Serum antioxidant potential, and lipoprotein oxidation in female smokers following vitamin C supplementation

Abstract

A single blind placebo controlled trial was carried out to assess the effect of high dose vitamin C supplementation on the antioxidant potential, and extent of lipoprotein oxidation of serum in female smokers. Sixteen apparently healthy subjects were randomised into two groups of eight. One group received 1 g of vitamin C for 14 days the other group received a placebo for 14 days. Serum antioxidant potential (TRAP) was measured and lipoprotein oxidation was assessed by measuring serum malondialdehyde like material. Despite significant increases in serum C concentrations in the supplemented group, serum TRAP values did not change significantly over the course of the trial. Serum malondialdehyde like material also failed to show any temporal variation.

Supplement use and mortality: the SENECA study

“…In contrast, others studies were failed in founding the significant changes in DNA damage or LDL-lipid peroxidation after supplementation with vitamin C [2,27], vitamin E [37], b-carotene [12,35,39] and vitamin combinations [33]. Moreover, also protective effect of supplement use on DNA damage was observed [7,14,23,26].…”

Expansion and osteogenic differentiation of bone marrow-derived mesenchymal stem cells on a vitamin C functionalized polymer

“…For example, ascorbic acid inhibits/repairs oxidative DNA damage [16,34] and prevents low-density lipoprotein (LDL) oxidation through scavenging the reactive free radicals/oxidative species generated by various biological processes [14], which is widely believed a significant contributor to aging development and cancer [35], and reduces oxidative damage to lipids, especially among chronic smokers [17,36,37]. We have previously reported that the ascorbic acid functionalized polymers preserved the capability of the covalently coupled ascorbic acid to scavenge free radicals [19,20].…”

Antioxidative activity of selected fruits and vegetables

“…Evidence suggests that increased consumption of fruits and vegetables contributes to improved health and well-being. Fruits and vegetables are recognized sources of a number of nutrients that may interact to reduce LDL cholesterol (soluble fibre and plant sterols) (Miettinen & Gylling, 1999), blood pressure (lower Na/K ratio) and homocysteine (Boushey et al, 1995), and to improve antioxidant status (Mulholland et al, 1996;Borek, 2006;Dragsted et al, 2006) and endothelial function (Brown & Hu, 2001). Antioxidants appear to play a major role in the protective effect of plant foods (Gey, 1990;Gey et al, 1991;Willett, 1994).…”