Consumption of high-pressurized vegetable soup increases plasma vitamin C and decreases oxidative stress and inflammatory biomarkers in healthy humans.
Current evidence supports a significant association between fruit and vegetable intake and health. In this study, we assessed the effect of consuming a vegetable-soup "gazpacho" on vitamin C and biomarkers of oxidative stress and inflammation in a healthy human population. We also examined the association between vitamin C and F(2)-isoprostanes (8-epiPGF(2alpha)), uric acid (UA), prostaglandin E(2) (PGE(2)), monocyte chemotactic protein-1 (MCP-1), and the cytokines, tumor necrosis factor-alpha (TNF-alpha), interleukin-1beta (IL-1beta), and IL-6. Gazpacho is a Mediterranean dish defined as a ready-to-use vegetable soup, containing approximately 80% crude vegetables rich in vitamin C. Subjects (6 men, 6 women) enrolled in this study consumed 500 mL/d of gazpacho corresponding to an intake of 72 mg of vitamin C. On d 1, subjects consumed the gazpacho in one dose; from d 2 until the end of the study, d 14, 250 mL was consumed in the morning and 250 mL in the afternoon. Blood was collected before drinking the soup (baseline) and on d 7 and 14. Baseline plasma vitamin C concentrations did not differ between men and women (P = 0.060). Compared with baseline, the vitamin C concentration was significantly higher on d 7 and 14 of the intervention in both men and women (P < 0.05). Baseline plasma levels of UA and F(2)-isoprostanes were higher (P < or = 0.002) in men than in women. The F(2)-isoprostanes decreased on d 14 in men and women (P < or = 0.041), and UA decreased in men (P = 0.028). The concentrations of vitamin C and 8-epiPGF(2alpha) were inversely correlated (r = -0.585, P = 0.0002). Plasma PGE(2) and MCP-1 concentrations decreased in men and women (P < or = 0.05) on d 14, but those of TNF-alpha, IL-1beta, and IL-6 did not change. Consumption of the vegetable soup decreases oxidative stress and biomarkers of inflammation, which indicates that the protective effect of vegetables may extend beyond their antioxidant capacity.
Sánchez-Moreno
Concepción
C
Nutrition and Neurocognition Laboratory, Jean Mayer U.S.D.A. Human Nutrition Research Center on Aging, Tufts University, Boston, MA, USA.
Cano
M Pilar
MP
de Ancos
Begoña
B
Plaza
Lucía
L
Olmedilla
Begoña
B
Granado
Fernando
F
Martín
Antonio
A
D000328:Adult; D001205:Ascorbic Acid / Q000097:blood*; D015415:Biomarkers / Q000097:blood; D018932:Chemokine CCL2 / Q000097:blood; D004032:Diet; D038441:Diet, Mediterranean; D015237:Dinoprost / Q000031:analogs & derivatives* / Q000097:blood; D015232:Dinoprostone / Q000097:blood; D005260:Female; D005511:Food Handling / Q000379:methods*; D006801:Humans; D007249:Inflammation / Q000517:prevention & control*; D007375:Interleukin-1 / Q000097:blood; D015850:Interleukin-6 / Q000097:blood; D008297:Male; D018384:Oxidative Stress; D012996:Solutions; D014409:Tumor Necrosis Factor-alpha / Q000032:analysis; D014527:Uric Acid / Q000097:blood; D014675:Vegetables
D015415:Biomarkers; D018932:Chemokine CCL2; D007375:Interleukin-1; D015850:Interleukin-6; D012996:Solutions; D014409:Tumor Necrosis Factor-alpha; D014527:Uric Acid; C075750:8-epi-prostaglandin F2alpha; D015237:Dinoprost; D015232:Dinoprostone; D001205:Ascorbic Acid