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Pregled bibliografske jedinice broj: 483426

Acute effects of red wine, beer and vodka on plasma oxidative stress markers after oxygen administration


Jajić, Ivan; Krnić, Mladen; Modun, Darko; Budimir, Danijela; Gunjača, Grgo; Vuković, Jonatan; Kozina, Bernard; Boban, Mladen
Acute effects of red wine, beer and vodka on plasma oxidative stress markers after oxygen administration // Periodicum Biologorum
Zagreb, 2010. (poster, međunarodna recenzija, sažetak, znanstveni)


Naslov
Acute effects of red wine, beer and vodka on plasma oxidative stress markers after oxygen administration

Autori
Jajić, Ivan ; Krnić, Mladen ; Modun, Darko ; Budimir, Danijela ; Gunjača, Grgo ; Vuković, Jonatan ; Kozina, Bernard ; Boban, Mladen

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Periodicum Biologorum / - Zagreb, 2010

Skup
6th Croatian Congress of Pharmacology with International Participation

Mjesto i datum
Opatija, Hrvatska, 15-18.09.2010

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Oxidative stress; Hyperoxia; Augmentation index; Red wine; Beer; Vodka

Sažetak
Introduction: Aim of the study was to determine and compare acute effects of different types of alcoholic beverages before and after normobaric hyperoxia on plasma antioxidant capacity (AOC) and oxidative stress markers in healthy humans. Materials and methods: Ten males randomly consumed one of four test beverages: red wine (RW), beer, vodka (0.32 g ethanol / kg body wt) and water as control. Every beverage was consumed once, a week apart, in a cross-over design. The volunteers breathed 100% normobaric O2 between 60th and 90th min of 3h study protocol. Plasma AOC, lipid hydroperoxides (LOOH) and uric acid (UA) concentration were determined before and 30, 60, 90, 120 and 180 min after beverage consumption. Results: RW, 60 minutes after consumption, resulted in significant increase in plasma AOC by 35±6 μM/L trolox equivalents (TE) in comparison to other groups (16±4, -2±4 and -3±4 μM/L TE for beer, vodka and control, respectively). It was accompanied with plasma UA changes of 34±4, 15±3, -6±2 and -8±2 μmol/L for RW, beer, vodka and control, respectively. Hyperoxia caused increase in LOOH (in μM/L H2O2) in all groups. Only in RW group this increase was significantly smaller (1.1±0.5, respectively) in comparison to beer (1.6±0.3), vodka (2.1±0.5) and control group (2.5±0.4). Conclusions: RW provided greatest protection against hyperoxia-induced oxidative stress in comparison to nonsignificant effect of beer and no effect of vodka. These protective effects were mainly mediated by corresponding increases in plasma UA levels.

Izvorni jezik
Engleski

Znanstvena područja
Temeljne medicinske znanosti



POVEZANOST RADA


Projekt / tema
216-2160547-0537 - Kardiovaskularni učinci vina i njegovih sastojaka (Mladen Boban, )

Ustanove
Medicinski fakultet, Split