Study Spotlight

Study Spotlight

Mediterranean Diet and Non-Enzymatic Antioxidant Capacity


In a study involving 564 subjects with a high risk of cardiovascular disease, adherence to a Mediterranean diet for one year was found to increase plasma total antioxidant capacity levels in subjects at high risk of cardiovascular disease, and the effects were related to baseline levels of plasma non-enzymatic antioxidant capacity. Plasma levels of ferric reducing antioxidant potential (FRAP) increased after 1 year of adherence to the Mediterranean diet plus virgin olive oil (72 micromol/L) and the Mediterranean diet plus nuts (48.9 micromol/L), while no such benefits were found after adhering to a low-fat diet which served as the control, and similar results were found for levels of total radical-trapping antioxidant parameter (TRAP). These results suggest that adherence to a Mediterranean diet may benefit persons at high risk of cardiovascular disease.

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