engleski

Positive effect of omega-3 enriched eggs consumption on reducing oxidative stress level in young healthy women

AIM: Previously, we have demonstrated that omega-3 enriched eggs reduced the levels of oxidative stress in young healthy men (Rašić et al. ESH 2015). Present study aimed to determine the effect of omega-3 enriched eggs consumption on systemic oxidative stress level and blood antioxidant enzymes’ activity in young healthy women. MATERIALS AND METHODS: 14 healthy women (age: 20-26) were included in the protocol. Half of them consumed omega-3 enriched chicken eggs (OE) and other half consumed regular chicken eggs (RE) (both groups: 2 eggs per day/21 days). Omega-3 content: OE: 403, 10 mg/day ; RE: 74, 63 mg/day. Ferric reducing ability of plasma (FRAP), Thiobarbituric Acid Reactive Substances (TBARS) and antioxidative enzymes’ glutathione peroxidase (GPx) and superoxide dismutase (SOD) activity were determined from serum samples before and at the end of the protocol. The study protocol and procedures conformed to the standards of the Declaration of Helsinki and were approved by the Ethical Committee of the Faculty of Medicine, University of Osijek. To test differences among groups Student t-test was used, and intra-group differences were tested by paired t-test ; p<0.05 was considered significant. RESULTS: No significant changes of TBARS, FRAP and enzymes’ activity were detected in RE group after the protocol. In OE group, TBARS was significantly decreased and FRAP was not affected by omega-3 eggs consumption. GPx activity significantly increased, while SOD activity was unaffected by dietary protocol in OE group. Initial values of TBARS, FRAP and antioxidative enzymes’ activity were similar between the groups, as well as the final values of TBARS, FRAP and SOD activity. However, GPx activity was significantly increased in OE after dietary protocol compared to RE group. CONCLUSION: These results suggest the positive effect of omega-3 fatty acids on reducing systemic oxidative stress in young healthy women due to increased blood antioxidative activity.

omega-3 PUFA, functional food, oxidative stress

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