Consumption of Food Sources of Antioxidant Associated with Cognitive Function and Oxidative Stress Markers 4-HNE

Abstract

Background and Aim : The contain of antioxidant in vegetables, fruits, spices, and tea has a protective effect from oxidative stress which can cause impaired cognitive function.This study aimed todetermine the relationship between the consumption of antioxidant-rich foods such as vegetables, fruits, spices, and tea with 4-HNE plasma levels and cognitive function of elderly. Material and method : The study design was cross-sectional, and was conducted in the Lima Puluh Kota district, West Sumatra in 2018.Interviewing antioxidant food intake was carried out using the Food Frequency Questioner (FFQ), cognitive function was assessed by the Indonesian version of the Montreal Cognitive Assessment (MoCA-Ina), plasma 4-HNE was measured by the ELISA method. Finally, the data was analyzed by Mann-Whitney and Chi-square statistical tests. Result :The result showed that 83 elderly (57.2%) experience impaired cognitive function. There was no significant relationship between consumption of antioxidant foods and plasma levels of HNE. However, consumption of vegetables, fruits, spices, and tea has a significant relationship with cognitive function. Conclusion:This study concluded that consumption of vegetables, fruits, spices, and tea can protect the elderly from impaired cognitive function.