Inflammatory bowel disease (IBD) is characterized by chronic intestinal
inflammation whose cellular
components are capable of oxidative respiratory bursts that may result
in tissue injury. An imbalance in the formation of reactive oxygen species
and antioxidant micronutrients may be important in the pathogenesis and/or
perpetuation of the tissue injury in IBD and may provide a rationale for
therapeutic modulation with antioxidants.
Antioxidant and immune status in active Crohn's disease.
A possible relationship.
Reimund JM, Hirth C, Koehl C, Baumann R, Duclos B
Service d'Hepato-Gastroenterologie et d'Assistance Nutritive, Hopitaux
Universitaires de
Strasbourg, Hopital de Hautepierre, Strasbourg, France
Clin Nutr 2000 Feb;19(1):43-48
Background and aims: As reactive oxygen has been demonstrated to participate
in immune genes
transcription, the aim of this study was to examine the relationship
between systemic concentrations
of several antioxidants and markers of inflammatory and immune activation
in patients with Crohn's
disease (CD).Methods: In 26 CD patients and 15 controls we compared
plasma selenium and zinc
concentrations, erythrocyte glutathione peroxidase (GSHPx) and superoxide
dismutase activities, as
well as erythrocyte sedimentation rate (ESR), C-reactive protein, tumor
necrosis factor-alpha,
interleukin-6, blood neopterin and soluble receptors of interleukin-2
(sIL-2R), and examined the link between these parameters.Results: Selenium
concentration and GSHPx activity were decreased in
CD patients (54.5 +/- 3.2 vs 79 ± 2.2 mug/l, P<< 0.05;
28 +/- 1.6 vs 38 +/- 2.6 IU/g Hb,
P<< 0.05) and positively correlated to each other's (r= 0.59,
P<< 0.01). TNF-alpha was
significantly increased in patients (18 +/- 2.6 vs 5 +/- 0.6 pg/ml;P<<
0.001), negatively correlated to GSHPx activity (r= -0.56, P<< 0.05)
and selenium concentration (r= -0.72, P<< 0.001), and
positively to neopterin and sIL-2R concentrations. Selenium showed
negative correlation with
sIL-2R (r= -0.83, P<< 0.0001) and ESR.Conclusions: In CD patients
low selenium concentration may participate in reduced GSHPx activity facilitating
inflammatory and immune activation. In these patients, selenium monitoring
and, if needed, supplementation may be of therapeutical interest.
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Vitamins A, C and E are all anti oxidants. Vitamin C is a more effective
anti oxidant than vitamin E but passes through your system quickly and
must be taken frequently throughout the day. As it is excreted via the
same process that rids the body of excess sugars, vitamin C is best taken
at least two hours before or after meals and sugared drinks and/or first
thing in the morning and last thing at night. It may be possible that,
instead of taking 5000mg of vitamin E daily (ten large 500mg tablets),
the same anti oxidant effect may be obtained by taking just 100mg of
high quality grape seed extract. This contains an ingredient called
OPC and is fifty times more efficient than vitamin E.
Vitamin A helps in the formation and maintenance of healthy teeth, skeletal and soft tissue, mucous membranes, and skin. It is also known as retinol, as it generates the pigments that are necessary for the working of the retina. It promotes good vision, especially in dim light. It may also be required for reproduction and lactation. Beta carotene, which has antioxidant properties, is a precursor to vitamin A. Sources of beta-carotene are carrots, pumpkin, sweet potatoes, winter squashes, cantaloupe, pink grapefruit, apricots, broccoli, spinach, and most dark green, leafy vegetables. The more intense the color of a fruit or vegetable, the higher the beta-carotene content. Vitamin A is found in milk, cheese, cream, liver, kidney, cod and halibut fish oil. All of these sources, except for skim milk that has been fortified with vitamin A, are high in saturated fat and cholesterol. The vegetable sources of beta-carotene are fat and cholesterol free.
Vitamin C (ascorbic acid) is found in citrus fruits, strawberries, tomatoes, broccoli, turnip greens and other greens, sweet and white potatoes, and cantaloupe. Most other fruits and vegetables contain some vitamin C; fish and milk contain small amounts.
Vitamin E is also known as tocopherol; it is an antioxidant. It is also important in the formation of red blood cells and the use of vitamin K. Vitamin E is found in wheat germ, corn, nuts, seeds, olives, spinach, asparagus, and other green leafy vegetables, vegetable oils (corn, sunflower, soybean, and cottonseed) and products made from them such as margarine.
Researchers at the Roswell Park Cancer Institute report that a study of animals fed brazil nuts (Bertholletia excelsa) showed a “significantly increased” resistance to cancer compared to animals fed walnuts. The study reports that the brazil nut contains exceptionally high levels of selenium [while walnuts contain almost no selenium] and that it was more effective than commercial supplements containing sodium selenite. The study warns that selenium in any form is toxic in high doses and that only a few nuts daily are required to provide adequate dietary selenium.
OLIVE OIL contains several anti oxidants. Cold pressed,
extra virgin olive oil is best because no
chemicals are used in the extraction process. When added to salads
it helps in the digestion of
vitamins in the food. For cooking it can be reused, unlike many
other oils that produce toxins after
being heated and should therefore be discarded. It is high in
fat but is classed as a "good" fat.
Although slightly more expensive than other cooking oils its benefits
repay the extra expense.
Cooking oils generally do not improve with age and should be stored
in a refigerator after opening.
PHENOLICS are naturally occurring anti oxidant
substances found in the skins of many fruits,
vegetables and herbs. Fruits and vegetables with brightly coloured
skins are generally considered to
be relatively high in phenolics as are the skins and seeds of the
grapes (vitus vinifera) used to make red wine. This follows recent
findings about the role of red grape juice in reducing blood clots and
preventing heart disease and the study of the cancer-fighting properties
of Resveratrol, a compound extracted from red grape skins. All these studies,
in turn, were inspired by the French Paradox the seemingly contradictory
finding that the French have a lower rate of heart disease than other Western
nations, despite the fact that the French diet is high in fat and cholesterol.
Scientists believe that the generous consumption of red wine among the
French at least partially accounts for the lower rate of heart disease,
since the biologically active flavonoids in the wine reduce blood platelet
aggregation.
TEA (camelia sinensis) has anti oxidant properties. Green tea
has been used for many years in Japan and China for its medicinal properties.
Ordinary black tea has virtually the same anti oxidant
properties as green tea. Black tea is essentially a fermented version
of green tea but, as with red
wine, the fermentation process does not appear to adversely effect
the anti oxidating ability of
common black tea. Adding milk or cream to tea destroys the anti
oxidant effect. Please note that regular (especially excessive)
tea drinking places an added burden on liver function due to its
caffeine content and should not be used as a primary source of anti
oxidant supplementation.