Dietary total antioxidant capacity as a tool in health outcomes in middle-aged and older adults: A systematic review

Nascimento-Souza, Mary Anne; Paiva, Pedro Gontijo de; Martino, Hércia Stampini Duarte; Ribeiro, Andréia Queiróz

doi:10.1080/10408398.2016.1230089

Cited by 41 publications

(23 citation statements)

References 35 publications

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“…Dietary total antioxidant capacity (DTAC) is an indicator of diet quality which is used to estimate the cumulative power of antioxidants in the whole diet [14]. Recently, DTAC is described as an effective tool for determining the health outcomes in middle-aged and elderly populations [15].…”

Section: Introductionmentioning

confidence: 99%

Dietary total antioxidant capacity is inversely associated with depression, anxiety and some oxidative stress biomarkers in postmenopausal women: a cross-sectional study

et al. 2019

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BackgroundPostmenopausal women are at higher risk of mental disorders. Oxidative stress has implication in the development of these disorders. Dietary total antioxidant capacity (DTAC) has been proposed as a tool for assessing dietary antioxidants intake. The relationship between DTAC with depression, anxiety and stress has not been investigated in postmenopausal women. Thus, we aimed to assess the association between DTAC and depression, stress and anxiety as well as oxidative stress biomarkers.MethodsThis cross-sectional study was carried out on 175 postmenopausal women. Data on dietary intake and mental health were collected by 147-item semi-quantitative food frequency questionnaires (FFQ) and Depression Anxiety Stress Scales (DASS-42), respectively. Dietary and serum total antioxidant capacity (TAC), malondialdehyde (MDA), oxidized-LDL, and superoxide dismutase (SOD) were measured. ANOVA test was applied to compare the mean of variables across the tertiles of DTAC. The relationship between DTAC and oxidative stress biomarkers was determined through ANCOVA method. Simple and multivariate linear regression tests were performed to measure the relationship between DTAC and mental health.ResultsSerum MDA level was significantly lower in the subjects at the highest tertiles of DTAC (P-value < 0.001). In addition, serum TAC level was significantly higher in subjects at the second tertile of DTAC (P-value = 0.04). DTAC was inversely and independently related to depression (β = − 0.16, P-value = 0.03) and anxiety scores (β = − 0.21, P-value = 0.007). There was no significant association between DTAC and stress score (β = − 0.10, P-value = 0.1).ConclusionAn inverse relationship was found between DTAC with depression, anxiety scores and some oxidative stress biomarkers in postmenopausal women. These findings indicate DTAC may be used for developing effective dietary measures for reducing depression and anxiety in these women.

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Section: Introductionmentioning

confidence: 99%

Dietary total antioxidant capacity is inversely associated with depression, anxiety and some oxidative stress biomarkers in postmenopausal women: a cross-sectional study

et al. 2019

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“…Dietary total antioxidant capacity (DTAC) is a novel indicator of diet quality [40], which is used to estimate the cumulative power of antioxidants in the whole diet [41]. Recently, DTAC is described as an effective tool for determining the health outcomes in populations [42,43]. This new approach could serve for future lines of research to understand the behavior and association of uric acid, antioxidant status and diet in these patients [44].…”

Section: Discussionmentioning

confidence: 99%

Association between Serum Uric Acid Levels, Nutritional and Antioxidant Status in Patients on Hemodialysis

et al. 2020

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Purpose: To determine the relationship between uric acid (UA) and nutritional and antioxidant status in hemodialysis (HD) patients, given that hyperuricemia could be an indicator of good nutritional status possibly because of the antioxidant properties of UA. Methods: Cross-sectional study with 93 patients on HD. Hyperuricemia was considered as UA ≥6.0 mg/dL in females and ≥7.0 mg/dL in males. Nutritional variables were registered. Blood samples were taken before the dialysis session to determine oxidative damage as plasma malondialdehyde (MDA) content, and antioxidant capacity measuring 2,2-diphenyl-piclrylhidrazil radical (DPPH●) scavenging activity and oxygen radical absorbance capacity (ORAC) value. Results: Patients with hyperuricemia had higher creatinine (11.9 vs. 10.5 mg/dL; p = 0.004), potassium (5.5 vs. 5.0 mg/dL; p = 0.014) levels; phase angle (5.8 vs. 4.9; p = 0.005), protein consumption (normalized protein nitrogen appearance, nPNA, 1.03 vs. 0.83; p = 0.013) than normouricemic patients. DPPH● scavenging activity was higher in hyperuricemic subjects (1.139 vs. 1.049 mM Trolox equivalents; p = 0.007); likewise, hyperuricemic subjects had less oxidant damage measured by MDA (10.6 vs. 12.7 nmol/mL; p = 0.020). Subjects with normouricemia were at higher risk of having a reactance to height (Xc/H) ratio less than 35 (OR 2.79; 95% CI, 1.1–7.017, p = 0.028); nPNA < 1.0 (OR 3.78; 95% CI, 1.4–10.2, p = 0.007), diagnosis of cachexia (OR 2.95; 95% CI, 1156–7.518, p = 0.021), potassium levels <5 (OR 2.97; 95% CI, 1.136–7.772, p = 0.023) and PA < 5.5° (OR 3.38; 95% CI, 1.309–8.749, p = 0.012.) Conclusions: Patients with hyperuricemia had higher antioxidant capacity and better nutritional status. Purines and protein restrictions in HD patients with hyperuricemia need to be reviewed individually for each patient. More studies are needed to stablish a cut point of UA levels in renal population.

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“…In this study, antioxidant properties of four commonly consumed popular Italian dishes are provided for the first time. Our findings can contribute to the updating of the Italian FCDB by providing a value of antioxidant properties that are useful and important for study on the association between diet and a healthy status [97,98].…”

Section: Discussionmentioning

confidence: 99%

Antioxidant Properties of Four Commonly Consumed Popular Italian Dishes

Durazzo¹,

Lucarini²,

Santini

et al. 2019

Molecules

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Four popular dishes belonging to Italian cuisine and widely consumed in the country were experimentally prepared in a dedicated lab-kitchen following a validated and standardized protocol. This study provides their antioxidant properties evaluating the contribution of extractable and non-extractable bioactive compounds, and identifying the assessment of interactions between their natural active compounds and the food matrix. Ferric reducing antioxidant power (FRAP) values in aqueous-organic extract ranged from the highest antioxidant activity in torta di mele (10.72 µmol/g d.m.) to that in besciamella (2.47 µmol/g d.m.); in residue, pasta alla carbonara reached the highest value (73.83 µmol/g d.m.) following by that in pasta alla amatriciana (68.64 µmol/g d.m.). Total polyphenol content (TPC) ranged in aqueous-organic extracts between 36.50 and 64.28 mg/100 g d.m. and in residue from 425.84 to 1747.35 mg/100 g d.m. Our findings may contribute to the updating of the Italian Food Composition Database, by providing for the first time a value for the antioxidant properties. This could contribute to encourage the consumption of recipes rich in key nutrients and bioactive molecules. This information is useful and important for determining the association between diet and a healthy status.

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Dietary total antioxidant capacity as a tool in health outcomes in middle-aged and older adults: A systematic review

Cited by 41 publications

References 35 publications

Dietary total antioxidant capacity is inversely associated with depression, anxiety and some oxidative stress biomarkers in postmenopausal women: a cross-sectional study

Dietary total antioxidant capacity is inversely associated with depression, anxiety and some oxidative stress biomarkers in postmenopausal women: a cross-sectional study

Association between Serum Uric Acid Levels, Nutritional and Antioxidant Status in Patients on Hemodialysis

Antioxidant Properties of Four Commonly Consumed Popular Italian Dishes

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