title: Postprandial oxidative stress.
abstract: Consumption of a meal containing oxidized and oxidizable lipids gives rise to an increased plasma concentration of lipid hydroperoxides, detectable by a sensitive chemiluminescence procedure. This is associated with increased susceptibility of LDL to oxidation, apparently due a structural perturbation at the particle surface brought about by lipid oxidation products. The postprandial modification of LDL is at least partially accounted for by an increase of LDL-, a subfraction containing lipid oxidation products where apoprotein-B-100 (apoB-100) is denatured. Consuming the meal with a suitable source of antioxidants, such as those found in red wine, minimizes this postprandial oxidative stress. The inhibition of peroxidation of lipids present in the meal during digestion is a possible mechanism for the observed protection of LDL. The in vivo oxidatively modified LDL- has numerous features that correspond to the atherogenic minimally modified LDL produced in vitro. These modified particles could account for a relevant link between nutrition and early biological processes that foster the development of atherosclerosis.
authors.affiliation: Department of Biological Chemistry, University of Padova, Italy.
authors.forename: Fulvio
authors.initials: F
authors.lastname: Ursini
authors.forename: Alex
authors.initials: A
authors.lastname: Sevanian
mesh_terms: D000818:Animals; D001161:Arteriosclerosis / Q000503:physiopathology; D006801:Humans; D008074:Lipoproteins / Q000378:metabolism; D018384:Oxidative Stress / Q000502:physiology*; D019518:Postprandial Period / Q000502:physiology*
chemical_list: D008074:Lipoproteins