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Related Experiment Videos

Postprandial oxidative stress.

Fulvio Ursini1, Alex Sevanian

  • 1Department of Biological Chemistry, University of Padova, Italy.

Biological Chemistry
|May 30, 2002
PubMed
Summary
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Eating meals with oxidized fats increases harmful lipid hydroperoxides and LDL oxidation, raising atherosclerosis risk. Antioxidants, like those in red wine, can protect against this postprandial oxidative stress.

Area of Science:

  • Nutritional Science
  • Cardiovascular Research
  • Biochemistry

Background:

  • Postprandial lipid oxidation can increase plasma lipid hydroperoxides.
  • This process enhances low-density lipoprotein (LDL) susceptibility to oxidation.
  • Oxidized lipids may cause structural changes in LDL particles.

Purpose of the Study:

  • To investigate the effects of consuming a meal with oxidized lipids on plasma lipid hydroperoxides and LDL oxidation.
  • To identify the role of LDL- (a subfraction of LDL) in postprandial LDL modification.
  • To assess the protective effects of antioxidants against meal-induced oxidative stress.

Main Methods:

  • Measurement of plasma lipid hydroperoxides using chemiluminescence.
  • Assessment of LDL susceptibility to oxidation postprandially.

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  • Characterization of LDL subfractions, including LDL- containing denatured apoprotein-B-100 (apoB-100).

    • Main Results:

    • Meal consumption led to increased plasma lipid hydroperoxides and LDL oxidation.
    • An increase in LDL- was observed postprandially, associated with denatured apoB-100.
    • Antioxidants, such as those in red wine, mitigated postprandial oxidative stress and LDL modification.

    Conclusions:

    • Postprandial lipid oxidation contributes to LDL modification and increases susceptibility to oxidation.
    • Antioxidant consumption can inhibit lipid peroxidation, protecting LDL from oxidative damage.
    • In vivo oxidatively modified LDL shares characteristics with atherogenic LDL, linking nutrition to atherosclerosis development.