Effect of punicic acid naturally occurring in food on lipid peroxidation in healthy young humans
✍ Scribed by Gao-Feng Yuan; Mark L Wahlqvist; Jing-Qun Yuan; Qiao-Mei Wang; Duo Li
- Publisher
- John Wiley and Sons
- Year
- 2009
- Tongue
- English
- Weight
- 102 KB
- Volume
- 89
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
Abstract
BACKGROUND: The aim of this study was to investigate the physiological roles of punicic acid (PA) naturally occurring in a Chinese snack food, Trichosanthes kirilowii (TK) seeds, in healthy young subjects.
RESULTS: Following a 7 day adaptation period with sunflower seed kernel supplementation, 30 subjects were divided into control and test groups (n = 15 per group). The test group was supplemented daily with TK seed kernels containing 3 g PA in the form of triacylglycerols for 28 days. The control group was provided with sunflower seed kernels. Urinary 8‐iso‐prostaglandin F2α concentration increased significantly in the test group (P = 0.004). However, there were no significant effects on body weight, plasma lipid profile, cholesterol‐reactive protein, interleukin 6, insulin, glucose and insulin resistance.
CONCLUSION: PA naturally occurring in TK seeds increases lipid peroxidation in healthy young humans. Further studies of the mechanism behind and the possible consequences of the increased lipid peroxidation after PA supplementation are needed. Copyright © 2009 Society of Chemical Industry