Original Paper

Plant Foods for Human Nutrition

, Volume 63, Issue 2, pp 71-76

First online:

Banana Prevents Plasma Oxidative Stress in Healthy Individuals

  • Xuezhe YinAffiliated withHospital of Yanbian University Email author 
  • , Jishu QuanAffiliated withDepartment of Biochemistry, Medical College of Yanbian University
  • , Takemichi KanazawaAffiliated withInstitute of Food Factors Science for Health

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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.


Banana Human LDL Oxidation Lipid peroxides Oxidative stress