Postprandial Events as a Trigger for Redox Unbalance: Role of Dietary Lipid Hydroperoxides and Antioxidants
In the late ‘70s Zilversmit hypothesized that the dramatic postprandial modification of the plasma lipid pattern could have a significant effect on atherogenesis. Since then, several evidence has been collected, and it has been demonstrated that many events happening during the postprandial phase, such as oxidative stress and inflammation, are strongly linked to atherosclerosis.
At the moment, there is clear scientific evidence that during the postprandial phase there is an impairment of the redox status (postprandial oxidative stress) that could be determined by (1) the aspecific intake of macronutrients, whose catabolism can lead to the production of oxygen-radical species, or (2) the intake of oxidized/ prooxidant species, which, when absorbed, can directly modify the redox balance.
Thus eating regular meals throughout the day can result in a constant oxidative condition that depends on the relative intake of oxidizable or oxidized nutrients and that of antioxidants. This chapter will focus on the role of dietary lipid hydroper oxides and antioxidants in determining the extent of postprandial oxidative stress.
KeywordsAtherosclerosis oxidative stress antioxidant postprandial phase
Unable to display preview. Download preview PDF.
- Blanco-Colio, LM, Valderrama, M, Alvarez-Sala, LA, Bustos, C, Ortego, M, Hernandez-Presa, MA, Cancelas, P, Gomez-Gerique, J, Millan, J and Egido, J (2000). “Red wine intake prevents nuclear factor-kappaB activation in peripheral blood mononuclear cells of healthy volunteers during postprandial lipemia.” Circulation 102(9): 1020–1026.PubMedGoogle Scholar
- Grootveld, M, Atherton, MD, Sheerin, AN, Hawkes, J, Blake, DR, Richens, TE, Silwood, CJ, Lynch, E and Claxson, AW (1998). “In vivo absorption, metabolism, and urinary excretion of alpha, beta-unsaturated aldehydes in experimental animals. Relevance to the development of cardiovascular diseases by the dietary ingestion of thermally stressed polyunsaturate-rich culinary oils.” J Clin Invest 101(6): 1210–1218.PubMedCrossRefGoogle Scholar
- Kugiyama, K, Doi, H, Takazoe, K, Kawano, H, Soejima, H, Mizuno, Y, Tsunoda, R, Sakamoto, T, Nakano, T, Nakajima, K, Ogawa, H, Sugiyama, S, Yoshimura, M and Yasue, H (1999). “Remnant lipoprotein levels in fasting serum predict coronary events in patients with coronary artery disease.” Circulation 99(22): 2858–2860.PubMedGoogle Scholar
- Moro, E, Zambon, C, Pianetti, S, Cazzolato, G, Pais, M and Bittolo_Bon, G (1998). “Electronegative low density lipoprotein subform (LDL-) is increased in type 2 (non-insulin-dependent) microalbuminuric diabetic patients and is closely associated with LDL susceptibility to oxidation.” Acta Diabetologica 35(3): 161–164.PubMedCrossRefGoogle Scholar
- Nappo, F, Esposito, K, Cioffi, M, Giugliano, G, Molinari, AM, Paolisso, G, Marfella, R and Giugliano, D (2002). “Postprandial endothelial activation in healthy subjects and in type 2 diabetic patients: role of fat and carbohydrate meals.” J Am Coll Cardiol 39(7): 1145–1150.PubMedCrossRefGoogle Scholar
- Naruszewicz, M, Wozny, E, Mirkiewicz, E, Nowicka, G and Szostak, WB (1987). “The effect of thermally oxidized soya bean oil on metabolism of chylomicrons. Increased uptake and degradation of oxidized chylomicrons in cultured mouse macrophages.” Atherosclerosis 66(1–2): 45–53.PubMedCrossRefGoogle Scholar
- Twickler, TB, Dallinga-Thie, GM, Visseren, FL, de Vries, WR, Erkelens, DW and Koppeschaar, HP (2003). “Induction of postprandial inflammatory response in adult onset growth hormone deficiency is related to plasma remnant-like particle-cholesterol concentration.” J Clin Endocrinol Metab 88(3): 1228–1233.PubMedCrossRefGoogle Scholar