Intake of Mediterranean vegetable soup treated by pulsed electric fields affects plasma vitamin C and antioxidant biomarkers in humans
Concepción Sánchez-Moreno A1, A2, M. Pilar Cano A2, Begoña De Ancos A2, Lucía Plaza A2, Begoña Olmedilla A3, Fernando Granado A3, Pedro Elez-Martínez A4, Olga Martín-Belloso A4, Antonio Martín A1
A1 Nutrition and Neurocognition Laboratory, Jean Mayer USDA-Human Nutrition Research Center on Aging at Tufts University, Boston, MA, USA
A2 Department of Plant Foods Science and Technology, Instituto del Frío-CSIC, Madrid, Spain
A3 Unit of Vitamins, Section of Nutrition, Clínica Puerta de Hierro, Madrid, Spain
A4 CeRTA-UTPV, Department of Food Technology, University of Lleida, Lleida, Spain
The bioavailability of vitamin C from pulsed electric fields (PEF)-treated vegetable soup in comparison with freshly made (FM) vegetable soup—gazpacho—and its impact on 8-epiPGF2a and uric acid concentrations in a human population were assessed.
For this purpose six subjects consumed 500 ml PEF-treated vegetable soup/day, and six subjects consumed 500 ml FM vegetable soup/day for 14 days. On the first day of the study, the subjects drank the vegetable soup in one dose (dose–response study), and on days 2–14 they consumed 250 ml in the morning and 250 ml in the afternoon (multiple-dose–response study). Blood was collected every hour for 6 h on the first day and again on days 7 and 14.
All blood samples were analyzed for vitamin C, 8-epiPGF2a, and uric acid. The maximum increase in plasma vitamin C occurred 3 h post-dose in both the PEF and the FM groups. Vitamin C remained significantly higher (P=0.05) on days 7 and 14. The plasma 8-epiPGF2a concentration was significantly lower at the end of the study in both the PEF group (P=0.002) and the FM group (P=0.05).
Plasma levels of vitamin C and 8-epiPGF2a were inversely correlated in both groups (r=?-?0.549, P=0.018; and r=?-?0.743, P=0.0004, respectively). To summarize, drinking two servings (500 ml) of PEF-treated or FM gazpacho daily increases plasma vitamin C and significantly decreases 8-epiPGF2a concentrations in healthy humans.
International Journal of Food Sciences and Nutrition
Volume 56, Number 2 / March 2005
115 - 124
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