不同顏色蔬果的介入對健康成年女性體內抗氧化狀態之影響

本試驗為探討不同顏色蔬果的介入對健康成年女性體內抗氧化狀態之影響。共招募28位健康女性，試驗期間須攝取4階段飲食，第1和第3階段，皆給予5份綠白色蔬果（Green-White, GW diet）做為對照飲食；第2和第4階段，分別給予3份紅紫色（Red-Purple, RP diet）及3份橘黃色（Orange-Yellow, OY diet）蔬果，再加上2份綠白色蔬菜做為試驗飲食。分析各階段餐食抗氧化物質含量及總抗氧化能力，並於各階段飲食介入前後，測受試者體內抗氧化物質、總抗氧化能力及氧化壓力指標等改變量。結果顯示，餐食中以GW及OY飲食組水果有較高量維生素C；RP飲食組有最高量總多酚及總花青素。攝食GW-I飲食組後維生素C改變量顯著上升；攝食R飲食組後總花青素及總抗氧化能力改變量顯著上升。受試者血漿中總多酚及維生素C與總抗氧化能力呈顯著正相關，但與蛋白質羰基（Protein carbonyl, PC）呈顯著負相關。由本研究結果指出，多攝取綠白色及橘黃色水果，可獲得較多的維生素C；而多攝取紅紫色蔬果則可獲得較多的總多酚及總花青素，並以總多酚較能提升體內總抗氧化能力。

關鍵字

不同顏色蔬果；總多酚；總抗氧化能力；氧化壓力指標

並列摘要

We investigated the effects of interventions with different-colored vegetables and fruits on women's antioxidative status. Twenty-eight healthy women were recruited and asked to consume a four-stage diet. Participants received five servings of green-white(GW diet)vegetables and fruits as a control diet in stages 1 and 3, and then received three servings of red-purple (RP diet) or orange-yellow (OY diet)vegetables and fruits, respectively, plus two servings of GW vegetables as the test diet in stages 2 and 4. We analyzed food samples in each stage of the diet for antioxidative compounds and total antioxidative capacity. At the baseline and after the intervention periods, blood samples were analyzed for changes in percentages of antioxidative compounds, total antioxidative capacity, and an oxidative stress index. Results showed that fruits in the GW and OY diets had higher amounts of vitamin C; the RP diet had the highest amount of polyphenols and anthocyanins. The percent plasma vitamin C concentration significantly increased with the GW-I diet; anthocyanins and the antioxidative capacity significantly increased with the RP diet. In addition, plasma polyphenol and vitamin C contents were positively associated with the plasma total antioxidative capacity, but negatively associated with plasma protein carbonyl. These results suggest that consuming more GW and OY fruits can provide more vitamin C, but consuming more RP vegetables and fruits can provide more polyphenols and anthocyanins, and polyphenols are better able to enhance the body's total antioxidative capacity.

並列關鍵字

different-colored vegetables and fruits ； total polyphenols ； total antioxidative capacity ； oxidative stress index

國際替代計量

不同顏色蔬果的介入對健康成年女性體內抗氧化狀態之影響

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