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        The In Vivo Antioxidant Action and the Reduction of Oxidative Stress by Boysenberry Extract Is Dependent on Base Diet Constituents in Rats

        Tony K. McGhie,Laura E. Barnett,Anne M. Broomfield,Wouter H. Hendriks,Martin B. Hunt 한국식품영양과학회 2007 Journal of medicinal food Vol.10 No.2

        Dietary antioxidants are often defined by in vitro measures of antioxidant activity. Such measures are valid in-dicators of the antioxidant potential, but provide little evidence of activity as a dietary antioxidant. This study was undertakento assess the in vivoantioxidant efficacy of a berry fruit extract by measuring biomarkers of oxidative damage to protein (car-bonyls), lipids (malondialdehyde), and DNA (8-oxo-2.-deoxyguanosine urinary excretion) and plasma antioxidant status (an-tioxidant capacity, vitamin E) in rats when fed basal diets containing fish and soybean oils, which are likely to generate dif-ferent levels of oxidative stress. Boysenberry (Rubus loganbaccus. baileyanus Britt) extract was used as the dietaryantioxidant. The basal diets (chow, synthetic/soybean oil, or synthetic/fish oil) had significant effects on the biomarkers ofoxidative damage and antioxidant status, with rats fed the synthetic/fish oil diet having the lowest levels of oxidative damageand the highest antioxidant status. When boysenberry extract was added to the diet, there was little change in 8-oxo-2.-de-oxyguanosine excretion in urine, oxidative damage to proteins decreased, and plasma malondialdehyde either increased or de-creased depending on the basal diet. This study showed that boysenberry extract functioned as an in vivo antioxidant andraised the antioxidant status of plasma while decreasing some biomarkers of oxidative damage, but the effect was highly mod-ified by basal diet. Our results are further evidence of complex interactions among dietary antioxidants, background nutri-tional status as determined by diet, and the biochemical nature of the compartments in which antioxidants function.

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