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Serum antioxidant capacity is increased by consumption of strawberries, spinach, red wine or vitamin C in elderly women.
J Nutr. 1998 Dec; 128(12):2383-90.JN

Abstract

It is often assumed that antioxidant nutrients contribute to the protection afforded by fruits, vegetables, and red wine against diseases of aging. However, the effect of fruit, vegetable and red wine consumption on the overall antioxidant status in human is unclear. In this study we investigated the responses in serum total antioxidant capacity following comsumption of strawberries (240 g), spinach (294 g), red wine (300 ml) or vitamin C (1250 mg) in eight elderly women. Total antioxidant capacity was determined using different methods: oxygen radical absorbance capacity (ORAC) assay, Trolox equivalent antioxidant capacity (TEAC) assay and ferric reducing ability (FRAP) assay. The results showed that the total antioxidant capacity of serum determined as ORAC, TEAC and FRAP, using the area under the curve, increased significantly by 7-25% during the 4-h period following consumption of red wine, strawberries, vitamin C or spinach. The total antioxidant capacity of urine determined as ORAC increased (P < 0.05) by 9.6, 27.5, and 44.9% for strawberries, spinach, and vitamin C, respectively, during the 24-h period following these treatments. The plasma vitamin C level after the strawberry drink, and the serum urate level after the strawberry and spinach treatments, also increased significantly. However, the increased vitamin C and urate levels could not fully account for the increased total antioxidant capacity in serum following the consumption of strawberries, spinach or red wine. We conclude that the consumption of strawberries, spinach or red wine, which are rich in antioxidant phenolic compounds, can increase the serum antioxidant capacity in humans. J. Nutr. 2383-2390, 1998

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Authors+Show Affiliations

Cao G
USDA-ARS, Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University, Boston, MA 02111, USA.
Russell RM
No affiliation info available
Lischner N
No affiliation info available
Prior RL
No affiliation info available

MeSH

AgedAnalysis of VarianceAntioxidantsArea Under CurveAscorbic AcidBloodBlood GlucoseDietFemaleFruitHumansOxidation-ReductionVegetablesWine

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

9868185

Citation

Cao, G, et al. "Serum Antioxidant Capacity Is Increased By Consumption of Strawberries, Spinach, Red Wine or Vitamin C in Elderly Women." The Journal of Nutrition, vol. 128, no. 12, 1998, pp. 2383-90.
Cao G, Russell RM, Lischner N, et al. Serum antioxidant capacity is increased by consumption of strawberries, spinach, red wine or vitamin C in elderly women. J Nutr. 1998;128(12):2383-90.
Cao, G., Russell, R. M., Lischner, N., & Prior, R. L. (1998). Serum antioxidant capacity is increased by consumption of strawberries, spinach, red wine or vitamin C in elderly women. The Journal of Nutrition, 128(12), 2383-90.
Cao G, et al. Serum Antioxidant Capacity Is Increased By Consumption of Strawberries, Spinach, Red Wine or Vitamin C in Elderly Women. J Nutr. 1998;128(12):2383-90. PubMed PMID: 9868185.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Serum antioxidant capacity is increased by consumption of strawberries, spinach, red wine or vitamin C in elderly women. AU - Cao,G, AU - Russell,R M, AU - Lischner,N, AU - Prior,R L, PY - 1998/12/30/pubmed PY - 1998/12/30/medline PY - 1998/12/30/entrez SP - 2383 EP - 90 JF - The Journal of nutrition JO - J Nutr VL - 128 IS - 12 N2 - It is often assumed that antioxidant nutrients contribute to the protection afforded by fruits, vegetables, and red wine against diseases of aging. However, the effect of fruit, vegetable and red wine consumption on the overall antioxidant status in human is unclear. In this study we investigated the responses in serum total antioxidant capacity following comsumption of strawberries (240 g), spinach (294 g), red wine (300 ml) or vitamin C (1250 mg) in eight elderly women. Total antioxidant capacity was determined using different methods: oxygen radical absorbance capacity (ORAC) assay, Trolox equivalent antioxidant capacity (TEAC) assay and ferric reducing ability (FRAP) assay. The results showed that the total antioxidant capacity of serum determined as ORAC, TEAC and FRAP, using the area under the curve, increased significantly by 7-25% during the 4-h period following consumption of red wine, strawberries, vitamin C or spinach. The total antioxidant capacity of urine determined as ORAC increased (P < 0.05) by 9.6, 27.5, and 44.9% for strawberries, spinach, and vitamin C, respectively, during the 24-h period following these treatments. The plasma vitamin C level after the strawberry drink, and the serum urate level after the strawberry and spinach treatments, also increased significantly. However, the increased vitamin C and urate levels could not fully account for the increased total antioxidant capacity in serum following the consumption of strawberries, spinach or red wine. We conclude that the consumption of strawberries, spinach or red wine, which are rich in antioxidant phenolic compounds, can increase the serum antioxidant capacity in humans. J. Nutr. 2383-2390, 1998 SN - 0022-3166 UR - https://www.unboundmedicine.com/medline/citation/9868185/Serum_antioxidant_capacity_is_increased_by_consumption_of_strawberries_spinach_red_wine_or_vitamin_C_in_elderly_women_ L2 - https://academic.oup.com/jn/article-lookup/doi/10.1093/jn/128.12.2383 DB - PRIME DP - Unbound Medicine ER -