Rye bread intake improves oxidation resistance of LDL in healthy humans

Atherosclerosis
Päivi P SöderholmHerman Adlercreutz

Abstract

Oxidatively modified LDL particles contribute to atherogenic development and therefore dietary interventions for promoting oxidation resistance of LDL are of interest. The capacity of LDL to resist oxidation can be determined ex vivo by exposing isolated LDL particles to copper ions and measuring the formation of conjugated dienes by spectrophotometry. The aim of this trial was to determine the effect of none versus high intake of rye bread on the oxidation resistance of LDL in healthy humans while otherwise on habitual diet. Sixty-three healthy subjects excluded rye products for one week (baseline), followed by a stepwise addition of rye bread from 99 g/d during the first two weeks to 198 g/d during the following two weeks. Additionally plant sterols were incorporated into the rye bread for half of the subjects to study cholesterol-lowering. The resistance of LDL against copper-induced oxidation was determined at baseline and at the end of the rye-period by monitoring formation of conjugated dienes. We observed a significant increase in the oxidation resistance of LDL, determined as a prolongation of the lag time (P < 0.001) and decrease in the slope of the propagation phase (P = 0.048) from baseline to the end of the rye-peri...Continue Reading

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Citations

Nov 26, 2015·Food Chemistry·Kabo MasisiMohammed H Moghadasian
Mar 31, 2017·Current Pharmaceutical Design·Ryszard Amarowicz, Ronald B Pegg
Oct 22, 2019·Genes & Nutrition·Rikard LandbergMarjukka Kolehmainen

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