eCite Digital Repository

Changes in markers of inflammation, antioxidant capacity and oxidative stress in smokers following consumption of milk, and milk supplemented with fruit and vegetable extracts and vitamin C

Citation

Hunter, DC and Brown, R and Green, T and Thomson, C and Skeaff, M and Williams, S and Todd, JM and Lister, CE and McGhie, T and Zhang, J and Martin, H and Rippon, P and Stanley, R and Skinner, MA, Changes in markers of inflammation, antioxidant capacity and oxidative stress in smokers following consumption of milk, and milk supplemented with fruit and vegetable extracts and vitamin C, International Journal of Food Sciences and Nutrition, 63, (1) pp. 90-102. ISSN 0963-7486 (2012) [Refereed Article]

DOI: doi:10.3109/09637486.2011.601286

Abstract

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 Details

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
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
Downloads:0

Repository Staff Only: item control page