Kojadinovic, MI, Arsic, AC, Debeljak-Martacic, JD et al. (4 more authors) (2017) Consumption of pomegranate juice decreases blood lipid peroxidation and levels of arachidonic acid in women with metabolic syndrome. Journal of the Science of Food and Agriculture, 97 (6). pp. 1798-1804. ISSN 0022-5142
Abstract
BACKGROUND
Pomegranate juice is a rich source of polyphenols and is thus a promising dietary antioxidant with numerous health-promoting effects. These include a beneficial impact on cardiovascular health that could be partly attributed to the effects of polyphenols on lipid metabolism. The aim of this study was to investigate whether consumption of pomegranate juice for 6 weeks could modify lipid peroxidation and phospholipid fatty acid composition of plasma and erythrocytes in subjects with metabolic syndrome. Twenty-three women, aged 40–60 years, were enrolled and randomly assigned into two groups: the intervention group, in which each participant consumed 300 mL of juice per day for 6 weeks; and a control group.
RESULTS
A statistically significant decrease in the relative amount of arachidonic acid (P < 0.05) and an increase in the relative amount of saturated fatty acids (P < 0.05) were observed in the intervention group at the end of the consumption period. In addition, pomegranate juice significantly increased the relative amount of total mono-unsaturated fatty acids (P < 0.05), and significantly decreased the levels of thiobarbituric acid reactive substances in erythrocytes (P < 0.05). The status of blood lipids and the values for blood pressure were not changed during the study.
CONCLUSION
The results obtained indicate a positive impact of the consumption of pomegranate juice on lipid peroxidation and fatty acid status in subjects with metabolic syndrome and suggest potential anti-inflammatory and cardio-protective effects.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Keywords: | Metabolic syndrome; pomegranate juice; fatty acid; arachidonic acid; lipid peroxidation |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 31 Mar 2017 10:37 |
Last Modified: | 30 Jul 2018 14:15 |
Status: | Published |
Publisher: | Wiley |
Identification Number: | 10.1002/jsfa.7977 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:114374 |