Correlation between plasma levels of carotenoid and oxidized low density lipoproteins: A short human intervention study

The development of vegetable functional food products that provide benefits beyond their traditional nutritional value raised increasing interest. In fact several studies have shown that diet plays a role in the development of human diseases associated with oxidative damage (diabetes, cardiovascular disease and metabolic syndrome). Aim of the study was to evaluate the effects of daily intake of 300g of a frozen vegetable product containing red and green spinach, red and green chicory, red and green leaf chard (Italsur srl Notaresco, Italy) on plasma lipids and oxidized low density lipoproteins (ox-LDL). Furthermore, the bioavailability of lutein and β-carotene was investigated. The study included n=49 healthy volunteers (age ranged from 23 to 73 year), who consumed a portion of the vegetable product (300 g) every day for 2 weeks. The significant increase of plasma lutein and β-carotene after vegetable mix consumption for 2 weeks demonstrated that these phytonutrients are highly bioavailable. A significant reduction of plasma levels of total cholesterol (TC) and LDL-cholesterol (LDL-C) was observed after dietary intervention. The results demonstrated a significant decrease in plasma concentration of ox-LDL after treatment. Evaluation of ox-LDL represents a useful biochemical marker of lipid peroxidation; therefore the results demonstrated a decrease of lipid peroxidation of lipoproteins associated with the consumption of vegetable product. A significant negative correlation has been established between levels of plasma lutein and levels of ox-LDL before and after daily intake of the vegetable product. These results suggest that lutein may play a role in the protective effect against oxidation of LDL. In conclusion the increase of plasma carotenoids after dietary treatment for two weeks is associated with a protective effect against lipid peroxidation of lipoprotein

Effect of a barley-vegetable soup on plasma carotenoids and biomarkers of cardiovascular disease

Functional foods that provide benefits beyond their traditional nutritional value have attracted much interest. Aim of the study was to evaluate the nutritional and the functional properties of a frozen ready-to-eat soup containing barley and pigmented vegetables. Both glycaemic index and the glyceamic load of ready-to-eat soup were evaluated in vivo. Moreover the bioavailability of carotenoids (lutein and beta-carotene) and the effect on lipid profile and lipid peroxidation were studied in 38 volunteers whose diet was supplemented for two weeks with a daily portion (250 g) of the ready-to-eat soup. Plasma levels of carotenoids (lutein and beta-carotene) and plasma total antioxidant capacity significantly increased after 2 weeks of treatment. Furthermore, we observed a decrease in the levels of lipids (total cholesterol and low density lipoprotein-cholesterol) and of markers of lipid peroxidation (oxidized low density lipoprotein and lipid hydroperoxides) in plasma of all subjects. The glyceamic index of the product was 36, therefore it could be considered a low glyceamic index food. An accurate selection of vegetable foods results in a palatable and healthy product that provides benefits on plasma lipids and lipid peroxidation (Protocol number 211525)

Effect of black and red cabbage on plasma carotenoid levels, lipid profile and oxidized low density lipoprotein

The bioavailability of carotenoids and the protective effect exerted by Brassica vegetables against lipoprotein peroxidation has not previously been investigated in humans. The aim of this study was to evaluate the bioavailability of carotenoids in black (Brassica oleracea L. var. acephala subvar. Laciniata L) and red cabbage (Brassica oleracea L. var. capitata L.f. rubra) and their protective effect against LDL oxidation. Moreover, we studied the effect on plasma lipid profile. Thirty-eight healthy volunteers (23 females and 15 males) participated in the 2-week intervention study which included a daily portion (300 g) of black and red cabbage. Plasma lutein and β-carotene levels and total antioxidant capacity after dietary intervention were significantly increased. The results obtained demonstrated that Brassica supplementation favourably influenced serum lipid profile with a significant decrease in total cholesterol, LDL-cholesterol and oxidized LDL. Moreover, our results strengthen the hypothesis that the effect of dietary intervention could be modulated by baseline conditions of the subject