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Het eten van groente en fruit veel beter
dan supplementen met vitamines en mineralen.*
Het anti oxidatie vermogen van
groente en fruit is vele malen hoger dan het eten van pillen met vergelijkbare
hoeveelheden vitamines en mineralen. Het glutahion (de MASTER anti-oxidant)
gehalte stijgt alleen door het eten
van groente en fruit en niet door het nemen van de vergelijkbare vitamines!
Lars O Dragsted, Anette Pedersen, Albin Hermetter,
Samar Basu, Max Hansen, Gitte R Haren, Morten Kall, Vibeke Breinholt, Jacqueline
JM Castenmiller, Jan Stagsted, Jette Jakobsen, Leif Skibsted, Salka E Rasmussen,
Steffen Loft and Brittmarie Sandström
1 From the Danish Institute for Food and Veterinary
Research, Søborg, Denmark (LOD, MH, GRH, MK, VB, JJ, and SER); the Research
Department of Human Nutrition (AP and BS) and the Department of Dairy and Food
Science (LS), LMC Center for Advanced Food Studies, Royal Veterinary and
Agricultural University, Frederiksberg, Denmark; the Institute of Biochemistry
and Food Chemistry, Technical University of Graz, Austria (AH); the Department
of Geriatrics and Clinical Nutrition Research, University of Uppsala, Sweden
(SB); the Division of Human Nutrition and Epidemiology, Department of Food
Technology and Nutritional Sciences, Wageningen University, Wageningen,
Netherlands (JJMC); the Danish Research Institute for Agricultural Sciences,
Foulum, Denmark (JS); and the Institute of Public Health, University of
Copenhagen (SL).
Background: Fruit and vegetables contain both nutritive and nonnutritive
factors that might contribute to redox (antioxidant and prooxidant)
actions.
Objective: We investigated the relative influence of nutritive
and nonnutritive factors in fruit and vegetables on oxidative damage
and enzymatic defense.
Design: A 25-d intervention study with complete control of
dietary intake was performed in 43 healthy male and female nonsmokers
who were randomly assigned to 1 of 3 groups. In addition to a
basic diet devoid of fruit and vegetables, the fruit and vegetables (Fruveg)
group received 600 g fruit and vegetables/d; the placebo group
received a placebo pill, and the supplement group received a vitamin
pill designed to contain vitamins and minerals corresponding to those
in 600 g fruit and vegetables. Biomarkers of oxidative damage to
protein and lipids and of antioxidant nutrients and defense enzymes
were determined before and during intervention.
Results: Plasma lipid oxidation lag times increased during
intervention in the Fruveg and supplement groups, and the increase
was significantly higher in the former. Plasma protein carbonyl
formation at lysine residues also increased in both of these groups.
Glutathione peroxidase activity increased in the Fruveg group only.
Other markers of oxidative damage, oxidative capacity, or antioxidant
defense were largely unaffected by the intervention.
Conclusions: Fruit and vegetables increase erythrocyte glutathione peroxidase activity and resistance of plasma lipoproteins to oxidation more efficiently than do the vitamins and minerals that fruit and vegetables are known to contain. Plasma protein carbonyl formation at lysine residues increases because of the vitamins and minerals in fruit and vegetables. (mei 2004)