Products of dna, protein and lipid oxidative damage in relation to vitamin c plasma concentration.

Auteur(s) :
Krajcovicova-Kudlackova M., Dusinska M., Blazicek P., Valachovicova M., Paukova V.
Date :
Août, 2021
Source(s) :
PHYSIOLOGICAL RESEARCH. # p
Adresse :
Slovak Medical University, Limbova 12, 833 03 Bratislava 37, Slovak Republic. marica.kudlackova@szu.sk.

Sommaire de l'article

Physiol Res. 2005 May 24;
Oxidative stress plays an important role in pathogenesis of numerous chronic age-related free radical-induced diseases. Improved antioxidant status minimizes oxidative damage to DNA, proteins, lipids and other biomolecules. Diet-derived antioxidants such as vitamin C, vitamin E, carotenoids and related plant pigments are important in antioxidative defense and maintaining health. The results of long-term epidemiological and clinical studies suggest that protective vitamin C plasma concentration for minimum risk of free radical disease is higher than 50 micromol/l. Products of oxidative damage to DNA (DNA strand breaks with oxidized purines and pyrimidines), proteins (carbonyls) and lipids (conjugated dienes of fatty acids, malondialdehyde) were estimated in group of apparently healthy adult non-smoking population in dependence to different vitamin C plasma concentrations. At conditions of protective plasma vitamin C concentration (>50 micromol/l) were recorded significantly lower values of DNA, protein and lipid oxidative damage in comparison with vitamin C deficient group (<50 micromol/l). The inhibition effect of higher fruit and vegetable consumption higher vitamin C intake higher vitamin C plasma concentration on oxidation of DNA, proteins and lipids is expressed also by inverse significant correlation between plasma vitamin C and products of oxidative damage. The results suggest an important role of higher and frequent consumption of protective food (fruit, vegetables, vegetable oils, nuts, seeds and cereal grains) in prevention of free radical disease.

Source : Pubmed
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