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Fruit enhances the antioxandant status of CR in weight

loss.

Nutrition. 2006 Jun;22(6):593-9.

A role for fruit content in energy-restricted diets in

improving antioxidant status in obese women during

weight loss.Crujeiras AB, Parra MD, MC,

ez de Morentin BE, ez JA.

Department of Physiology and Nutrition, University of

Navarra, Pamplona, Spain.

OBJECTIVE: The aim of the present work was to estimate

the ability of two hypocaloric diets with different

fruit contents to improve antioxidant biomarkers

related to lipid peroxidation in obese women.

METHODS: Fifteen obese women (age 32 +/- 6 y, body

mass index 34.9 +/- 2.9 kg/m2) were assigned to two

different dietary treatments for 8 wk. The subjects

received a hypocaloric diet (600 kcal/d restriction

from the measured individual energy expenditure)

containing 5% (n = 8) or 15% (n = 7) energy supplied

by fructose from fruits. Anthropometric measurements,

blood lipid profile, plasma oxidative markers, total

antioxidant capacity, and malondialdehyde (MDA) were

evaluated before and after the nutritional

intervention in addition to some relations among them.

RESULTS: No differences in weight loss were observed

between diets (5% energy from fructose in the low

fruit diet -6.9 +/- 2% versus 15% energy from fructose

in the high fruit diet -6.6 +/- 2%; P = 0.781).

Low-density lipoprotein cholesterol levels

significantly decreased (P = 0.048) in obese women who

followed the high fruit diet, which was accompanied by

a statistical (P = 0.046) diet-related decrease (-30%)

in the ratio of MDA to antioxidant capacity. There was

a positive association between MDA diet-related change

and low-density lipoprotein cholesterol (r = 0.665, P

= 0.003), with antioxidant capacity directly

proportional to the fiber plus fructose content

associated with fruit consumption (r = 0.697, P =

0.025).

CONCLUSION: A fruit-enriched hypocaloric diet appears

to be more effective against oxidative stress.

Consumption of antioxidant substances contained in

fruit could be a useful strategy in the design of

hypocaloric diets that, with the weight reduction,

could increase the improvement of cardiovascular risk

factors related to obesity.

PMID: 16704952