Effects of blueberry and cranberry juice consumption on the plasma antioxidant capacity of healthy female volunteers

C B Pedersen, J Kyle, A Jenkinson, P T Gardner, D B McPhail, G G Duthie

Research output: Contribution to journalArticle

113 Citations (Scopus)

Abstract

Objective: To assess whether consumption of 500 ml of blueberry juice or cranberry juice by healthy female subjects increased plasma phenolic content and antioxidant capacity.

Design: Latin square arrangement to eliminate ordering effects. After an overnight fast, nine volunteers consumed 500 mi of blueberry juice, cranberry juice or a sucrose solution (control); each volunteer participated on three occasions one week apart, consuming one of the beverages each time. Blood samples were obtained by venipuncture at intervals up to four hours after consumption of the juices. Urine samples were also obtained four hours after consuming the juice.

Results: Consumption of cranberry juice resulted in a significant increase in the ability of plasma to reduce potassium nitrosodisulphonate and Fe(III)-2,4,6-Tri(2-pyridyl)-s-triazine, these measures of antioxidant capacity attaining a maximum after 60-120 min. This corresponded to a 30% increase in vitamin C and a small but significant increase in total phenols in plasma. Consumption of blueberry juice had no such effects.

Conclusion: The increase in plasma antioxidant capacity following consumption of cranberry juice could mainly be accounted forby an increase in vitamin C rather than phenolics. This also accounted for the lack of an effect of the phenolic-rich but vitamin C-low blueberry juice.

Original languageEnglish
Pages (from-to)405-408
Number of pages4
JournalEuropean Journal of Clinical Nutrition
Volume54
Issue number5
Publication statusPublished - May 2000

Keywords

  • vitamin C
  • phenolics
  • cranberry
  • blueberry
  • antioxidant capacity
  • red wine
  • vitamin-C
  • humans
  • flavonoids
  • vegetables
  • fruits
  • power
  • assay
  • green
  • tea

Cite this

Effects of blueberry and cranberry juice consumption on the plasma antioxidant capacity of healthy female volunteers. / Pedersen, C B ; Kyle, J; Jenkinson, A; Gardner, P T ; McPhail, D B ; Duthie, G G.

In: European Journal of Clinical Nutrition, Vol. 54, No. 5, 05.2000, p. 405-408.

Research output: Contribution to journalArticle

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AU - Kyle, J

AU - Jenkinson, A

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AU - McPhail, D B

AU - Duthie, G G

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N2 - Objective: To assess whether consumption of 500 ml of blueberry juice or cranberry juice by healthy female subjects increased plasma phenolic content and antioxidant capacity.Design: Latin square arrangement to eliminate ordering effects. After an overnight fast, nine volunteers consumed 500 mi of blueberry juice, cranberry juice or a sucrose solution (control); each volunteer participated on three occasions one week apart, consuming one of the beverages each time. Blood samples were obtained by venipuncture at intervals up to four hours after consumption of the juices. Urine samples were also obtained four hours after consuming the juice.Results: Consumption of cranberry juice resulted in a significant increase in the ability of plasma to reduce potassium nitrosodisulphonate and Fe(III)-2,4,6-Tri(2-pyridyl)-s-triazine, these measures of antioxidant capacity attaining a maximum after 60-120 min. This corresponded to a 30% increase in vitamin C and a small but significant increase in total phenols in plasma. Consumption of blueberry juice had no such effects.Conclusion: The increase in plasma antioxidant capacity following consumption of cranberry juice could mainly be accounted forby an increase in vitamin C rather than phenolics. This also accounted for the lack of an effect of the phenolic-rich but vitamin C-low blueberry juice.

AB - Objective: To assess whether consumption of 500 ml of blueberry juice or cranberry juice by healthy female subjects increased plasma phenolic content and antioxidant capacity.Design: Latin square arrangement to eliminate ordering effects. After an overnight fast, nine volunteers consumed 500 mi of blueberry juice, cranberry juice or a sucrose solution (control); each volunteer participated on three occasions one week apart, consuming one of the beverages each time. Blood samples were obtained by venipuncture at intervals up to four hours after consumption of the juices. Urine samples were also obtained four hours after consuming the juice.Results: Consumption of cranberry juice resulted in a significant increase in the ability of plasma to reduce potassium nitrosodisulphonate and Fe(III)-2,4,6-Tri(2-pyridyl)-s-triazine, these measures of antioxidant capacity attaining a maximum after 60-120 min. This corresponded to a 30% increase in vitamin C and a small but significant increase in total phenols in plasma. Consumption of blueberry juice had no such effects.Conclusion: The increase in plasma antioxidant capacity following consumption of cranberry juice could mainly be accounted forby an increase in vitamin C rather than phenolics. This also accounted for the lack of an effect of the phenolic-rich but vitamin C-low blueberry juice.

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