Strawberry modulates oxidative stress markers in response to high fat meal in overweight men and women

Abstract

Our previous work indicates that consuming a highly purified polyphenolic‐rich grape seed extract decreases LDL oxidation. Oxidative stress markers have been reported to increase after consumption of high fat meals. We hypothesized that strawberry; a polyphenolic rich fruit, would protect LDL from oxidation after a high fat meal (HFM). A randomized, double‐blind, placebo‐controlled, 12‐wk cross‐over trial was conducted in overweight men and women (n=24). After a 10 day run‐in, subjects consumed either a Strawberry (Str) or placebo (Pbo) beverage matched in energy and macronutrient composition for 6 wks. At defined intervals for 6 h, postprandial oxidation of LDL, plasma lipids and F2 isoprostanes were measured before and after HFM challenge with Str or Pbo during run‐in (i.e. low Str intake) and again after 6 wks of daily Str or Pbo consumption. During run‐in, the single Str exposure significantly reduced LDL oxidation (p<0.001). After 6 wks Str or Pbo and HFM re‐challenge, Str attenuated the oxidative response to the high fat meal compared to Pbo. The postprandial lipid profile was generally not affected by treatment, except for a modest reduction in postprandial triglyceride concentrations (p=0.06). The increasing relevance of oxidized LDL to vascular injury suggests a potentially important protective role of strawberry in reducing CVD risk. Funding: CA Strawberry Commission