The mechanism of the antioxidant effect of smoked paprika from La Vera, Spain

Abstract

This study aimed at further investigating the antioxidant effect of smoked paprika (Pimento´n La Vera, Spain) in healthy subjects. Crossover study included male students (age 20.6 + 1.7 years) who consumed smoked or non-smoked paprika (2 g/day, 20 times, over 30 days). After ingestion of smoked paprika, plasma malondialdehyde (MDA) levels were significantly (p 5 0.01) reduced versus basal and non-smoked paprika ingestion values. Reduced glutathione (GSH) levels were increased and oxidised glutathione (GSSG) levels reduced significantly (p 5 0.05) in paired subjects after consumption of smoked paprika. Smoked paprika significantly increased mRNA levels of glutathione peroxidase and cytochrome c oxydase versus non-smoked paprika ingestion. The low dose of polycyclic aromatic hydrocarbons (PAHs) contained in the smoked paprika could cause an activation of antioxidant defences as increasing activity of the GSH cycle and activating some antioxidant enzyme such as glutathione peroxidase and cytochrome c oxidase.Keywords: smoked paprika; reduced and oxidised glutathione; glutathione peroxidase; cytochrome c oxydase Este estudio investiga el efecto antioxidante del pimento´n ahumado (Pimento´n La Vera, Espan˜a) en sujetos sanos. Estudiantes varones (edad 20,6 + 1,7 an˜os) consumieron pimento´n ahumado o no ahumado (2 g/dı´a, 20 veces, durante 30 dı´as). Tras la ingestio´n del pimento´n ahumado los niveles plasma´ticos de malondialdehido (MDA) se redujeron (p 5 0,01) frente a los valores basales y a los obtenidos tras la ingestio´n de pimento´n no ahumado. Los niveles de glutatio´n reducido (GSH) aumentaron y los de glutatio´n oxidado (GSSG) disminuyeron (p 5 0,05) tras la ingestio´n de pimento´n ahumado. La ingestio´n de pimento´n ahumado incremento´significativamente los niveles de mRNA de glutatio´n peroxidasa y citocromo c oxidasa. Las pequen˜as dosis de hidrocarburos policı´clicos aroma´ticos (PHAs) contenidas en el pimento´n ahumado activarı´an las defensas antioxidantes al aumentar la actividad de sistemas antioxidantes como el ciclo GSH y la sı´ntesis de enzimas como glutatio´n peroxidasa y citocromo c oxidasa.

An Approach to the Consumption of Smoked Paprika in Spain and Its Impact on the Intake of Polycyclic Aromatic Hydrocarbons

“…Consequently, it is of great interest for the sector to have accurate consumption data, which requires an analysis of household and restaurant usage, since smoked paprika is mainly consumed in these two scenarios. Apart from the organoleptic, sensorial and health-related properties of “Pimentón de La Vera” smoked paprika, various clinical studies published by [ 27 , 28 ] describe the health effects that smoked paprika consumption has in healthy young people in association with its strong antioxidant action.…”