Naslov
Oxidative stress in patients with post-traumatic stress disorder

Autori
Borovac Štefanović, Leda ; Delaš, Ivančica ; Mandelsamen Perica, Marina ; Kalinić, Dubravka ; Beer Ljubić, Blanka ; Ćurić, Maja ; Mimica, Ninoslav

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

Izvornik
7th International Congress of Food Technologists, Biotechnologists and Nutritionists - Book of abstracts / Medić, Helga - Zaprešić, 2011, 79-79

ISBN
978-953-99725-3-8

Skup
7th International Congress of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Opatija, Hrvatska, 20.09.2011. - 23.09.2011

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
oxidative stress; PTSD; superoxide dismutase; glutathione peroxidase; TBARS

Sažetak
INTRODUCTION: Oxidative stress indicates accelerated free radicals production and/or exhaustion of antioxidant defense. A severe or prolonged oxidative stress can lead to the damage of lipids, proteins and DNA, and might be involved in the initiation and the development of many forms of human pathologic conditions, including psychiatric disorders. The aim of this study was to evaluate the level of oxidative stress in patients with post-traumatic stress disorder (PTSD) in relationship to some nutritional habits. METHODOLOGY: The study included 50 male war veterans diagnosed with PTSD and 30 control subjects who also served in the war, but did not develop PTSD. The participants (aged 34-58 years) were interviewed about their nutritional and life style habits and anthropometric measures were taken. Vein blood samples were taken and catalytic concentrations of superoxide dismutase (SOD) and glutathione peroxidase (GPx) were measured in erythrocytes. Concentration of malondialdehyde (MDA) in serum was measured through determination of TBARS level. RESULTS AND DISCUSION: The mean BMI value was similar for both groups (26.45 kg/m2 for control, and 27.28 kg/m2 for PTSD group, respectively). The analyses of nutritional habits revealed the sunflower oil as the main one for both groups (46% control group, 69% PTSD). However, control group consumed more olive oil (28%) compared to PTSD group (4%). The average fish consumption ˝once a week˝ did not vary significantly between two groups (37% control, and 36% PTSD, respectively). Although the catalytic concentrations of SOD and GPx were within the reference range for both groups, values obtained for PTSD group were significantly lower. For TBARS levels no statistically significant difference was found. CONCLUSIONS: Although the catalytic concentrations of measured enzymes were within reference range, lower values in PTSD group may indicate a weaker response to oxidative stress. However, these observations need further study.

Izvorni jezik
Engleski

Znanstvena područja
Temeljne medicinske znanosti, Kliničke medicinske znanosti, Prehrambena tehnologija

POVEZANOST RADA