毕业论文外文翻译-饮用红葡萄酒能增加抗氧化状态并减少氧化应激在年轻和老年人体内的循.doc
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1、英文文献Red wine consumption increases antioxidant status and decreases oxidative stress in the circulation of both young and old humansMichelle Micallef, Louise Lexisand Paul LewandowskiAbstractBackground: Red wine contains a naturally rich source of antioxidants, which may protect the body from oxidat
2、ive stress, a determinant of age-related disease. The current study set out to determine the in vivo effects of moderate red wine consumption on antioxidant status and oxidative stress in the circulation.Methods: 20 young (1830 yrs) and 20 older ( 50 yrs) volunteers were recruited. Each age group wa
3、s randomly divided into treatment subjects who consumed 400 mL/day of red wine for two weeks, or control subjects who abstained from alcohol for two weeks, after which they crossed over into the other group. Blood samples were collected before and after red wine consumption and were used for analysi
4、s of whole blood glutathione (GSH), plasma malondialdehyde (MDA) and serum total antioxidant status.Results: Results from this study show consumption of red wine induced significant increases in plasma total antioxidant status (P 0.03), and significant decreases in plasma MDA (P 0.001) and GSH (P 70
5、%) reduction in H2O2 induced genetic damage after 1hour post consumption of 300 mL of red wine. These findings are also supported by a similar study by Szeto and Benzie , showing that DNA damage was significantly reduced in a H2O2 challenge, with treatment of caffeic acid, a polyphenol found in red
6、wine.Oxidative damage to a range of biomolecules is of particular interest to researchers. The tripeptide glutathione(GSH) functions as an antioxidant, which scavenges free radical species in circulation. GSH is oxidized as the enzyme glutathione peroxidase catalyzes the degradation of H2O2 . Increa
7、sing evidence demonstrates GSH plays an integral role in the protection against oxidative stress in the circulation due to its ability to facilitate the recycling of oxidized -tocopherol and ascorbic acid, two important antioxidants in the circulation and is widely used as a biomarker of circulating
8、 antioxidant levels . Within plasma fatty acid residues of phospholipids and LDL, are extremely susceptible to oxidative damage by free radical intermediates resulting in oxidized fatty acids and peroxidation byproducts, such as conjugated diennes (CD) and malondialdehyde (MDA) derivatives . MDA app
9、ears to be one of the most toxic and mutagenic aldehydes generated by lipid peroxidation of polyunsaturated fatty acids of cell membranes . It is also a popular measurement used to quantify the effects of radical damage to cellular lipids.A large body of evidence which indicates that free radical pr
10、oduction can directly or indirectly play a major role in cellular processes implicated in atherosclerosis and CVD,.Therefore the aim of this study were firstly to under stand how moderate red wine consumption (400 ml/day) for two weeks effected circulating lipids, antioxidant level and total antioxi
11、dant capacity in the circulation and secondly assess the differences in bioefficacy of red wine in young and older populations.MethodsRecruitment of volunteersThis study protocol was approved by the Human Research Ethics Committee of Victoria University (HRETH.SET 15/05). Forty volunteers were selec
12、ted based upon their responses to a general health questionnaire and after giving written informed consent. Those who were taking any anti-coagulant or anti-inflammatory medications or had a history of cardiovascular or liver disease were excluded. Two age groups were selected, these were 20 volunte
13、ers aged between 1830 years old (young group) and 20 volunteers aged older then 50 years old (older group). Volunteers were randomly assigned to begin in the red wine or control group within their respective age group (Figure 1).Intervention designPrior to drinking the red wine or control period vol
14、unteers were asked to abstain from consuming any alcohol, grapes or grape products for one week. After this one week lead in subjects had three 10 mL tubes of fasting blood collected via venipuncture to determine baseline measures of MDA, GSH, and total antioxidant capacity and BMI (kg/m2) calculate
15、d, after which they began the red wine or control period. During the red wine period participants consumed 400 mL of red wine each day (Cabernet Sauvignon) over a period of two consecutive weeks and abstained from other alcohol, grapes or grape products. A placebo such as alcohol free wine was not u
16、sed due to difficulties in matching the flavour and mouth feel of the redwine used. Instead a crossover design was used whereby after completing either the red wine or control period volunteers were given a two week washout period before crossing over into the other group. During the control period
17、volunteers abstained from consuming any source of alcohol, grapes or grape products for two weeks. Three 10 mL tubes of fasting blood were again collected after the treatment or control phase (see Figure 1). Participants were also encouraged to maintain their usual diet and exercise habits throughou
18、t the entire study phase which was monitored by participants keeping a food and activity diary before and during the study. There were no specific instructions given to avoid foods containing large amounts of phenolic compounds, other than abstain from consuming any alcohol, grapes or grape products
19、 as previously described.Wine supplementationThe red wine used throughout this study was a Cabernet Sauvignon, supplied as a cask wine to prevent the oxidation of the wine. This style was chosen since it is known to be palatable to most people and to the volunteers in the study. Participants consume
20、d the wine at any time during the day, however, it was suggested that they do so at a time when they would normally consume alcohol (e.g. with an evening meal). Importantly, during the period of supplementation participants were asked to refrain from consuming any other sources of alcohol, grapes or
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