TY - JOUR
T1 - Intakes of Antioxidants in Coffee, Wine, and Vegetables Are Correlated with Plasma Carotenoids in Humans
AU - Svilaas, Arne
AU - Sakhi, Amrit Kaur
AU - Andersen, Lene Frost
AU - Svilaas, Tone
AU - Ström, Ellen C.
AU - Jacobs, David R.
AU - Ose, Leiv
AU - Blomhoff, Rune
PY - 2004/3
Y1 - 2004/3
N2 - The consumption of fruits and vegetables reduces the risk of major chronic degenerative diseases. The active compounds and the mechanisms involved in this protective effect have not been well defined. The objective of this study was to determine the contribution of various food groups to total antioxidant intake, and to assess the correlations of the total antioxidant intake from various food groups with plasma antioxidants. We collected 7-d weighed dietary records in a group of 61 adults with corresponding plasma samples, and used data from a nationwide survey of 2672 Norwegian adults based on an extensive FFQ. The total intake of antioxidants was ∼17 mmol/d with β-carotene, α-tocopherol, and vitamin C contributing < 10%. The intake of coffee contributed ∼11.1 mmol, followed by fruits (1.8 mmol), tea (1.4 mmol), wine (0.8 mmol) mmol), cereals (i.e., all grain containing foods; 0.8 mmol), and vegetables (0.4 mmol). The intake of total antioxidants was significantly correlated with plasma lutein, zeaxanthin, and lycopene. Among individual food groups, coffee, wine, and vegetables were significantly correlated with dietary zeaxanthin, β-carotene, and α-carotene. These data agree with the hypothesis that dietary antioxidants other than the well-known antioxidants contribute to our antioxidant defense. Surprisingly, he single greatest contributor to the total antioxidant intake was coffee.
AB - The consumption of fruits and vegetables reduces the risk of major chronic degenerative diseases. The active compounds and the mechanisms involved in this protective effect have not been well defined. The objective of this study was to determine the contribution of various food groups to total antioxidant intake, and to assess the correlations of the total antioxidant intake from various food groups with plasma antioxidants. We collected 7-d weighed dietary records in a group of 61 adults with corresponding plasma samples, and used data from a nationwide survey of 2672 Norwegian adults based on an extensive FFQ. The total intake of antioxidants was ∼17 mmol/d with β-carotene, α-tocopherol, and vitamin C contributing < 10%. The intake of coffee contributed ∼11.1 mmol, followed by fruits (1.8 mmol), tea (1.4 mmol), wine (0.8 mmol) mmol), cereals (i.e., all grain containing foods; 0.8 mmol), and vegetables (0.4 mmol). The intake of total antioxidants was significantly correlated with plasma lutein, zeaxanthin, and lycopene. Among individual food groups, coffee, wine, and vegetables were significantly correlated with dietary zeaxanthin, β-carotene, and α-carotene. These data agree with the hypothesis that dietary antioxidants other than the well-known antioxidants contribute to our antioxidant defense. Surprisingly, he single greatest contributor to the total antioxidant intake was coffee.
KW - Carotenoids
KW - Coffee
KW - Total antioxidants
KW - Vegetables
KW - Wine
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U2 - 10.1093/jn/134.3.562
DO - 10.1093/jn/134.3.562
M3 - Article
C2 - 14988447
AN - SCOPUS:1542376919
SN - 0022-3166
VL - 134
SP - 562
EP - 567
JO - Journal of Nutrition
JF - Journal of Nutrition
IS - 3
ER -