDL by dietary polyphenols

作者：Gorelik Shlomit; Kanner Joseph; Schurr Daniel; Kohen Ron^*

来源：Journal of Functional Foods, 2013, 5(1): 163-169.

DOI：10.1016/j.jff.2012.09.008

• LDL modification
• Malondialdehyde
• Meat
• Red wine polyphenols
• Lipid oxidation

Food may undergo enhanced oxidation in the stomach leading to increases in the generation of deleterious lipid peroxidation products. Following meat consumption an escalation occurs in malondialdehyde (MDA) levels in human plasma. It was hypothesized that MDA could cause postprandial LDL modification in vivo, which can be abolished by the simultaneous addition of red wine polyphenols. Healthy volunteers consumed two test meals for four sequential days: meat cutlets (MC) and meat cutlets with red wine (MCRW). Postprandial plasma MDA levels after meal (MC) increased by 106 nmol/ml, and only by 57 nmol/ml after meal (MCRW). Following meal (MC) day 1 postprandial MDA-LDL levels increased by 27%. Following 4 days of repeated consumption of meal (MC), postprandial MDA-LDL levels increased by 96% (P = 0.021) and remained elevated after an overnight fast. Addition of red wine to the meal (MCRW) completely prevented postprandial MDA-LDL modification. It is concluded that the postprandial increase level of MDA in the plasma is partially responsible for LDL modification.

• 出版日期2013-1