Affiliation:
1. Unité des Maladies Métaboliques and Micronutriments, INRA de Clermont-Ferrand/Theix, 63122 St-Genes-Champanelle, France
Abstract
The effects of caffeic acid, a major phenolic compound of the diet, on oxidative stress and cholesterolemia are studied in rats submitted to oxidative stress by iron overload. Male Wistar rats were fed semi-synthetic diets containing regular (50 mg/kg diet) or high (2000 mg/kg) doses of iron with and without caffeic acid (6460 mg/kg) for 4 weeks. The high doses of iron induced an increase of lipid oxidation in the liver, as measured by thiobarbituric acid-reactive substances (TBARS), and an increase of cholesterolemia. Caffeic acid fully prevented the pro-oxidant effects of high iron doses (p < 0.001). It also reduced lipid peroxidation in rats fed the low iron dose (p < 0.05). Caffeic acid also increased vitamin E levels in plasma (2.74 mumol/L to 4.09 mumol/L for normal diet; p < 0.001; 2.78 mumol/L to 4.94 mumol/L for iron supplemented diet p < 0.001). Iron-induced hypercholesterolemia was inhibited by caffeic acid (1.07 g/L to 0.82 g/L; p < 0.001). These results demonstrate the antioxidative capacity of caffeic acid, a highly bioavailable polyphenol, in an in vivo model of oxidative stress.
Subject
Nutrition and Dietetics,General Medicine,Endocrinology, Diabetes and Metabolism,Medicine (miscellaneous)
Cited by
36 articles.
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