A rational approach to prevent postprandial modification of LDL by dietary polyphenols

Shlomit Gorelik, Joseph Kanner, Daniel Schurr, Ron Kohen*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

42 Scopus citations

Abstract

Food may undergo enhanced oxidation in the stomach leading to increases in the generation of deleterious lipid peroxidation products. Following meat consumption an escalation occurs in malondialdehyde (MDA) levels in human plasma. It was hypothesized that MDA could cause postprandial LDL modification in vivo, which can be abolished by the simultaneous addition of red wine polyphenols. Healthy volunteers consumed two test meals for four sequential days: meat cutlets (MC) and meat cutlets with red wine (MCRW). Postprandial plasma MDA levels after meal (MC) increased by 106. nmol/ml, and only by 57. nmol/ml after meal (MCRW). Following meal (MC) day 1 postprandial MDA-LDL levels increased by 27%. Following 4. days of repeated consumption of meal (MC), postprandial MDA-LDL levels increased by 96% (P= 0.021) and remained elevated after an overnight fast. Addition of red wine to the meal (MCRW) completely prevented postprandial MDA-LDL modification. It is concluded that the postprandial increase level of MDA in the plasma is partially responsible for LDL modification.

Original languageAmerican English
Pages (from-to)163-169
Number of pages7
JournalJournal of Functional Foods
Volume5
Issue number1
DOIs
StatePublished - Jan 2013

Bibliographical note

Funding Information:
Supported in part by the Israel Science Foundation (Grant No. 72.08 ). R.K is affiliated with the David R. Bloom Center of Pharmacy. R.K is the incumbent of the Richard and Jean Zarbin Chair in Medical Studies at the Hebrew University of Jerusalem.

Keywords

  • LDL modification
  • Lipid oxidation
  • Malondialdehyde
  • Meat
  • Red wine polyphenols

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