title: Mediterranean diet and non enzymatic antioxidant capacity in the PREDIMED study: evidence for a mechanism of antioxidant tuning.
abstract: OBJECTIVE
  The intake of antioxidant-rich foods may increase the blood levels of non enzymatic antioxidant capacity (NEAC). NEAC takes into account all antioxidants from food and synergistic effects between them. We examined the effect of a 1-year intervention with Mediterranean diet on plasma NEAC and assessed whether it was related to baseline NEAC levels.
  
  
  RESULTS
  Five hundred sixty-four participants at high cardiovascular risk were randomly selected from the PREDIMED (Prevención con DIeta MEDiterránea) Study, a large 3-arm randomized clinical trial. Blood NEAC levels were measured at baseline and after 1-year of dietary intervention with 1) a Mediterranean diet supplemented with virgin olive oil (MED + VOO); 2) a Mediterranean diet supplemented with nuts (MED + nuts), or 3) a control low-fat diet. Plasma NEAC was analyzed using FRAP (ferric reducing antioxidant potential) and TRAP (total radical-trapping antioxidant parameter) assays. Plasma FRAP levels increased after 1-year of intervention with MED + VOO [72.0 μmol/L (95% CI, 34.2-109.9)] and MED + nuts [48.9 μmol/L (24.3-73.5)], but not after the control low-fat diet [13.9 μmol/L (-11.9 to 39.8)]. Participants in the lowest quartile of plasma FRAP at baseline significantly increased their levels after any intervention, while those in the highest quartile decreased. Similar results occurred with TRAP levels.
  
  
  CONCLUSIONS
  This study shows that a 1-year of MED diet intervention increases plasma TAC level in subjects at high risk for cardiovascular disease. Moreover, the effectiveness of dietary supplementation with antioxidants may be related to baseline levels of plasma NEAC.
authors.affiliation: Nutrition and Food Science Department, XaRTA INSA, Pharmacy School, University of Barcelona, Av/Joan XXIII s/n, 08028 Barcelona, Spain; Unit of Nutrition, Environment and Cancer, Cancer Epidemiology Research Programme, Catalan Institute of Oncology (ICO-IDIBELL), Barcelona, Spain.
authors.forename: R
authors.initials: R
authors.lastname: Zamora-Ros
authors.forename: M
authors.initials: M
authors.lastname: Serafini
authors.forename: R
authors.initials: R
authors.lastname: Estruch
authors.forename: R M
authors.initials: RM
authors.lastname: Lamuela-Raventós
authors.forename: M A
authors.initials: MA
authors.lastname: Martínez-González
authors.forename: J
authors.initials: J
authors.lastname: Salas-Salvadó
authors.forename: M
authors.initials: M
authors.lastname: Fiol
authors.forename: J
authors.initials: J
authors.lastname: Lapetra
authors.forename: F
authors.initials: F
authors.lastname: Arós
authors.forename: M I
authors.initials: MI
authors.lastname: Covas
authors.forename: C
authors.initials: C
authors.lastname: Andres-Lacueva
mesh_terms: D000368:Aged; D000369:Aged, 80 and over; D000975:Antioxidants / Q000008:administration & dosage* / Q000378:metabolism; D002318:Cardiovascular Diseases / Q000178:diet therapy / Q000517:prevention & control*; D018752:Diet, Fat-Restricted; D038441:Diet, Mediterranean; D005260:Female; D006801:Humans; D008297:Male; D008875:Middle Aged; D009754:Nuts; D000069463:Olive Oil; D010938:Plant Oils / Q000008:administration & dosage; D012307:Risk Factors
chemical_list: D000975:Antioxidants; D000069463:Olive Oil; D010938:Plant Oils
keywords: CVD; Dietary modulation; FRAP; MED; Mediterranean diet; NEAC; Non enzymatic antioxidant capacity; Oxidative stress; PREDIMED; Prevención con Dieta Mediterránea; RONS; TRAP; Total antioxidant capacity; VOO; cardiovascular diseases; ferric reducing antioxidant potential; non enzymatic antioxidant capacity; reactive oxygen nitrogen species; total radical-trapping antioxidant parameter; virgin olive oil