TITLE

The effects of consumption of guava (psidium guajava) or papaya (carica papaya) on total antioxidant and lipid profile in normal male youth

AUTHOR(S)
Rahmat, A.; Abu Bakar, M. F.; Faezah, N.; Hambali, Z.
PUB. DATE
June 2004
SOURCE
Asia Pacific Journal of Clinical Nutrition;2004 Supplement, Vol. 13, pS106
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
This pre and post study was conducted to determine the effects of consumption of guava or papaya (400 g/day) on total antioxidant status and lipid profile (total cholesterol, triglycerides, LDL-cholesterol and HDL-cholesterol) in normal male youth at 'Institut Kemahiran Belia Negara, Hulu Langat, Selangor, Malaysia'. This study was carried out for 9 weeks, which was divided into 3 phases, which were baseline phase (1 week), treatment phase (4 weeks) and control phase (4 weeks). During the treatment phase, respondents were asked to eat approximately 400 g/day guava or papaya. Meanwhile, in control phase, the same respondents were asked to stop taking guava or papaya. Blood samples were collected at the end of each phase for biochemical test. Total antioxidant status, glucose, lipid profile and antioxidant enzymes were determined using Cobas Mira autoanalyzer (Roche). Dietary intake in each phase was studied using 24-hours diet recall. There was a significant increase of total cholesterol, triglyceride and HDL-cholesterol in treatment phase compared to baseline phase and control phase (p<0.05) in guava treatment. There was also a significant increase of total antioxidant status during treatment phase compared to baseline phase and control phase (p<0.05) in guava treatment. There were some reductions of glutathione peroxidase and glutathione reductase but not significant in treatment phase compared to baseline phase and control phase in guava treatment. There was a significant change (p<0.01) of plasma glucose level after four weeks of papaya consumption. There was significant increase (p<0.01) of plasma total cholesterol and triglyceride level after four weeks of papaya consumption, but no significant increase (p>0.05) in plasma HDL-cholesterol and LDL-cholesterol levels. After four weeks of papaya consumption, results showed significant increase (p<0.01) in serum total antioxidant status and glutathione reductase level but showed no significant increase (p>0.05) in blood glutathione peroxidase level. In conclusion, the consumptions of guava and papaya reduces oxidative stress and alter lipid profile. Thus, it could reduce the risk of disease caused by free radical activities and high cholesterol in blood.
ACCESSION #
34013580

 

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