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F060 The antioxidative capacity of black bean extract
S61
Oral Abstracts
F059
F057 levels of viramins, antioxidant8 and otidative products patients as compared to matched controls in Tstwan
Plasma
Miao-Lin
Hu’,
Chm-Yu
Chang’,
Yi-Chun
Lni’,
Tain-Junn
Chengz,
in
ischemic-stroke Man-Tak
Lau’
‘Department of Food Science, National Chung-Hsing University, Taichung; ‘Departments of Neurology and ‘Family Medicine, Chi-Mei Foundation Hospital, Taina”, Taiwan Objective: This study compared plasma antioxidants and oxidative products in ischemic-stroke patients and controls. Methods: Plasma vitamins (A, E, carotenoids), tlxobarbituric acid-reactive substances (TBARS) and protein carbonyls were determined in 36 ischemic-stroke patients (blood sampled within 24 hrs after stroke onset) and 21 matched controls. Results: The cholesterol-adjusted carotenoids and vitamin E were lower (P < 0.05) in the plasma of ischemic-stroke patients than those of the controls. TBARS were higher (P e: 0.05) in the patients than in the controls but Se, T-SH and protein carbonyls were not significantly different behveen the two groups. Separation of the patients into small-artery ischemic stroke (SAIS, n = 17) and large-artery ischemic stroke (LAIS, n = 19) groups revealed that carotenoid/cholesterol and vitamin E/cholesterol ratios were significantly lower in both LAIS and SAIS groups but TBARS were only higher 1” the LAIS group than the controls. Vitamin A/cholesterol was not different among the three groups. Conclusion: Plasma antioxidants were lower but TBARS were higher in acuteischemic stroke patients than in the matched controls. It is unclear whether enhanced lipid peroxidation is a cawie or a result of lowered antioxidants in the patients.
F058 Hypercholcsterolaemic lsfidlan populattoa M. Rafie, M. Boshtam,
and atherogenic N. Samfzadegan,
potential
of foods
and diet consumed
S. Asgary,
Gh. Naderi
by
Isfahan Cardiovascular Research Center, Isfahan, Iran Objectives: The hypercholesterolaennc-athenogenic potential of food is related to its cholesterol and saturated-fat (SFA) content; this applies also to the total diet. Nowadays, going on lower SFA and free cholesterol diet due to its atherogenic effects are suggested better than diets with high SFA such as western diets to prevent coronary urtery disease. In this case, a diet index which can be easily calculated presenting all food effects on cardiovascular disease can be used. This index is directly related to the amount of cholesterol and SFA in diet and has been named cholesterol/saturated fat index (CSI). This index can be used not only in defining the atherogenic potential of a diet followed in a society and its disadvantages but to evaluate the interventional effects as well. Method: So, this study led to determine the atherogenic influence of foals consumed by people in Isfahan and allocate the relation between CSI of a diet and mortality rate of CHD in 1994. At first, each food and its fats were investigated by 24 hour dietary recall and the mortality of CHD was estimated for the same year by death certifications. Result: The amount of intakes and CSI were presented separately for each season in following table:
Table 8
Can antioxidant vitamin supplemention Iris F. F. Benzie, J.J. Swain*
SeaSO”
E!“tXgy
Cholesterol
(mg)
(gr)
Spring Fall Summer Winter Total of ye,rr
2190.08 2221.50 1672.97 2119.84 205 1.09
219.85 159.64 252.8 216.60 212.24
Saturated Fat
CSI/lOO kcal
5.13 6.1 9.38 6.37 6.15
16.17 14.14 22.11 17.26 17.42
The relation between CSI of a diet and the mortality rate of IHD in the population studied was compared with more than 40 countries. The CSI of some foods used by people in Iyfahan also obtained. Conclusion: Results show that the food habits concerning atherogenesity in pap”lation studied were not healthy and among 40 countries stays as the 21st which is not far from our expectation regardmg the intake of total fats, cholesterol and saturated fats in the diet. So, situation of our population is not good and performing interventional programs dietary habit change is necessary.
risk of coronary
heart
Hong Kong Polytechnic University, HKSAR. China and *University Coleraine, Northern Ireland
disease?
of Ulster at
Objective: There is accumulating epidemiological evidence that increased intake of the antioxidant vitamins C (ascorbic acid) and E (mainly alpha tocopherol) may lower risk of diseases associated with oxidative damage, including coronary heart disease (CHD). In addition, ascorbic acid may lower plasma cholesterol, and this might also help in primary and secondary prevention of CHD. The aim of this study, therefore, was to investigate the effect of dietary supplementation with vitamin C and/or E on biochemical indices of CHD risk. Methods: Vitamin C (1 g/day), vitamin E (200 IU/day) and vitamin C (1 g/day) plus vitamin E (200 IIJ/day)were given, each for 28 days, to 10 healthy consenting adults (7 men, 3 women), with a 28 day run-i” cycle prior to and a 28 day washout cycle between supplementation cycles. Concentrations of total cholesterol, triglycerides and uric acid, as well as vitamins C and E and total antioxidant (reducing) power, were measured in the fasting plasma after each cycle. Results: Vitamin C supplementation led to significant (P < 0.05) increases in total antioxidant (reducing) power, ascorbic acid and lipid standardised vitamin E (Vit E,) concentrations in fasting plasma: in addition there were significant (P < 0.05) decreases in uric acid and lipid concentrations. Supplementation with vitamin E alone resulted in similar, but less pronounced, changes in the measured variables. Supplementation with both vitamin C and vitamin E did not appear to be more effective than supplementation with vitamin C alone. Conclusions: Increased intake of the vitamins C and E may help lower CHD risk by a combination of lipid and “rate lowering effects. Furthermore, results indicate that supplementation with vitamin C and/or E LS associated wth a significant increase in antioxidant Status of plasma, although changes in total antioxidant (reducing) power were small. Supplementation with vitamin C alone appeared more effective than vitaml” E alone, and wtamin C supplementation was asso& ated with a significant increase in plasma Vit E, concentration, possibly owing to improved r” viva redox recychng of the lipid bound tocopberoxyl radical.
F060 The antioxidative Pi-Y=
Chao,
capacity of black Wen-Chen Tai, Shih-Pu
bean extract Wang and Shene-Pin
Hu
Chinese Culture University, Veterans General Hospital-Taipei, College, Taipei, Taiwan
Taipei Medical
Objective: The study was, first, to determine the antioxidative capacity of G&&e CL.) Me&u from water and organic solvent extracts of commercial soybean (CSB), commercial black bean (CBB), Tainan #3 (T3), and Tainan 5 (T5) in oxidative susceptibility of LDL from health and cardiac vascular disease subjects. Second, to assay activities of antioxidative enzyn~es and concentrations of antioxidative substance of beans in relation to LDL peroxidation. Methods: The LDL was isolated from plasma and treated wth eight kinds of bean extracts and incubated with 25 FM Cu” for MDA measurement. Results: The results show that water and organic extracts of black beans and soybean significantly inhibited MDA formation in CVD patients. Especially, the % inhibition of T3 was significantly higher than that of T5, CBB, and CSB in organic extracts. However, the 8 inhibition of T3 and CBB were significantly higher than those of TS and CSB in water extracts. The lo inhibition of water extract was positively correlated with GSH (r = 0.871, genistei” (r = 0.95), anthocyanin (r = 0.94), and TAS (r= 0.85), while % inhibition of orgamc extract was positwely correlated with vitamin E (r = 0.47), genistem (r = 0.451, and anthocyanm (r = 0.64) in all treated groups. Conclusions: The antioxidatwe capacity of black beans was sigmficantly lugber than soybeans, hence. the antioxidative capacity of T3 was the most effective which may be related to its high content of g&stein and wtamin E.
Mar
(Kal)
lower
Oral Abstracts
F059
F057 levels of viramins, antioxidant8 and otidative products patients as compared to matched controls in Tstwan
Plasma
Miao-Lin
Hu’,
Chm-Yu
Chang’,
Yi-Chun
Lni’,
Tain-Junn
Chengz,
in
ischemic-stroke Man-Tak
Lau’
‘Department of Food Science, National Chung-Hsing University, Taichung; ‘Departments of Neurology and ‘Family Medicine, Chi-Mei Foundation Hospital, Taina”, Taiwan Objective: This study compared plasma antioxidants and oxidative products in ischemic-stroke patients and controls. Methods: Plasma vitamins (A, E, carotenoids), tlxobarbituric acid-reactive substances (TBARS) and protein carbonyls were determined in 36 ischemic-stroke patients (blood sampled within 24 hrs after stroke onset) and 21 matched controls. Results: The cholesterol-adjusted carotenoids and vitamin E were lower (P < 0.05) in the plasma of ischemic-stroke patients than those of the controls. TBARS were higher (P e: 0.05) in the patients than in the controls but Se, T-SH and protein carbonyls were not significantly different behveen the two groups. Separation of the patients into small-artery ischemic stroke (SAIS, n = 17) and large-artery ischemic stroke (LAIS, n = 19) groups revealed that carotenoid/cholesterol and vitamin E/cholesterol ratios were significantly lower in both LAIS and SAIS groups but TBARS were only higher 1” the LAIS group than the controls. Vitamin A/cholesterol was not different among the three groups. Conclusion: Plasma antioxidants were lower but TBARS were higher in acuteischemic stroke patients than in the matched controls. It is unclear whether enhanced lipid peroxidation is a cawie or a result of lowered antioxidants in the patients.
F058 Hypercholcsterolaemic lsfidlan populattoa M. Rafie, M. Boshtam,
and atherogenic N. Samfzadegan,
potential
of foods
and diet consumed
S. Asgary,
Gh. Naderi
by
Isfahan Cardiovascular Research Center, Isfahan, Iran Objectives: The hypercholesterolaennc-athenogenic potential of food is related to its cholesterol and saturated-fat (SFA) content; this applies also to the total diet. Nowadays, going on lower SFA and free cholesterol diet due to its atherogenic effects are suggested better than diets with high SFA such as western diets to prevent coronary urtery disease. In this case, a diet index which can be easily calculated presenting all food effects on cardiovascular disease can be used. This index is directly related to the amount of cholesterol and SFA in diet and has been named cholesterol/saturated fat index (CSI). This index can be used not only in defining the atherogenic potential of a diet followed in a society and its disadvantages but to evaluate the interventional effects as well. Method: So, this study led to determine the atherogenic influence of foals consumed by people in Isfahan and allocate the relation between CSI of a diet and mortality rate of CHD in 1994. At first, each food and its fats were investigated by 24 hour dietary recall and the mortality of CHD was estimated for the same year by death certifications. Result: The amount of intakes and CSI were presented separately for each season in following table:
Table 8
Can antioxidant vitamin supplemention Iris F. F. Benzie, J.J. Swain*
SeaSO”
E!“tXgy
Cholesterol
(mg)
(gr)
Spring Fall Summer Winter Total of ye,rr
2190.08 2221.50 1672.97 2119.84 205 1.09
219.85 159.64 252.8 216.60 212.24
Saturated Fat
CSI/lOO kcal
5.13 6.1 9.38 6.37 6.15
16.17 14.14 22.11 17.26 17.42
The relation between CSI of a diet and the mortality rate of IHD in the population studied was compared with more than 40 countries. The CSI of some foods used by people in Iyfahan also obtained. Conclusion: Results show that the food habits concerning atherogenesity in pap”lation studied were not healthy and among 40 countries stays as the 21st which is not far from our expectation regardmg the intake of total fats, cholesterol and saturated fats in the diet. So, situation of our population is not good and performing interventional programs dietary habit change is necessary.
risk of coronary
heart
Hong Kong Polytechnic University, HKSAR. China and *University Coleraine, Northern Ireland
disease?
of Ulster at
Objective: There is accumulating epidemiological evidence that increased intake of the antioxidant vitamins C (ascorbic acid) and E (mainly alpha tocopherol) may lower risk of diseases associated with oxidative damage, including coronary heart disease (CHD). In addition, ascorbic acid may lower plasma cholesterol, and this might also help in primary and secondary prevention of CHD. The aim of this study, therefore, was to investigate the effect of dietary supplementation with vitamin C and/or E on biochemical indices of CHD risk. Methods: Vitamin C (1 g/day), vitamin E (200 IU/day) and vitamin C (1 g/day) plus vitamin E (200 IIJ/day)were given, each for 28 days, to 10 healthy consenting adults (7 men, 3 women), with a 28 day run-i” cycle prior to and a 28 day washout cycle between supplementation cycles. Concentrations of total cholesterol, triglycerides and uric acid, as well as vitamins C and E and total antioxidant (reducing) power, were measured in the fasting plasma after each cycle. Results: Vitamin C supplementation led to significant (P < 0.05) increases in total antioxidant (reducing) power, ascorbic acid and lipid standardised vitamin E (Vit E,) concentrations in fasting plasma: in addition there were significant (P < 0.05) decreases in uric acid and lipid concentrations. Supplementation with vitamin E alone resulted in similar, but less pronounced, changes in the measured variables. Supplementation with both vitamin C and vitamin E did not appear to be more effective than supplementation with vitamin C alone. Conclusions: Increased intake of the vitamins C and E may help lower CHD risk by a combination of lipid and “rate lowering effects. Furthermore, results indicate that supplementation with vitamin C and/or E LS associated wth a significant increase in antioxidant Status of plasma, although changes in total antioxidant (reducing) power were small. Supplementation with vitamin C alone appeared more effective than vitaml” E alone, and wtamin C supplementation was asso& ated with a significant increase in plasma Vit E, concentration, possibly owing to improved r” viva redox recychng of the lipid bound tocopberoxyl radical.
F060 The antioxidative Pi-Y=
Chao,
capacity of black Wen-Chen Tai, Shih-Pu
bean extract Wang and Shene-Pin
Hu
Chinese Culture University, Veterans General Hospital-Taipei, College, Taipei, Taiwan
Taipei Medical
Objective: The study was, first, to determine the antioxidative capacity of G&&e CL.) Me&u from water and organic solvent extracts of commercial soybean (CSB), commercial black bean (CBB), Tainan #3 (T3), and Tainan 5 (T5) in oxidative susceptibility of LDL from health and cardiac vascular disease subjects. Second, to assay activities of antioxidative enzyn~es and concentrations of antioxidative substance of beans in relation to LDL peroxidation. Methods: The LDL was isolated from plasma and treated wth eight kinds of bean extracts and incubated with 25 FM Cu” for MDA measurement. Results: The results show that water and organic extracts of black beans and soybean significantly inhibited MDA formation in CVD patients. Especially, the % inhibition of T3 was significantly higher than that of T5, CBB, and CSB in organic extracts. However, the 8 inhibition of T3 and CBB were significantly higher than those of TS and CSB in water extracts. The lo inhibition of water extract was positively correlated with GSH (r = 0.871, genistei” (r = 0.95), anthocyanin (r = 0.94), and TAS (r= 0.85), while % inhibition of orgamc extract was positwely correlated with vitamin E (r = 0.47), genistem (r = 0.451, and anthocyanm (r = 0.64) in all treated groups. Conclusions: The antioxidatwe capacity of black beans was sigmficantly lugber than soybeans, hence. the antioxidative capacity of T3 was the most effective which may be related to its high content of g&stein and wtamin E.
Mar
(Kal)
lower