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Article: Consumption of High-Pressurized Vegetable Soup Increases Plasma Vitamin C and Decreases Oxidative Stress and Inflammatory Biomarkers in Healthy Humans1
- Article from:
- The Journal of Nutrition
- Article date:
- November 1, 2004
- Author:
CopyrightCopyright American Institute of Nutrition Nov 2004. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
Current evidence supports a significant association between fruit and vegetable intake and health. In this study, we assessed the effect of consuming a vegetable-soup "gazpacho" on vitamin C and biomarkers of oxidative stress and inflammation in a healthy human population. We also examined the association between vitamin C and F^sub 2^-isoprostanes (8-epiPGF^sub 2α^), uric acid (UA), prostaglandin E^sub 2^ (PGE^sub 2^), monocyte chemotactic protein-1 (MCP-1), and the cytokines, tumor necrosis factor-α (TNF-α), interleukin-1β (IL-1β), and IL-6. Gazpacho is a Mediterranean dish defined as a ready-to-use vegetable soup, containing ~80% crude vegetables rich in ...