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SECOND INTERNATIONAL SYMPOSIUM
ON THE ROLE OF SOY
IN PREVENTING AND TREATING CHRONIC DISEASESeptember 15-18, 1996
Brussells, Belgium
SCIENTIFIC PROGRAM
(Oral Abstracts)Soy and Heart Disease : Effects Independent of Cholesterol Reduction
Antioxidant Properties of Dietary Phenolic Agents in a Human LDL-Oxidation Ex Vivo Model
Weiqun Wang, Adrian A. Franke, Laurie J. Custer, Loic Le Marchand.
Cancer Etiology Program, Cancer Research Center of Hawaii, University of Hawaii, Honolulu, HI 96813.High vegetable and fruit consumptions including soy products lead to high exposures of dietary phenolic antioxidants and to reduced risk of coronary heart disease, which has been suggested to be due to protection from LDL oxidation. Inconsistent results, however, in previous studies investigating antioxidant potencies of phenolic compounds may be due to the use of a limited number of agents in vitro models without considering the differential bioavailability in vivo. Therefore, we studied the antioxidant properties of the most relevant dietary phenolic agents (n=26) using a copper-induced LDL-oxidation ex vivo model. In addition, the systemic bioavailability of each phenolic agent was examined by measuring the protein-bound activity using hide powder as protein matrix. All compounds tested showed dose-dependent antioxidant properties and ranging from 2% to 110% relative to -tocopherol. A positive correlation was observed between the relative antioxidant properties and the log-transformed protein-bound activities (r=0.777, P>0.001). This correlation increased after including antioxidant properties as determined by the Folin-test (r=0.849, P<0.0001). These findings not only indicate for the first time the relative antioxidant properties of phenolic agents in an ex vivo system, but also suggest the relevance of phenol-protein interactions in regards to bioavailability and prevention against human LDL-oxidation. More studies investigating the bioavailability of dietary phenolic agents including absorption and metabolism are required to determine the role of these compounds at reducing heart disease through dietary means (Supported in part by the American Heart Association HIFW-1595).
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