Intake of Mediterranean vegetable soup treated by pulsed electric fields affects plasma vitamin C and antioxidant biomarkers in humans.

摘要

The bioavailability of vitamin C from pulsed electric field (PEF)-treated vegetable soup in comparison with freshly made (FM) vegetable soup (gazpacho) and its impact on 8-epiPGF2 alpha and uric acid concentrations in a human population were assessed. For this purpose six subjects consumed 500 ml PEF-treated vegetable soup/day, and six subjects consumed 500 ml FM vegetable soup/day for 14 days. On the first day of the study, the subjects drank the vegetable soup in one dose (dose-response study), and on days 2-14 they consumed 250 ml in the morning and 250 ml in the afternoon (multiple-dose-response study). Blood was collected every hour for 6 h on the first day and again on days 7 and 14. All blood samples were analysed for vitamin C, 8-epiPGF2 alpha , and uric acid. The maximum increase in plasma vitamin C occurred 3 h post-dose in both the PEF and the FM groups. Vitamin C remained significantly higher (P?0.05) on days 7 and 14. The plasma 8-epiPGF2 alpha concentration was significantly lower at the end of the study in both the PEF group (P=0.002) and the FM group (P=0.05). Plasma levels of vitamin C and 8-epiPGF2 alpha were inversely correlated in both groups (r=-0.549, P=0.018; and r=-0.743, P=0.0004, respectively). To summarize, drinking two servings (500 ml) of PEF-treated or FM gazpacho daily increases plasma vitamin C and significantly decreases 8-epiPGF2 alpha concentrations in healthy humans..