Two milk-based beverages delivering twice the average daily antioxidant intake were formulated, based on synergistic combinations of fruit and vegetable extracts, and containing vitamin C (1.00 mg/ml) for shelf stability. Smokers (n = 42) consumed prototype milk A, B or non-supplemented milk (no extracts or vitamin C; 200 ml) twice daily for 6 weeks. Fasting and post-prandial (2 h after milk consumption) blood samples were collected at baseline and the end of each treatment. Non-supplemented milk significantly reduced fasting inflammatory cytokines (interleukin (IL) 6, IL-1β, tumour necrosis factor-α) compared to baseline. Both supplemented milk-based beverages significantly increased fasting plasma vitamin C concentrations and antioxidant potential and decreased serum uric acid, compared to non-supplemented milk. The beverages did not induce post-prandial oxidative stress or inflammation. Therefore, regular consumption of the supplemented milks may confer health benefits because of increased antioxidant potential or through mechanisms resulting from increased vitamin C or decreased uric acid concentrations.

Item Type:	Refereed Article
Keywords:	vitamin C, uric acid, inflammation, synergy, post-prandial
Research Division:	Engineering
Research Group:	Food Sciences
Research Field:	Food Nutritional Balance
Objective Division:	Expanding Knowledge
Objective Group:	Expanding Knowledge
Objective Field:	Expanding Knowledge in the Medical and Health Sciences
UTAS Author:	Stanley, R (Professor Roger Stanley)
ID Code:	97693
Year Published:	2012
Web of Science® Times Cited:	6
Deposited By:	Tasmanian Institute of Agriculture
Deposited On:	2015-01-08
Last Modified:	2017-11-06
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