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Articles

A Vegetable/Fruit Concentrate with High Antioxidant Capacity Has No Effect on Biomarkers of Antioxidant Status in Male Smokers

Robin van den Berg^*,1, Trinette van Vliet^*, Wendy M. R. Broekmans^*, Nicole H. P. Cnubben^*, Wouter H. J. Vaes^*, Len Roza^*, Guido R.M.M. Haenen, Aalt Bast and Henk van den Berg^*

^* TNO Nutrition and Food Research, 3700 AJ Zeist, the Netherlands and Department of Pharmacology and Toxicology, Faculty of Medicine, University of Maastricht, 6200 MD, Maastricht, the Netherlands

¹To whom correspondence should be addressed at TNO Nutrition and Food Research, Department of Nutritional Physiology, Utrechtseweg 48, P.O. Box 360, 3700 AJ Zeist, the Netherlands. E-mail: R.vandenBerg{at}voeding.tno.nl

The potential benefits of a high fruit and vegetable intake on the antioxidant status and on relevant biomarkers of oxidative damage to lipids, proteins and DNA and on (functional) markers of oxidative stress were evaluated. A randomized, free living, open placebo-controlled cross-over trial of 3 wk, with a 2-wk washout period between treatments, was performed in a group of 22 male smokers with a relatively low vegetable and fruit intake using a vegetable burger and fruit drink. The vegetable burger and fruit drink increased serum levels of vitamin C, -carotene, ß-carotene, ß-cryptoxanthin and zeaxanthin and plasma total antioxidant capacity. However, no effects were demonstrated on any marker of oxidative damage to lipids (malondialdehyde F₂-isoprostane) proteins (carbonyls) and DNA (Comet assay) and (functional) markers of oxidative stress (reduced/oxidized glutathione ratio, glutathione-S-transferase , glutathione-S-transferase and nuclear transcription factor-B). Apparently, these increased levels of antioxidants in serum were not sufficiently high to show beneficial changes with the selected biomarkers. Alternatively, oxidative stress in male smokers with a relatively low fruit and vegetable intake might have been still too low to demonstrate a beneficial effect of antioxidants.

KEY WORDS: • oxidative stress • humans • antioxidants • smokers • fruit and vegetables

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