Ascorbic acid, glutathione and synthetic antioxidants prevent the oxidation of vitamin E in platelets

Vatassery, Govind T.; Smith, William E.; Quach, Hung T.

doi:10.1007/bf02544077

Cited by 68 publications

(18 citation statements)

References 31 publications

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“…In smokers, the observed increase in GSH could re¯ect a possible protective adaptation to an enhanced production of oxygen radical species from the cigarettes as indicated by Stein et al (1990). In addition, it has been reported that GSH reduces lipid peroxidation, protects protein thiols (Weiss, 1986;Di Mascio et al, 1991) and carbonyls (Reznick et al, 1992) and assists the regeneration of a-tocopherol (Vatassery et al, 1989). So, the difference in blood GSH level between smokers and nonsmokers might help to account for the similar indices of oxidative stress (MDA, SH, vit E) in the two groups at baseline.…”

Section: Discussionmentioning

confidence: 97%

Effect of increased fruit and vegetable intake on the susceptibility of lipoprotein to oxidation in smokers

et al. 1997

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Objective: To evaluate the effect of an increased dietary intake of fruit and vegetables on susceptibility of LDL to oxidation in smokers and nonsmokers. Design: A descriptive and prospective study. Setting: Joseph Fourier University, Grenoble. Subjects: Volunteers were age and sex matched in the smoking and nonsmoking groups and were recruited by announcement.Interventions: Increased intake of fruits and vegetables for two weeks providing 30 mgaday of carotenoids. Main outcome measures: Circulating levels of beta-carotene, lutein, lycopene, a-tocopherol; susceptibility of LDL to oxidation. Cu-Zn superoxide dismutase (Cu-Zn SOD), and Se glutathione peroxidase (Se-GSH-Px) activities and reduced (GSH) and oxidized (GSSG) glutathione. Results: At entry (week 0: W0) smokers exhibited a lower plasma carotene level but the plasma parameters of oxidative stress and LDL oxidizability were not different from nonsmokers. After two weeks of increased intake of fruits and vegetables the circulating levels of carotenoids increased in smokers 23% and 11% in nonsmokers. At the same time the resistance of LDL to oxidation increased by 14% in smokers (P 0.05) and by 28% in nonsmokers (P 0.025). The mean whole bloodGSH level was higher in smokers at entry but returned to a concentration similar to nonsmokers at the end of the study. Conclusion: This pilot study indicates that an increased, carotenoid rich food intake through its inhibitory effect on the susceptibility of LDL to oxidation may be an interesting approach to reduce the risk of atherosclerosis both in smokers and nonsmokers. Sponsorship: This research has been supported by the European Union: AAIR project (AIR2-CT93-0888, DG 12SSMA).

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Section: Discussionmentioning

confidence: 97%

Effect of increased fruit and vegetable intake on the susceptibility of lipoprotein to oxidation in smokers

et al. 1997

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“…41 Tocopherol oxidation in platelets can be blocked by preincubation of platelets with ascorbate. 42 In ␣-tocopheroldepleted platelet lysates, the addition of either ascorbate or glutathione causes significant tocopherol regeneration. 43 Evidence suggests that antioxidant status is an important determinant of platelet function.…”

Section: Antioxidants and Platelet-mediated Thrombosismentioning

confidence: 99%

Oxidative Stress and Platelets

Freedman

2008

ATVB

276

167

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Abstract-Platelet-dependent thrombus formation may be influenced by alteration of platelet or vascular redox state, the presence of endogenous or exogenous antioxidants, as well as the formation of reactive oxygen and nitrogen species. Specifically, settings and pathways that influence the formation of superoxide and nitric oxide, as well as their metabolism, may influence platelet function and thrombus formation. Although some antioxidant regimens have been associated with bleeding and hemorrhagic stroke, the therapeutic value of antioxidants in clinical syndromes that lead to platelet-dependent thrombosis is not clear, as supplemental antioxidants have not been generally associated with better cardiovascular outcome. R edox changes occur as a function of normal platelet activation; however, the introduction of additional oxidative stress in certain settings may be prothrombotic. Modulation of platelet or vascular redox status, the presence of reactive oxygen species, and the addition of exogenous antioxidants can alter platelet activation in vitro and in vivo and may have (patho)physiological ramifications.The clinical role of oxidative stress in platelet function and thrombosis is not straightforward. Although earlier epidemiological studies found that dietary antioxidant consumption was inversely associated with the development of coronary artery disease, more recent studies of vitamin supplementation have presented conflicting or negative results. 1 Interestingly, some of the negative side effects of antioxidant therapies, such as enhanced hemorrhagic stroke, may be attributed to changes in the thrombotic response. Although the effects of antioxidants were attributed to the prevention of oxidative modification of low-density lipoprotein (LDL) and the inhibition of atherogenesis, other effects may be relevant, including regulation of platelet activation, which is dependent on the balance between oxidative stress and redox state. As platelet function has also been implicated in the development of atherosclerosis and in the acute occlusion of coronary vessels, 2,3 oxidative processes and platelet redox status may have far reaching effects on the homeostasis of vasculature. Platelet Activation, Cardiovascular Events, and the Role of AntioxidantsThrombus formation within a coronary vessel is the precipitating event in myocardial infarction and unstable angina. 4 Normally, the intact endothelium prevents adhesion and activation of platelets. Adhesion of platelets to the endothelium is prevented by several mechanisms, including endothelial cell production of prostacyclin and nitric oxide (NO). 5,6 The occurrence of superficial intimal injury caused by endothelial denudation and deep intimal injury caused by plaque rupture expose collagen and von Willebrand factor (vWF) to platelets. Platelets then adhere directly to collagen or indirectly via the binding of vWF to the glycoprotein (GP) Ib/IX matrix. Local platelet activation stimulates further thrombus formation and additional platelet recruitment by supporting ce...

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“…The antioxidant vitamins are GRAS, have a substantial record of safety (Vatassery et al, 1989;Farriol et al, 1994;Ocke et al, 1995;Salonen et al, 1995;Evans and Morris, 1996;Hennekens, 1996;Coben et al, 1997;Drachman and Leber, 1997;Jacques et al, 1997;Plotinick et al, 1997;Elliott, 1999).…”

Section: Introductionmentioning

confidence: 99%

Fortification of fried potato chips with antioxidant vitamins to enhance their nutritional value and storage ability

Allam¹,

El-Sayed²

2004

Grasas y Aceites

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RESUMENMejora del valor nutricional y tiempo de almacenaje de patatas fritas en presencia de vitaminas con actividad antioxidante.Mediante la adición de antioxidantes sintéticos y naturales, como TBHQ, retinil palmitato y ascorbil palmitato, es posible aumentar la estabilidad de aceites para la fritura comercial. Los resultados indican que TBHQ, seguido de retinil palmitato y ascorbil palmitato, en este orden, es el mejor para retrasar el deterioro de las condiciones para la fritura, 24 h a 180 o C, de patatas fritas cuando se compara con un control sin aditivos.Se tomaron muestras de patatas fritas en aceites con y sin vitaminas antioxidantes durante las primeras 8 horas de fritura, y se dividieron en tres porciones para someterlas a diferentes tratamientos: 1) sin aditivos (muestras control de patatas fritas con aceite control o con aceite que contenía TBHQ, retinil palmitato o ascorbil palmitato; 2) enriquecimiento de las cuatro muestras anteriores con vitamina E (tocoferol) mediante la inmersión de las patatas fritas en aceite con 0,1% tocoferol; y 3) enriquecimiento de las muestras anteriores con vitamina C mediante la dispersión de una mezcla de sal fina y ascorbil palmitato sobre la superficie de las patatas fritas y agitación de las mismas en el interior de paquetes. Las muestras controles y enriquecidas se empaquetaron en paquetes de aluminio y fueron guardadas en un horno eléctri-co a 63 ± 1 o C. La estabilidad de las patatas fritas a 63 ± 1 o C aumentó en presencia de vitamina E y de vitamina C antes del empaquetamiento y almacenamiento a esa temperatura.Las patatas fritas con aceite enriquecido en vitaminas A, C y TBHQ fueron las que mejor se conservaron a 63 o C; este efecto se prolongó mediante la adición de vitaminas E ó C después del proceso de fritura y antes de su almacenamiento a 63 o C en paquetes de aluminio. Estos resultados demuestran el efecto sinér-gico de vitaminas con actividad antioxidante que pueden actuar de manera independiente o complementaria a TBHQ, el cual además las protege en estas condiciones termo-oxidativas. PALABRAS-CLAVE: Patatas fritas-Antioxidantes-Vitaminas. SUMMARYFortification of fried potato chips with antioxidant vitamins to enhance their nutritional value and storage ability.The frying shelf life of commercial frying oil was increased by the addition of synthetic and natural antioxidants, e.g. TBHQ, retinyl palmitate and ascorbyl palmitate (antioxidant vitamins).The results revealed that TBHQ had the best effect in retarding the deteriorative effect of frying conditions throughout 24h of frying potato chips at 180 ± 1 0 o C followed by the effect of retinyl palmitate and the effect of ascorbyl palmitate compared to the control without any additives.Fried potato chips in oils either with or without antioxidant were collected during the first 8h of frying, divided into 3 main portions each portion had different treatment; 1) without any additives (control samples for fried potatoes resulting from the control oil or from oil containing TBHQ or containing retinyl or ...

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Ascorbic acid, glutathione and synthetic antioxidants prevent the oxidation of vitamin E in platelets

Cited by 68 publications

References 31 publications

Effect of increased fruit and vegetable intake on the susceptibility of lipoprotein to oxidation in smokers

Effect of increased fruit and vegetable intake on the susceptibility of lipoprotein to oxidation in smokers

Oxidative Stress and Platelets

Fortification of fried potato chips with antioxidant vitamins to enhance their nutritional value and storage ability

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