Risk of death / oxidative stress / rust

ironjustice@aol.com · medicine forum Guru Joined: 28 Apr 2005 Posts: 1522

<<snip>>
In conclusion, a **higher** risk of death was associated with increased
lipid peroxidation and lower antioxidant defenses
<<snip>>

Lipid peroxidation, antioxidant status and survival in
institutionalised elderly: A five-year longitudinal study.
Huerta JM, González S, Fernández S, Patterson AM, Lasheras C
Free Radic Res. 2006 Jun ; 40(6): 571-8

Oxidative stress has been related to ageing and risk of death. To
determine whether oxidative status was associated with all-cause risk
of death we carried out a prospective study in 154 non-smoking Spanish
elderly without major illness. Baseline glutathione peroxidase (GPx)
and superoxide dismutase (SOD) were analysed in plasma and
erythrocytes. alpha-tocopherol, beta-carotene, lycopene and retinol
were determined in serum samples and malondialdehyde (MDA), as a lipid
peroxidation marker, in plasma. Mean survival time was 4.3 years. A
total of 31 death cases (20.1%) occurred during the follow-up.
Plasma-MDA predicted mortality independently of all other variables,
while erythrocyte-SOD (e-SOD), beta-carotene and alpha-tocopherol were
positively associated with survival. alpha-tocopherol and MDA were
revealed as independent predictors in a joint survival model, being the
group with low MDA and high alpha-tocopherol that with the lowest
mortality. In conclusion, a higher risk of death was associated with
increased lipid peroxidation and lower antioxidant defenses.

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The government by law has mandated the addition of iron to EVERY
floured product you eat .. BY .. mandating the USE of enriched flour ..

It seems this addition of iron to our food has now been shown to
increase rust / oxidative stress / free radicals / reactive oxygen
species
This article speaks to INCREASED .. rust / oxidative stress / free
radicals / reactive oxygen species .. WHEN .. eating the below .. then
one might think even eating a donut would cause oxidative stress
BECAUSE .. of the ADDED .. iron ..

Effects of iron, ascorbate, meat and casein on the antioxidant capacity

of green tea under conditions of in vitro digestion

Isidora Alexandropoulou, Michael Komaitis and Maria Kapsokefalou,

Department of Food Science and Technology, Agricultural University of

Athens, Iera Odos 75, Athens 11855, Greece

Received 12 July 2004; revised 16 November 2004; accepted 16 November

2004. Available online 9 February 2005.

Abstract
The hypothesis that interactions of dietary polyphenols with dietary
iron occur during digestion and result in a decrease of the
post-absorptive antioxidant properties of polyphenols was investigated.

The hypothesis was tested in vitro, under conditions that simulate
gastrointestinal digestion. Mixtures of green tea, iron, and three
dietary factors that modify the form of iron in the lumen, namely
ascorbic acid, meat or casein, were subjected to an in vitro
gastrointestinal digestion. Antioxidant capacity (FRAP assay), iron
concentration (ferrozine assay) and polyphenol concentration
(Folin-Ciocalteau assay) were measured in the in vitro digests. The
presence of iron decreased the antioxidant capacity and the polyphenol
concentration of green tea digests. The presence of ascorbic acid
increased, while meat and casein decreased the antioxidant capacity of
green tea. The factorial analysis of the data suggests that protein and

iron interact with green tea polyphenols during the in vitro digestion
and decrease their antioxidant capacity. These results support the
aforementioned hypothesis.

Keywords: Antioxidant; Green tea; Iron; In vitro; Polyphenols

Corresponding author. Tel./fax: +30 210 5294708

Food Chemistry
Volume 94, Issue 3 , February 2006, Pages 359-365

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Who loves ya.
Tom

Jesus Was A Vegetarian!
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DEAD PEOPLE WALKING
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babawali@world.com · medicine forum addict Joined: 29 Apr 2006 Posts: 81

Oh, hum, nothing to support the iron causes all disease because people eat
meat theory. If anyone is concerned about the goodies in green tea being
absorbed, some black pepper in the same meal increases their absorption.

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