An article published on October 30, 2012 in Nutrition Journal that compares the effect of four different assays of dietary total antioxidant capacity (TAC) on inflammation found an anti-inflammatory effect for higher dietary antioxidant intake as determined by all assays.
The study included 443 healthy Japanese women aged 18 to 22 years. Diet history questionnaire responses were used to assess dietary total antioxidant capacity via the following assays of commonly consumed food items: ferric reducing ability of plasma (FRAP), oxygen radical absorbance capacity (ORAC), Trolox equivalent antioxidant capacity (TEAC) and total radical-trapping antioxidant parameter (TRAP). Blood samples were analyzed for serum C-reactive protein (CRP, a marker of inflammation) and other values.
Elevated serum CRP levels of 1 milligram per liter or higher were uncovered in 5.6 percent of the subjects. Those whose diets had a high total antioxidant capacity as determined by FRAP had a 61 percent lower risk of elevated CRP compared to those whose diets had low values. High total antioxidant capacity as assessed via ORAC also had a protective effect although the researchers did not consider it significant. TEAC and TRAP assays indicated 68 percent and 69 percent lower risks of elevated CRP in association with high total antioxidant capacity.
"The dietary total antioxidant capacity values of elevated serum CRP concentration group were significantly lower than those of normal CRP group," Satomi Kobayashi and colleagues write. "To our knowledge, this is the first study to examine the association between dietary TAC and elevated CRP concentration in a non-western population."
"Dietary TAC was inversely associated with serum CRP concentration in young Japanese women regardless of assay," they conclude. "Further studies are needed in other populations to confirm these results."
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