Effects of Mate Tea (Ilex paraguariensis) Ingestion on mRNA Expression of Antioxidant Enzymes, Lipid Peroxidation, and Total Antioxidant Status in Healthy Young Women
Contribuinte(s) |
UNIVERSIDADE DE SÃO PAULO |
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Data(s) |
19/10/2012
19/10/2012
2009
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Resumo |
The antioxidant activity of mate tea, the roasted product derived from yerba mate (Ilex paraguarienis), was observed in vitro and in animal models, but studies in humans are lacking. The aim of this study was to investigate the effects of mate tea supplementation on plasma susceptibility to oxidation and on antioxidant enzyme gene expression in healthy nonsmoking women, after acute or prolonged ingestion. We evaluated plasma total antioxidant status (TAS), the kinetics of diene conjugate generation, and thiobarbituric acid reactive substance (TBARS) contents in plasma, as well as mRNA levels of antioxidant gluthatione peroxidase (GPx), superoxide dismutase (SOD), and catalase (CAT). After the supplementation period with mate tea, lipid peroxidation was acutely lowered, an effect that was maintained after prolonged administration. Total antioxidant status and the level of antioxidant enzyme gene expression were also demonstrated after prolonged consumption. These results suggest that regular consumption of mate tea may increase antioxidant defense of the body by multiple mechanisms. FAPESP (Fundacao de Amparo a Pesquisa do Estado de Sao Paulo) |
Identificador |
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, v.57, n.5, p.1775-1780, 2009 0021-8561 http://producao.usp.br/handle/BDPI/26627 10.1021/jf803096g |
Idioma(s) |
eng |
Publicador |
AMER CHEMICAL SOC |
Relação |
Journal of Agricultural and Food Chemistry |
Direitos |
restrictedAccess Copyright AMER CHEMICAL SOC |
Palavras-Chave | #Antioxidant #phenolic compounds #mate tea (Ilex paraguariensis) #lipid peroxidation #antioxidant enzymes #DENSITY-LIPOPROTEIN OXIDATION #PHENOLIC-ACIDS #COFFEE CONSUMPTION #HUMANS #INHIBITION #INDUCTION #CAFFEINE #PLASMA #LDL #RESISTANCE #Agriculture, Multidisciplinary #Chemistry, Applied #Food Science & Technology |
Tipo |
article original article publishedVersion |