Abstract
Objective: To directly examine the contribution of vitamin C to the antioxidant potential of fruits and vegetables, the antioxidant effect of orange juice consumption (8 and 16 fl. oz.) was compared to the antioxidant effect of supplemental vitamin C (dosage equivalent to that supplied by 8 fl. oz. of orange juice). Methods: Subjects (n = 11; 28.6 ± 2.1 years) received each treatment in a 3 × 3 randomized crossover design, and each two-week treatment was preceded by a two-week washout. During the entire trial, subjects restricted fruit and vegetable consumption to ≤3 servings per day except the vitamin C-rich foods (items containing >20 mg/serving), which were restricted to ≤3 servings per week. A fasting blood sample was collected at the end of each washout and each treatment period. Results: Following washouts, plasma vitamin C and lipid peroxidation (plasma TBARS) were similar by treatment group and averaged 25.4 ± 3.6 μmol/L and 3.82 ± 0.10 nmol/mL respectively. Plasma vitamin C concentrations were similar following each treatment period, 37.9 ± 8.1, 45.8 ± 9.4, and 38.3 ± 12.4 μmol/L for the 8 and 16 fl. oz. orange juice treatments and the supplement treatment, respectively. All intervention treatments reduced plasma TBARS as compared to pretreatment values: -47% (p = 0.013), -40% (p = 0.083), and -46% (p = 0.015) for the 8 and 16 fl. oz. orange juice treatments and supplement treatment respectively. Conclusions: These data indicate that the regular consumption of 8 fl. oz. orange juice or supplemental vitamin C (∼70 mg/day) effectively reduced a marker of lipid peroxidation in plasma.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 519-523 |
| Number of pages | 5 |
| Journal | Journal of the American College of Nutrition |
| Volume | 22 |
| Issue number | 6 |
| State | Published - Dec 2003 |
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Keywords
- Lipid peroxidation
- Orange juice
- Oxidative stress
- Vitamin C
ASJC Scopus subject areas
- Medicine (miscellaneous)
- Food Science
Cite this
Orange Juice Ingestion and Supplemental Vitamin C Are Equally Effective at Reducing Plasma Lipid Peroxidation in Healthy Adult Women. / Johnston, Carol; Dancho, Candice L.; Strong, Gail M.
In: Journal of the American College of Nutrition, Vol. 22, No. 6, 12.2003, p. 519-523.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Orange Juice Ingestion and Supplemental Vitamin C Are Equally Effective at Reducing Plasma Lipid Peroxidation in Healthy Adult Women
AU - Johnston, Carol
AU - Dancho, Candice L.
AU - Strong, Gail M.
PY - 2003/12
Y1 - 2003/12
N2 - Objective: To directly examine the contribution of vitamin C to the antioxidant potential of fruits and vegetables, the antioxidant effect of orange juice consumption (8 and 16 fl. oz.) was compared to the antioxidant effect of supplemental vitamin C (dosage equivalent to that supplied by 8 fl. oz. of orange juice). Methods: Subjects (n = 11; 28.6 ± 2.1 years) received each treatment in a 3 × 3 randomized crossover design, and each two-week treatment was preceded by a two-week washout. During the entire trial, subjects restricted fruit and vegetable consumption to ≤3 servings per day except the vitamin C-rich foods (items containing >20 mg/serving), which were restricted to ≤3 servings per week. A fasting blood sample was collected at the end of each washout and each treatment period. Results: Following washouts, plasma vitamin C and lipid peroxidation (plasma TBARS) were similar by treatment group and averaged 25.4 ± 3.6 μmol/L and 3.82 ± 0.10 nmol/mL respectively. Plasma vitamin C concentrations were similar following each treatment period, 37.9 ± 8.1, 45.8 ± 9.4, and 38.3 ± 12.4 μmol/L for the 8 and 16 fl. oz. orange juice treatments and the supplement treatment, respectively. All intervention treatments reduced plasma TBARS as compared to pretreatment values: -47% (p = 0.013), -40% (p = 0.083), and -46% (p = 0.015) for the 8 and 16 fl. oz. orange juice treatments and supplement treatment respectively. Conclusions: These data indicate that the regular consumption of 8 fl. oz. orange juice or supplemental vitamin C (∼70 mg/day) effectively reduced a marker of lipid peroxidation in plasma.
AB - Objective: To directly examine the contribution of vitamin C to the antioxidant potential of fruits and vegetables, the antioxidant effect of orange juice consumption (8 and 16 fl. oz.) was compared to the antioxidant effect of supplemental vitamin C (dosage equivalent to that supplied by 8 fl. oz. of orange juice). Methods: Subjects (n = 11; 28.6 ± 2.1 years) received each treatment in a 3 × 3 randomized crossover design, and each two-week treatment was preceded by a two-week washout. During the entire trial, subjects restricted fruit and vegetable consumption to ≤3 servings per day except the vitamin C-rich foods (items containing >20 mg/serving), which were restricted to ≤3 servings per week. A fasting blood sample was collected at the end of each washout and each treatment period. Results: Following washouts, plasma vitamin C and lipid peroxidation (plasma TBARS) were similar by treatment group and averaged 25.4 ± 3.6 μmol/L and 3.82 ± 0.10 nmol/mL respectively. Plasma vitamin C concentrations were similar following each treatment period, 37.9 ± 8.1, 45.8 ± 9.4, and 38.3 ± 12.4 μmol/L for the 8 and 16 fl. oz. orange juice treatments and the supplement treatment, respectively. All intervention treatments reduced plasma TBARS as compared to pretreatment values: -47% (p = 0.013), -40% (p = 0.083), and -46% (p = 0.015) for the 8 and 16 fl. oz. orange juice treatments and supplement treatment respectively. Conclusions: These data indicate that the regular consumption of 8 fl. oz. orange juice or supplemental vitamin C (∼70 mg/day) effectively reduced a marker of lipid peroxidation in plasma.
KW - Lipid peroxidation
KW - Orange juice
KW - Oxidative stress
KW - Vitamin C
UR - http://www.scopus.com/inward/record.url?scp=0346887197&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0346887197&partnerID=8YFLogxK
M3 - Article
C2 - 14684757
AN - SCOPUS:0346887197
VL - 22
SP - 519
EP - 523
JO - Journal of the American College of Nutrition
JF - Journal of the American College of Nutrition
SN - 0731-5724
IS - 6
ER -