Jose M Rubio-Perez1, Maria D Albaladejo2, Pilar Zafrilla3, Maria L Vidal-Guevara4, Juana M Morillas-Ruiz3. 1. Departamento de Tecnología de la Alimentación y Nutrición, Facultad de Ciencias de la Salud, UCAM Universidad Católica San Antonio de Murcia, Campus de los Jerónimos, s/n, 30107, Guadalupe, Murcia, Spain. jmrubio@ucam.edu. 2. Servicio de Análisis Clínicos, Hospital General Universitario Santa Lucía, C/Mezquita, s/n, Paraje los Arcos, Santa Lucía, 30202, Cartagena, Spain. 3. Departamento de Tecnología de la Alimentación y Nutrición, Facultad de Ciencias de la Salud, UCAM Universidad Católica San Antonio de Murcia, Campus de los Jerónimos, s/n, 30107, Guadalupe, Murcia, Spain. 4. Departamento de Investigación y Desarrollo, Hero España, S.A., Avenida de Murcia, 1, 30820, Alcantarilla, Murcia, Spain.
Abstract
PURPOSE: The purpose of the study was to test whether daily consumption of a beverage with high antioxidant power, combining extracts of green tea and apple over a period of 8 months, would affect blood and urinary concentrations of biomarkers of oxidative stress in Alzheimer's patients. METHODS: The study included 100 subjects, 48 of them were Alzheimer's patients, aged 76.5 ± 3.5 years, and 52 were control subjects, aged 79 ± 4 years, without dementia. Three blood and urine samples were taken from each participant, the first (T i) before starting the antioxidant or placebo beverage intake, the second (T m) 4 months after the antioxidant or placebo beverage intake and the third (T f) 8 months after the antioxidant or placebo beverage intake, and concentrations of biomarkers of oxidative stress were measured on serum, lysed erythrocytes or urine by UV-Vis spectrophotometry or by competitive in vitro enzyme-linked immunosorbent assay, according to the parameter analyzed. RESULTS: The administration of the antioxidant beverage to the Alzheimer's patients prevented the decrease in total antioxidant status in the moderate phase of the disease (T i = 1.40 ± 0.10 mmol/L vs T f = 1.20 ± 0.08 mmol/L), increased values of glutathione peroxidase and superoxide dismutase in initial (165 and 24 % respectively) and moderate phase (75 and 85 % respectively), and prevented the increase in protein carbonyls in moderate phase (T i = 0.17 ± 0.07 nmol/mg protein vs T f = 0.21 ± 0.06 nmol/mg protein), with a significant decrease in protein carbonyls since the fourth month of the intake in initial phase (T m = 0.21 ± 0.06 nmol/mg protein vs T f = 0.11 ± 0.05 nmol/mg protein). CONCLUSION: Our results suggest that antioxidant beverage could be used as a natural complementary therapy for alleviate or decrease the oxidative stress effects in the stages of Alzheimer's disease.
RCT Entities:
PURPOSE: The purpose of the study was to test whether daily consumption of a beverage with high antioxidant power, combining extracts of green tea and apple over a period of 8 months, would affect blood and urinary concentrations of biomarkers of oxidative stress in Alzheimer'spatients. METHODS: The study included 100 subjects, 48 of them were Alzheimer'spatients, aged 76.5 ± 3.5 years, and 52 were control subjects, aged 79 ± 4 years, without dementia. Three blood and urine samples were taken from each participant, the first (T i) before starting the antioxidant or placebo beverage intake, the second (T m) 4 months after the antioxidant or placebo beverage intake and the third (T f) 8 months after the antioxidant or placebo beverage intake, and concentrations of biomarkers of oxidative stress were measured on serum, lysed erythrocytes or urine by UV-Vis spectrophotometry or by competitive in vitro enzyme-linked immunosorbent assay, according to the parameter analyzed. RESULTS: The administration of the antioxidant beverage to the Alzheimer'spatients prevented the decrease in total antioxidant status in the moderate phase of the disease (T i = 1.40 ± 0.10 mmol/L vs T f = 1.20 ± 0.08 mmol/L), increased values of glutathione peroxidase and superoxide dismutase in initial (165 and 24 % respectively) and moderate phase (75 and 85 % respectively), and prevented the increase in protein carbonyls in moderate phase (T i = 0.17 ± 0.07 nmol/mg protein vs T f = 0.21 ± 0.06 nmol/mg protein), with a significant decrease in protein carbonyls since the fourth month of the intake in initial phase (T m = 0.21 ± 0.06 nmol/mg protein vs T f = 0.11 ± 0.05 nmol/mg protein). CONCLUSION: Our results suggest that antioxidant beverage could be used as a natural complementary therapy for alleviate or decrease the oxidative stress effects in the stages of Alzheimer's disease.
Entities:
Keywords:
Alzheimer’s disease; Antioxidant; Apple; Beverage; Green tea; Oxidative stress
Authors: Jose M Rubio-Perez; Maria L Vidal-Guevara; Pilar Zafrilla; Juana M Morillas-Ruiz Journal: Int J Food Sci Nutr Date: 2014-03-06 Impact factor: 3.833
Authors: Raj N Kalaria; Gladys E Maestre; Raul Arizaga; Robert P Friedland; Doug Galasko; Kathleen Hall; José A Luchsinger; Adesola Ogunniyi; Elaine K Perry; Felix Potocnik; Martin Prince; Robert Stewart; Anders Wimo; Zhen-Xin Zhang; Piero Antuono Journal: Lancet Neurol Date: 2008-07-28 Impact factor: 44.182