Physiol Res. 2004 Apr;53(2):219-224.  Related Articles, Links  

Lipid peroxidation and nutrition.

Krajcovicova-Kudlackova M, Spustova V V, Paukova V V.

Institute of Preventive and Clinical Medicine, Limbova 14, SK-833 01
Bratislava, Slovak Republic. kudlackova@upkm.sk

Levels of conjugated dienes of fatty acids (first peroxidation product) in
relation to their substrates and promotors (triacylglycerols, homocysteine,
iron) as well as to their inhibitors (essential antioxidative vitamins) were
assessed in a vegetarian group (n=24) and compared with subjects on a mixed
diet (traditional nutrition, n=24). Positive significant linear correlation
between conjugated dienes and triacylglycerols, homocysteine, iron as well as
inverse relationship between conjugated dienes and vitamin E, vitamin C,
beta-carotene were observed in pooled groups. Lipid peroxidation risk in
vegetarians seems to be caused predominantly by hyperhomocysteinemia, whereas
in a mixed diet group this was due to a higher supply of substrates or risk
iron values. The incidence of only 8 % of risk conjugated diene values in
vegetarians in contrast to 42 % in the group with traditional diet indicates
that vegetarians have a better antioxidative status as a consequence of regular
consumption of protective food.

PMID: 15046560 [PubMed - as supplied by publisher]

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