健康成人攝取多樣化蔬果與體內氧化壓力之相關性

Associations of the Variety and Consumption of Fruits and Vegetables with Oxidative Stress in Healthy Adults

吳雨杰(Yu-Jie Wu) ； 黃千芬(Chien-Fen Huang) ； 胡雪萍(Shene-Pin Hu) ； 劉珍芳(Jen-Fang Liu)

《臺灣營養學會雜誌》 38卷1期 (2013/03) Pp. 19-28

https://doi.org/10.6691/NSJ.201303_38(1).0003

摘要

We investigated the relationship of the consumption of five different colors of fruits and vegetables (F/V) as estimated by the 76-item Food Frequency Questionnaire (FFQ) with plasma oxidative markers in adults. In total, 139 healthy adults aged 20~44 years were recruited, and the variety and consumption of F/V consumed during the previous month were assessed. According to the colors of phytochemicals, the F/V were placed in five groups (green, red, orange-yellow, bluepurple, and white). Fasting blood samples were collected for analysis of the antioxidant status and oxidative damage. Average daily intake levels of total F/V, F, and V were 3.41, 2.17, and 1.24 servings, respectively. The consumption of F/V was positively associated with the variety (γ = 0.468, p＜ 0.05). According to the consumption of total F/V, subjects were divided into three groups. Higher total F/V consumption was associated with higher plasma polyphenols, vitamin A, and vitamin E (p＜ 0.05). A multiple regression analysis showed that green-V and red-F consumption was positively associated with plasma polyphenols, and was negatively associated with serum malondialdehyde. Red-F consumption was particularly positively associated with the ferric reducing ability of plasma. Orangeyellow V/F consumption was positively associated with plasma vitamin A. In conclusion, an increase in the total intake of F/V in the daily diet, including green V, red F, and orange-yellow V/F, might have a positive effect against oxidative stress.

關鍵字

多樣化蔬果 ； 蔬果攝取量 ； 總多酚 ； 氧化壓力

並列摘要

We investigated the relationship of the consumption of five different colors of fruits and vegetables (F/V) as estimated by the 76-item Food Frequency Questionnaire (FFQ) with plasma oxidative markers in adults. In total, 139 healthy adults aged 20~44 years were recruited, and the variety and consumption of F/V consumed during the previous month were assessed. According to the colors of phytochemicals, the F/V were placed in five groups (green, red, orange-yellow, bluepurple, and white). Fasting blood samples were collected for analysis of the antioxidant status and oxidative damage. Average daily intake levels of total F/V, F, and V were 3.41, 2.17, and 1.24 servings, respectively. The consumption of F/V was positively associated with the variety (γ = 0.468, p＜ 0.05). According to the consumption of total F/V, subjects were divided into three groups. Higher total F/V consumption was associated with higher plasma polyphenols, vitamin A, and vitamin E (p＜ 0.05). A multiple regression analysis showed that green-V and red-F consumption was positively associated with plasma polyphenols, and was negatively associated with serum malondialdehyde. Red-F consumption was particularly positively associated with the ferric reducing ability of plasma. Orangeyellow V/F consumption was positively associated with plasma vitamin A. In conclusion, an increase in the total intake of F/V in the daily diet, including green V, red F, and orange-yellow V/F, might have a positive effect against oxidative stress.

並列關鍵字

variety of fruits and vegetables ； intake of fruits and vegetables ； polyphenols ； oxidative stress