Listed in Issue 41


STEINBERG and CHAIT, Division of Metabolism, endocrinology and Nutrition, University of Washington, Seattle 98195-6426 USA write that previous studies have shown that cigarette smoke enhances lipid peroxidation . The authors studied the effect of daily consumption of a tomato-based juice supplemented with vitamin C (600 mg), vitamin E (400 IU or 400 mg) and beta-carotene (30 mg) upon indices of lipid peroxidation in smokers. Additionally assessed were plasma lycopene, vitamin concentrations and total peroxyl radical trapping potential, as measure of antioxidant defences.




Compared to the placebo juice, the vitamin-supplemented juice resulted in a significant decrease in breath-pentane excretion and a significant improvement in LDL resistance to oxidation. The conjugated diene formation lag phase lengthened and the propagation rate decreased, demonstrating a decreased susceptibility to LDL oxidation modification. Increased concentrations of plasma vitamin C, beta-carotene and lycopene were discovered to be significantly associated with the conjugated diene lag phase and rate of formation. Vitamin E was highly correlated with beta-carotene; however plasma total peroxyl radical trapping potential values were unchanged in response to supplementation.


The results of this study demonstrate that an antioxidant-supplemented drink can reduce lipid peroxidation and susceptibility of LDL to oxidation in smokers and may ameliorate the oxidative stress of cigarette smoke .


Steinberg FM and Chait A. Antioxidant vitamin supplementation and lipid peroxidation in smokers. Am J Clin Nutr 68(2): 319-27. Aug 1998.

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