Lipid Peroxidation and Nutrition
M. KRAJČOVIČOVÁ-KUDLÁČKOVÁ, V. SPUSTOVÁ, V. PAUKOVÁ
Institute of Preventive and Clinical Medicine, Bratislava, Slovak Republic
Received February 17, 2003
Accepted June 4, 2003
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.
Conjugated dienes of fatty acids • Homocysteine • Vitamin C • Vitamin E