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Plasma Antioxidant Capacity Changes Following a Meal as a Measure of the Ability of a Food to Alter In Vivo Antioxidant Status

USDA Arkansas Children's Nutrition Center, Little Rock, Arkansas
USDA Human Nutrition Research Center on Aging at Tufts, Boston, Massachusetts
USDA/ARS Western Human Nutrition Research Center
Department. of Plant Sciences, University of California at Davis, Davis, California
Department of Food Science and Human Nutrition, University of Maine, Orono, Maine

View larger version (28K): [in this window] [in a new window]   Fig. 1. Changes in hydrophilic (A) and lipophilic (B) ORACFL following a control meal or one containing blueberries (189 g frozen) or dried plum juice (DPJ) (315 mL) (Study #1) (*p < 0.05 using paired t test). Data for blueberry treatment from (11). See Table 3 for net AUC for each treatment.

View larger version (25K): [in this window] [in a new window]   Fig. 2. Changes in hydrophilic ORACFL following a control meal or one containing blueberries (92.5 g freeze dried powder) ((Study #4) (*p < 0.05 using paired t test). See Table 3 for net AUC for each treatment.

View larger version (20K): [in this window] [in a new window]   Fig. 3. Changes in hydrophilic and lipophilic ORACFL following a meal of cherries (Study #2) (**p < 0.01 using paired t test). See Table 3 for net AUC for each treatment.

View larger version (25K): [in this window] [in a new window]   Fig. 4. Changes in whole plasma ORACFL following meal of red grapes, kiwifruit or strawberries (Study #3). See Table 4 for the net change in AUC. Increases in AUC were significant for all treatments (p < 0.05).

View larger version (22K): [in this window] [in a new window]   Fig. 5. Changes in plasma Vitamin C following meal of red grapes, kiwifruit or strawberries (Study #3). The change over time for strawberry and kiwifruit was significant (p < 0.05).

View larger version (21K): [in this window] [in a new window]   Fig. 6. Changes in hydrophilic ORACFL following a control meal or one containing freeze dried grape powder (74.2 g) (Study #5). (*p < 0.05 using paired t test). See Table 3 for net AUC for each treatment.

View larger version (23K): [in this window] [in a new window]   Fig. 7. Estimated antioxidant intake required (mmol/day) to prevent postprandial oxidative stress relative to energy intake (kcal). Relationship calculated as follows: Y = ((EI * DAUC)/MAUC) * IENU = ((EI*0.99/57)*0.25 = EI * 0.00461 where: Y = Antioxidant intake (mmol TE/day based upon ORACFL); EI = Energy Intake, kcal; MAUC = Mean Area Under Curve (µmol TE/L · h) per dose of fruit or berry in mmol Trolox Equivalents (TE) for 13 different foods tested in 6 clinical trials; DAUC = Decline in plasma AUC per kcal energy consumed in the absence of dietary antioxidants (0.99 µmol TE/L · h); and IENU = Inefficiency in utilization of dietary energy (Assumed to be 25%) [37].