Postprandial plasma lipid hydroperoxides: a possible link between diet and atherosclerosis.
There is increasing evidence implicating a dietary source of plasma lipid peroxides that become elevated in the postprandial state. This phenomenon may be a contributing factor to the correlation found between postprandial hyperlipidemia and increased risk of cardiovascular disease. Using a newly developed method for measuring lipid hydroperoxides directly in plasma, a pilot study was performed which revealed that lipid hydroperoxides are indeed elevated following a fatty meal. Lipid hydroperoxides increased within 2-4 h after the meal and returned to basal levels, corresponding to the usual postprandial hyperlipidemia. A marked suppression of postprandial hydroperoxides was found when a meal was consumed with wine, suggesting that these hydroperoxides can be formed and then absorbed during the digestive process.
Department of Biological Chemistry, University of Padova, Italy. ursini@civ.bio.unipd.it
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F
Ursini
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A
Zamburlini
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Cazzolato
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M
Maiorino
G B
GB
Bon
A
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Sevanian
D000328:Adult; D000818:Animals; D000975:Antioxidants; D001161:Arteriosclerosis / Q000209:etiology*; D004041:Dietary Fats / Q000009:adverse effects*; D005609:Free Radicals; D006801:Humans; D007249:Inflammation; D008054:Lipid Peroxides / Q000097:blood* / Q000378:metabolism; D008077:Lipoproteins, LDL / Q000502:physiology; D008079:Lipoproteins, VLDL / Q000502:physiology; D008084:Lipoxygenase / Q000502:physiology; D008297:Male; D008875:Middle Aged; D010865:Pilot Projects; D019518:Postprandial Period / Q000502:physiology*; D018570:Risk Assessment; D014920:Wine
D000975:Antioxidants; D004041:Dietary Fats; D005609:Free Radicals; D008054:Lipid Peroxides; D008077:Lipoproteins, LDL; D008079:Lipoproteins, VLDL; D008084:Lipoxygenase