A Mediterranean-style breakfast increases postprandial serum α-tocopherol levels in lean and obese individuals

  1. García-Rodríguez, S.
  2. Sinausia, L.
  3. Barragán, C.
  4. Montero, E.
  5. Perona, J. S.
Revista:
Grasas y aceites

ISSN: 0017-3495,  1988-4214

Año de publicación: 2018

Volumen: 69

Número: 3

Tipo: Artículo

DOI: 10.3989/GYA.1225172 DIALNET GOOGLE SCHOLAR lock_openAcceso abierto editor

Otras publicaciones en: Grasas y aceites

Resumen

El objetivo de este estudio fue comparar las variaciones en la concentración de tocoferoles y retinol en adultos obesos en el estado postprandial tras la ingesta de un desayuno mediterráneo u occidental. Consiste en un ensayo de intervención aleatorio y controlado, en el que participaron 24 adultos varones (12 obesos y 12 normopeso). Tras la ingesta de dichas comidas, se determinaron las concentraciones de α-tocoferol, γ-tocoferol y retinol en el suero de las muestras sanguíneas mediante HPLC. La comida de estilo mediterráneo aumentó los niveles séricos de α-tocoferol en sujetos obesos y de peso normal, en comparación con una comida de estilo occidental, lo que indica que la composición del alimento afecta a su concentración sérica. Sin embargo, referente al γ-tocoferol y retinol, permanecieron sin modificaciones. En conclusión, la presencia de α-tocoferol en una comida de estilo mediterráneo podría contribuir a la protección contra la aterosclerosis en el estado postprandial.

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Información de financiación

This work was supported by the Spanish Ministry of Economy, Industry and Competitiveness under Grant AGL2011-23810.

Financiadores

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Fuente de los datos: Dialnet