Abstract
The native Total Antioxidant Capacity (TAC) of plasma and saliva is generally determined by uric acid (UA). Several studies have assessed the impact of habitual dietary antioxidative vitamin intake on TAC, but it remains unknown whether it influences Non-Urate Total Antioxidant Capacity (Nu-TAC), i.e., TAC after enzymatic UA elimination. The purpose of this study was to assess whether the intake of antioxidative vitamins C, E, and β-carotene, provided with usual daily food rations, affects plasma and salivary Nu-TAC. The study involved 56 older subjects (aged 66.9 ± 4.3 years), divided into two age- and sex-matched groups: group 1 (n = 28), with lower combined vitamin C, E, and β-carotene intake, and group 2 (n = 28), with higher intake. A 24 h dietary recall was obtained from each individual. Nu-TAC was assessed simultaneously with two methods in plasma (Ferric Reducing Ability of Plasma—Nu-FRAP, 2.2-diphenyl-1-picryl-hydrazyl—Nu-DPPH) and in saliva (Nu-FRAS and Nu-DPPHS test). No differences were found in the Nu-TAC parameters between the groups, either in plasma (Nu-FRAP, Nu-DPPH) or in saliva (Nu-FRAS, Nu-DPPHS) (p > 0.05). No plasma or salivary Nu-TAC indices correlated with dietary vitamin C, E, or β-carotene intake or with other nutrients. Habitual, not extra-supplemented dietary intake does not significantly affect plasma or salivary Nu-TAC.
Highlights
The balance between pro-oxidants and antioxidants in living organisms prevents oxidative stress, which is regarded as a cause of numerous chronic diseases, including cardiovascular heart disease, diabetes mellitus type 2, and periodontitis [1,2]
The aim of this study was to assess the impact of nutrients, mostly the antioxidative vitamins C, E, and β-carotene, obtained from Daily Food Rations (DFR) on plasma and salivary Nu-Total Antioxidant Capacity (TAC) parameters in older adults
No plasma or salivary Non-Urate Total Antioxidant Capacity (Nu-TAC) indices correlated with dietary vitamin C, E, or β-carotene intake or with other nutrients (p > 0.05)
Summary
The balance between pro-oxidants and antioxidants in living organisms prevents oxidative stress, which is regarded as a cause of numerous chronic diseases, including cardiovascular heart disease, diabetes mellitus type 2, and periodontitis [1,2]. The system is formed by non-enzymatic molecules (uric acid, vitamins C, E, carotenoids, polyphenols, glutathione) and enzymatic scavengers of ROS Molecules 2018, 23, 983 dismutase, catalase, glutathione peroxidase) [4]. The results of studies assessing the impact of dietary supplementation with various antioxidant compounds in Daily Food Rations (DFR) mostly indicate temporary augmentation of the antioxidant status [5]. Such dietary interventions are usually associated with higher consumption of fruits, vegetables, and plant oils as main food sources of antioxidative compounds [6,7].
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
