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題 名 | 健康成人攝取多樣化蔬果與體內氧化壓力之相關性=Associations of the Variety and Consumption of Fruits and Vegetables with Oxidative Stress in Healthy Adults |
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作 者 | 吳雨杰; 黃千芬; 胡雪萍; 劉珍芳; | 書刊名 | 臺灣營養學會雜誌 |
卷 期 | 38:1 2013.03[民102.03] |
頁 次 | 頁19-28 |
分類號 | 411.3 |
關鍵詞 | 多樣化蔬果; 蔬果攝取量; 總多酚; 氧化壓力; Variety of fruits and vegetables; Intake of fruits and vegetables; Polyphenols; Oxidative stress; |
語 文 | 中文(Chinese) |
中文摘要 | 本試驗為探討健康成人攝取多樣化蔬果與體內氧化壓力之相關性。本橫斷面研究共招募139位年齡為20~44歲的健康成人,受試者需採集空腹血液和填寫76項半定量蔬果頻率問卷,內容為評估過去1個月內蔬果的攝取情形,問卷中蔬果項目依照植物性化學物質所呈現的顏色分為綠色、紅色、橘黃色、藍紫色與白色;血液分析包括測定抗氧化狀態與氧化傷害指標。結果顯示,受試者每天平均總蔬果、蔬菜與水果的攝取量分別為3.41、2.17與1.24份。總蔬果的多樣化與總蔬果的攝取量呈顯著正相關(γ= 0.468, p< 0.05)。依所有受試者每天平均總蔬果的攝取量,由低至高分成三組進行比較,結果發現血漿中總多酚、維生素A與維生素E濃度隨總蔬果的攝取量增加而顯著增加(p< 0.05)。此外,綠色蔬菜和紅色水果的攝取量與血漿中總多酚呈顯著正相關、與血清中MDA(malondialdehyde)呈顯著負相關;紅色水果的攝取量與血漿總抗氧化力(ferric reducing ability of plasma, FRAP)呈顯著正相關;橘黃色蔬果的攝取量與血漿中維生素A呈顯著正相關。由本研究結果顯示,若能於飲食中增加總蔬果的攝取量,且以綠色蔬菜、紅色水果與橘黃色蔬果做為優先選擇組合,對增加體內抗氧化能力與降低氧化傷害有正面幫助。 |
英文摘要 | We investigated the relationship of the consumption of five different colors of fruits and vegetables (F/V) as estimated by the 76-item Food Frequency Questionnaire (FFQ) with plasma oxidative markers in adults. In total, 139 healthy adults aged 20~44 years were recruited, and the variety and consumption of F/V consumed during the previous month were assessed. According to the colors of phytochemicals, the F/V were placed in five groups (green, red, orange-yellow, bluepurple, and white). Fasting blood samples were collected for analysis of the antioxidant status and oxidative damage. Average daily intake levels of total F/V, F, and V were 3.41, 2.17, and 1.24 servings, respectively. The consumption of F/V was positively associated with the variety (γ = 0.468, p< 0.05). According to the consumption of total F/V, subjects were divided into three groups. Higher total F/V consumption was associated with higher plasma polyphenols, vitamin A, and vitamin E (p< 0.05). A multiple regression analysis showed that green-V and red-F consumption was positively associated with plasma polyphenols, and was negatively associated with serum malondialdehyde. Red-F consumption was particularly positively associated with the ferric reducing ability of plasma. Orangeyellow V/F consumption was positively associated with plasma vitamin A. In conclusion, an increase in the total intake of F/V in the daily diet, including green V, red F, and orange-yellow V/F, might have a positive effect against oxidative stress. |
本系統中英文摘要資訊取自各篇刊載內容。