Postprandial oxidative stress.

Fulvio Ursini; Alex Sevanian

doi:10.1515/bc.2002.062

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PubMed · 12033449

Postprandial oxidative stress.

Fulvio Ursini·Alex Sevanian

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Abstract

Consumption of a meal containing oxidized and oxidizable lipids gives rise to an increased plasma concentration of lipid hydroperoxides, detectable by a sensitive chemiluminescence procedure. This is associated with increased susceptibility of LDL to oxidation, apparently due a structural perturbation at the particle surface brought about by lipid oxidation products. The postprandial modification of LDL is at least partially accounted for by an increase of LDL-, a subfraction containing lipid oxidation products where apoprotein-B-100 (apoB-100) is denatured. Consuming the meal with a suitable source of antioxidants, such as those found in red wine, minimizes this postprandial oxidative stress. The inhibition of peroxidation of lipids present in the meal during digestion is a possible mechanism for the observed protection of LDL. The in vivo oxidatively modified LDL- has numerous features that correspond to the atherogenic minimally modified LDL produced in vitro. These modified particles could account for a relevant link between nutrition and early biological processes that foster the development of atherosclerosis.

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Animals Arteriosclerosis Humans Lipoproteins Oxidative Stress Postprandial Period Journal Article Review

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Fulvio Ursini, Alex Sevanian. Postprandial oxidative stress.. https://doi.org/10.1515/bc.2002.062

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