Plant Foods for Human Nutrition

, Volume 63, Issue 2, pp 71–76

Banana Prevents Plasma Oxidative Stress in Healthy Individuals

Original Paper

DOI: 10.1007/s11130-008-0072-1

Cite this article as:
Yin, X., Quan, J. & Kanazawa, T. Plant Foods Hum Nutr (2008) 63: 71. doi:10.1007/s11130-008-0072-1

Abstract

There is increasing evidence that lipid peroxidation and oxidative modification of low density lipoprotein (LDL) is important in atherogenesis. The present study was designed to study the effects of a single banana meal on plasma lipids and lipoprotein profile, plasma oxidative stress and susceptibility of LDL to oxidation in 20 healthy volunteers. Lipid and lipid peroxide (LPO) levels were measured before the meal (baseline, fasting) and 2 h after it (post-dose). The susceptibility to copper-induced oxidation of baseline and post-dose LDL was measured as conjugated diene (CD) formation. Results showed that the LPO contents in plasma, very low density lipoprotein (VLDL), LDL and high density lipoprotein (HDL) decreased significantly in the 2 h post-dose phase. Prolongation of lag phase and decrease of CD formation during LDL oxidation indicated that post-dose LDL was less susceptible to oxidative modification than the homologous fasting LDL. In conclusion, the consumption of banana reduces the plasma oxidative stress and enhances the resistance to oxidative modification of LDL.

Keywords

BananaHumanLDL OxidationLipid peroxidesOxidative stress

Abbreviations

CD

conjugated diene

TC

cholesterol

EDTA

ethylenediaminetetraacetic acid

HDL

high density lipoprotein

LPO

lipid peroxide

LDL

low density lipoprotein

PL

phospholipid

TG

triglyceride

VLDL

very low density lipoprotein

Copyright information

© Springer Science+Business Media, LLC 2008

Authors and Affiliations

  1. 1.Hospital of Yanbian UniversityYanjiChina
  2. 2.Department of BiochemistryMedical College of Yanbian UniversityYanjiChina
  3. 3.Institute of Food Factors Science for HealthAomoriJapan