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Lipid Peroxidation and Nutrition

机译：脂质过氧化与营养

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摘要

Levels of conjugated dienes of fatty acids (first peroxidation product) in relation to their substrates and promotors (triacylglycerols, homocysteine, iron) as well as to their inhibitors (essential antioxidative vitamins) were assessed in a vegetarian group (n=24) and compared with subjects on a mixed diet (traditional nutrition, n=24). Positive significant linear correlation between conjugated dienes and triacylglycerols, homocysteine, iron as well as inverse relationship between conjugated dienes and vitamin E, vitamin C, beta-carotene were observed in pooled groups. Lipid peroxidation risk in vegetarians seems to be caused predominantly by hyperhomocysteinemia, whereas in a mixed diet group this was due to a higher supply of substrates or risk iron values. The incidence of only 8 % of risk conjugated diene values in vegetarians in contrast to 42 % in the group with traditional diet indicates that vegetarians have a better antioxidative status as a consequence of regular consumption of protective food.
机译：在素食组（n = 24）中评估了脂肪酸（第一种过氧化产物）的共轭二烯相对于其底物和促进剂（三酰甘油，高半胱氨酸，铁）及其抑制剂（必需的抗氧化维生素）的水平，并进行了比较混合饮食（传统营养，n = 24）。在合并组中观察到共轭二烯与三酰基甘油，高半胱氨酸，铁之间的正显着线性相关，以及共轭二烯与维生素E，维生素C，β-胡萝卜素之间的反比关系。素食者的脂质过氧化风险似乎主要由高同型半胱氨酸血症引起，而在混合饮食组中，这是由于底物供应增加或铁含量高而引起的。素食主义者中只有8％的风险共轭二烯值发生率，而传统饮食中这一比例为42％，这表明素食者由于经常食用保护性食品而具有更好的抗氧化状态。

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