Flavonoids protect against oxidative damage to LDL in vitro: use in selection of a flavonoid rich diet and relevance to LDL oxidation resistance ex vivo?

Abstract:

:The ability of a range of dietary flavonoids to inhibit low-density lipoprotein (LDL) oxidation in vitro was tested using a number of different methods to assess oxidative damage to LDL. Overall quercetin was the most effective inhibitor of oxidative damage to LDL in vitro. On this basis, a diet enriched with onions and black tea was selected for a dietary intervention study that compared the effect on the Cu2+ ion-stimulated lag-time of LDL oxidation ex vivo in healthy human subjects of a high flavonoid diet compared with a low flavonoid diet. No significant difference was found in the Cu2+ ion-stimulated lag-time of LDL oxidation ex vivo between the high flavonoid and low flavonoid dietary treatments (48 +/- 1.6 min compared to 49 +/- 2.1 min).

journal_name

Free Radic Res

journal_title

Free radical research

authors

O'Reilly JD,Sanders TA,Wiseman H

doi

10.1080/10715760000300951

keywords:

subject

Has Abstract

pub_date

2000-10-01 00:00:00

pages

419-26

issue

4

eissn

1071-5762

issn

1029-2470

journal_volume

33

pub_type

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