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Contribution of beverages to the intake of lipophilic and hydrophilic antioxidants in the Spanish diet.
Eur J Clin Nutr 2003; 57(10):1275-82EJ

Abstract

OBJECTIVE

To investigate the contribution of beverages to the intake of lipophilic and hydrophilic antioxidants in the Spanish diet.

DESIGN

This includes the following (i) estimation of the daily intakes of beverages in Spain, from national food consumption data obtained from annual surveys of 5400 households, 700 hotels and restaurants and 200 institutions; (ii) determination of total antioxidant capacity in the selected beverages using two complementary procedures: ferric reducing ability of plasma (FRAP), which measures the ferric reduction capacity, and ABTS, which measures the radical scavenging capacity; (iii) determination of the antioxidant capacity in both lipophilic and hydrophilic extracts of the beverages; (iv) determination of the antioxidant efficiency of the lipophilic and hydrophilic phase of the beverages; and (v) estimation of the intake of dietary antioxidants from beverages in comparison with the daily requirements of antioxidant vitamins C and E.

RESULTS

The contribution of beverages to the antioxidant intake in the Spanish diet is estimated at 1623 mg of vitamin E and 598 mg of vitamin C by FRAP, and 1521 mg of vitamin E and 556 mg of vitamin C by ABTS. Coffee is the main contributor (66 and 61% by FRAP and ABTS, respectively), followed by red wine (16 and 22%), fruit juices (6 and 5%), beer (4 and 5%), tea (3 and 5%) and milk (4 and 1%).

CONCLUSIONS

Beverages account for a very high proportion of dietary antioxidant intake as compared to intake of antioxidant vitamins C and E. Although their metabolic effect must be affected by the bioavailability of the antioxidants, the significance of this intake for antioxidant status and health should be considered.

Authors+Show Affiliations

Department of Metabolism and Nutrition, Instituto del Frío, Consejo Superior de Investigaciones Científicas (CSIC), Ciudad Universitaria, Madrid, Spain.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

14506489

Citation

Pulido, R, et al. "Contribution of Beverages to the Intake of Lipophilic and Hydrophilic Antioxidants in the Spanish Diet." European Journal of Clinical Nutrition, vol. 57, no. 10, 2003, pp. 1275-82.
Pulido R, Hernández-García M, Saura-Calixto F. Contribution of beverages to the intake of lipophilic and hydrophilic antioxidants in the Spanish diet. Eur J Clin Nutr. 2003;57(10):1275-82.
Pulido, R., Hernández-García, M., & Saura-Calixto, F. (2003). Contribution of beverages to the intake of lipophilic and hydrophilic antioxidants in the Spanish diet. European Journal of Clinical Nutrition, 57(10), pp. 1275-82.
Pulido R, Hernández-García M, Saura-Calixto F. Contribution of Beverages to the Intake of Lipophilic and Hydrophilic Antioxidants in the Spanish Diet. Eur J Clin Nutr. 2003;57(10):1275-82. PubMed PMID: 14506489.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Contribution of beverages to the intake of lipophilic and hydrophilic antioxidants in the Spanish diet. AU - Pulido,R, AU - Hernández-García,M, AU - Saura-Calixto,F, PY - 2003/9/25/pubmed PY - 2004/3/9/medline PY - 2003/9/25/entrez SP - 1275 EP - 82 JF - European journal of clinical nutrition JO - Eur J Clin Nutr VL - 57 IS - 10 N2 - OBJECTIVE: To investigate the contribution of beverages to the intake of lipophilic and hydrophilic antioxidants in the Spanish diet. DESIGN: This includes the following (i) estimation of the daily intakes of beverages in Spain, from national food consumption data obtained from annual surveys of 5400 households, 700 hotels and restaurants and 200 institutions; (ii) determination of total antioxidant capacity in the selected beverages using two complementary procedures: ferric reducing ability of plasma (FRAP), which measures the ferric reduction capacity, and ABTS, which measures the radical scavenging capacity; (iii) determination of the antioxidant capacity in both lipophilic and hydrophilic extracts of the beverages; (iv) determination of the antioxidant efficiency of the lipophilic and hydrophilic phase of the beverages; and (v) estimation of the intake of dietary antioxidants from beverages in comparison with the daily requirements of antioxidant vitamins C and E. RESULTS: The contribution of beverages to the antioxidant intake in the Spanish diet is estimated at 1623 mg of vitamin E and 598 mg of vitamin C by FRAP, and 1521 mg of vitamin E and 556 mg of vitamin C by ABTS. Coffee is the main contributor (66 and 61% by FRAP and ABTS, respectively), followed by red wine (16 and 22%), fruit juices (6 and 5%), beer (4 and 5%), tea (3 and 5%) and milk (4 and 1%). CONCLUSIONS: Beverages account for a very high proportion of dietary antioxidant intake as compared to intake of antioxidant vitamins C and E. Although their metabolic effect must be affected by the bioavailability of the antioxidants, the significance of this intake for antioxidant status and health should be considered. SN - 0954-3007 UR - https://www.unboundmedicine.com/medline/citation/14506489/Contribution_of_beverages_to_the_intake_of_lipophilic_and_hydrophilic_antioxidants_in_the_Spanish_diet_ L2 - http://dx.doi.org/10.1038/sj.ejcn.1601685 DB - PRIME DP - Unbound Medicine ER -