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The effects of guava (Psidium guajava) consumption on total antioxidant and lipid profile in normal male youth
Abstract
Fruits contain a broad spectrum of nutrients, and many of which have antioxidant properties. Phenolic substances, vitamin A, vitamin C and minerals that are present in fruits displayed high antioxidant activity. Thes properties have been associated with the decreased risk of certain degenerative diseases. This study was conducted to determine the effects of guava (Psidium guajava) consumption on total antioxidant status and lipid profile (total cholesterol, triglycerides, LDLcholesterol and HDL-cholesterol) in normal male youth. This study was carried
out over nine weeks, which was divided into three phases, that is, baseline (one week), treatment (four weeks) and control (four weeks). Blood samples were collected at the end of each phase for biochemical test. Total antioxidant status, glucose, lipid profile and antioxidant enzymes (glutathione peroxidase and glutathione reductase) were determined using Cobas Mira auto analyzer (Roche). Dietary intake in each phase was studied using 24-hours diet recall. There was a significant increase of total cholesterol, triglyceride and HDL-cholesterol during the treatment phase, compared to the baseline and control phases (p < 0.05). The increase of HDL-cholesterol was associated with the decreased risk of heart attack
and cardiovascular disease. Although there was an increase in total cholesterol and triglyceride in the treatment phase compared to baseline and control phases, the increase was still in normal range. There was a significant increase of total antioxidants during the treatment phase, compared to the baseline and control phases (p < 0.05). There were trends of reduction for both glutathione peroxidase and glutathione reductase in the treatment phase as compared to baseline and control phases. However, the reduction was not statistically significant. The reduction of antioxidant enzymes was associated with decreased oxidative stress and decrease in free radical activities. The consumption of guava, therefore, could result in improved antioxidant status and lipid profile. Thus, it could reduce the
risk of disease caused by free radical activities and high cholesterol in blood.
out over nine weeks, which was divided into three phases, that is, baseline (one week), treatment (four weeks) and control (four weeks). Blood samples were collected at the end of each phase for biochemical test. Total antioxidant status, glucose, lipid profile and antioxidant enzymes (glutathione peroxidase and glutathione reductase) were determined using Cobas Mira auto analyzer (Roche). Dietary intake in each phase was studied using 24-hours diet recall. There was a significant increase of total cholesterol, triglyceride and HDL-cholesterol during the treatment phase, compared to the baseline and control phases (p < 0.05). The increase of HDL-cholesterol was associated with the decreased risk of heart attack
and cardiovascular disease. Although there was an increase in total cholesterol and triglyceride in the treatment phase compared to baseline and control phases, the increase was still in normal range. There was a significant increase of total antioxidants during the treatment phase, compared to the baseline and control phases (p < 0.05). There were trends of reduction for both glutathione peroxidase and glutathione reductase in the treatment phase as compared to baseline and control phases. However, the reduction was not statistically significant. The reduction of antioxidant enzymes was associated with decreased oxidative stress and decrease in free radical activities. The consumption of guava, therefore, could result in improved antioxidant status and lipid profile. Thus, it could reduce the
risk of disease caused by free radical activities and high cholesterol in blood.
