Uric acid but not apple polyphenols is responsible for the rise of plasma antioxidant activity after apple juice consumption in healthy subjects.
作者： Maciek Godycki-Cwirko , Maciej Krol , Bogusław Krol , Anna Zwolinska , Krzysztof Kolodziejczyk
DOI: 10.1080/07315724.2010.10719857
关键词: DPPH 、 Blood plasma 、 Quercetin 、 Food science 、 Ingestion 、 Uric acid 、 Chemistry 、 Polyphenol 、 Ferric reducing ability of plasma 、 Antioxidant
摘要: Objective: To determine whether (1) rapid consumption of 1 L apple juice increases blood antioxidant capacity, measured as ferric-reducing ability plasma (FRAP) and serum 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity, (2) polyphenols or fructose-induced elevation uric acid contributes to post-juice increase activity.Methods: The study involved 12 (mean age 32 ± 5 years, mean body weight 73 7 kg) healthy nonsmoking subjects. Tested subjects consumed clear then FRAP; DPPH-scavenging acid, total phenolics quercetin levels were just before ingestion 1, 2.5, 4 hours after ingestion. This was repeated 3 times with 4-day intervals, but volunteers drank either without (placebo), cloudy (positive control), water (negative control) at the time. All juices had similar content sugars (i.e., sa...
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