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Article: Cautions in the use of biomarkers of oxidative damage; the vascular and antioxidant effects of dark soy sauce in humans

TitleCautions in the use of biomarkers of oxidative damage; the vascular and antioxidant effects of dark soy sauce in humans
Authors
Issue Date2006
PublisherAcademic Press. The Journal's web site is located at http://www.elsevier.com/wps/find/journaldescription.cws_home/622790/description
Citation
Biochemical And Biophysical Research Communications, 2006, v. 344 n. 3, p. 906-911 How to Cite?
AbstractDark soy sauce (DSS) is a powerful antioxidant in vitro. We investigated whether this effect could occur in vivo and improve vascular function. Healthy human subjects were given DSS or placebo meals in a randomized, crossover study. Blood and urine were sampled before and 1, 2, 3, and 4 h after the meal for F2-isoprostanes (total, free, and esterified) and 8OHdG measurements. Blood pressure, vascular augmentation index (AIx), and heart rate (HR) were also measured. Plasma total F2-isoprostanes significantly decreased 3 h after placebo and the decrease was greater for DSS. Plasma free and esterified F2-isoprostanes were also significantly decreased after DSS. Both placebo and DSS meals increased urinary F2-isoprostanes at 1 h but not thereafter, and lowered urinary 8OHdG levels, DBP and AIx, and increased HR. We conclude that DSS decreases lipid peroxidation in vivo. However, oxidative damage biomarkers changed after the placebo meal, a phenomenon to consider when designing interventional studies. © 2006.
Persistent Identifierhttp://hdl.handle.net/10722/178938
ISSN
2015 Impact Factor: 2.371
2015 SCImago Journal Rankings: 1.152
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorLee, CYJen_US
dc.contributor.authorIsaac, HBen_US
dc.contributor.authorWang, Hen_US
dc.contributor.authorHuang, SHen_US
dc.contributor.authorLong, LHen_US
dc.contributor.authorJenner, AMen_US
dc.contributor.authorKelly, RPen_US
dc.contributor.authorHalliwell, Ben_US
dc.date.accessioned2012-12-19T09:50:52Z-
dc.date.available2012-12-19T09:50:52Z-
dc.date.issued2006en_US
dc.identifier.citationBiochemical And Biophysical Research Communications, 2006, v. 344 n. 3, p. 906-911en_US
dc.identifier.issn0006-291Xen_US
dc.identifier.urihttp://hdl.handle.net/10722/178938-
dc.description.abstractDark soy sauce (DSS) is a powerful antioxidant in vitro. We investigated whether this effect could occur in vivo and improve vascular function. Healthy human subjects were given DSS or placebo meals in a randomized, crossover study. Blood and urine were sampled before and 1, 2, 3, and 4 h after the meal for F2-isoprostanes (total, free, and esterified) and 8OHdG measurements. Blood pressure, vascular augmentation index (AIx), and heart rate (HR) were also measured. Plasma total F2-isoprostanes significantly decreased 3 h after placebo and the decrease was greater for DSS. Plasma free and esterified F2-isoprostanes were also significantly decreased after DSS. Both placebo and DSS meals increased urinary F2-isoprostanes at 1 h but not thereafter, and lowered urinary 8OHdG levels, DBP and AIx, and increased HR. We conclude that DSS decreases lipid peroxidation in vivo. However, oxidative damage biomarkers changed after the placebo meal, a phenomenon to consider when designing interventional studies. © 2006.en_US
dc.languageengen_US
dc.publisherAcademic Press. The Journal's web site is located at http://www.elsevier.com/wps/find/journaldescription.cws_home/622790/descriptionen_US
dc.relation.ispartofBiochemical and Biophysical Research Communicationsen_US
dc.subject.meshAntioxidants - Administration & Dosageen_US
dc.subject.meshBiological Markers - Blood - Urineen_US
dc.subject.meshBlood Vessels - Drug Effects - Metabolismen_US
dc.subject.meshCross-Over Studiesen_US
dc.subject.meshDeoxyguanosine - Analogs & Derivatives - Analysisen_US
dc.subject.meshF2-Isoprostanes - Analysisen_US
dc.subject.meshHumansen_US
dc.subject.meshOxidative Stress - Drug Effects - Physiologyen_US
dc.subject.meshPlant Extracts - Administration & Dosageen_US
dc.subject.meshSoy Foodsen_US
dc.titleCautions in the use of biomarkers of oxidative damage; the vascular and antioxidant effects of dark soy sauce in humansen_US
dc.typeArticleen_US
dc.identifier.emailLee, CYJ: jettylee@hku.hken_US
dc.identifier.authorityLee, CYJ=rp01511en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1016/j.bbrc.2006.03.217en_US
dc.identifier.pmid16631617-
dc.identifier.scopuseid_2-s2.0-33646154456en_US
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-33646154456&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume344en_US
dc.identifier.issue3en_US
dc.identifier.spage906en_US
dc.identifier.epage911en_US
dc.identifier.isiWOS:000237585000029-
dc.publisher.placeUnited Statesen_US
dc.identifier.scopusauthoridLee, CYJ=13104265200en_US
dc.identifier.scopusauthoridIsaac, HB=13103867700en_US
dc.identifier.scopusauthoridWang, H=13103566900en_US
dc.identifier.scopusauthoridHuang, SH=8367750600en_US
dc.identifier.scopusauthoridLong, LH=7201908252en_US
dc.identifier.scopusauthoridJenner, AM=7006757910en_US
dc.identifier.scopusauthoridKelly, RP=8503159700en_US
dc.identifier.scopusauthoridHalliwell, B=7101878919en_US

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