Consumption of purple sweet potato leaves decreases lipid peroxidation and DNA damage in humans

Chiao Ming Chen, Ya Ling Lin, C. Y. Oliver Chen, Ching Yun Hsu, Ming Che Hsieh, Jen Fang Liu

Research output: Contribution to journalArticle

14 Citations (Scopus)

Abstract

Consumption of polyphenols is associated with reduced risk of chronic diseases, possibly via a variety of biomechanisms, including antioxidation and anti-inflammation. Purple sweet potato leaves (PSPL) commonly consumed in Asia possess polyphenols. In this study, we aim to investigate antioxidant effect of 200 g/d PSPL containing 902 mg polyphenols in a clinical trial. This randomized, crossover clinical study included 16 healthy adults (7 M, 9 F; aged 20-22 y). After a 1-wk run period, subjects were assigned randomly to receive either PSPL or low polyphenol diet (LPD) for 2 wks, followed by a 2-wk washout period before crossing over to the alternate diet. Fasting blood and 24-h urine samples were collected from each subject at day 0, 7 and 14 of each phase. Our data showed PSPL consumption enhanced urinary total phenol excretion by 24.5% at day 14 as compared to day 0, while the LPD decreased total phenol content in plasma and urine by 3.3 and 16.3%, respectively (p ≤0.05). Low-density lipoprotein lag time and glutathione concentration in erythrocytes at day 14 was significantly enhanced by 15.0 and 33.3% by PSPL as compared to day 0, respectively, while their values were not altered by the LPD. Urinary 8-hydoxy-deoxyguanosine (8-OHdG) excretion decreased significantly by PSPL consumptoin by 36.7% at day 7 as compared to day 0, yet unchanged by the LPD (p ≤0.05). In conclusion, our results suggest that polyphenols in 200 g PSPL were bio-available and could enhance antioxidant defense and decrease oxidative stress in young healthy people.

Original languageEnglish
Pages (from-to)408-414
Number of pages7
JournalAsia Pacific Journal of Clinical Nutrition
Volume17
Issue number3
Publication statusPublished - Sep 2008

Fingerprint

Ipomoea batatas
Polyphenols
Lipid Peroxidation
DNA Damage
Diet
Phenol
Antioxidants
Urine
Deoxyguanosine
LDL Lipoproteins
Cross-Over Studies
Glutathione
Fasting
Oxidative Stress
Chronic Disease
Erythrocytes
Clinical Trials
Inflammation

Keywords

  • 8-Hydroxydeoxyguanosine
  • DNA damage
  • Lipid peroxidation
  • Polyphenols
  • Purple sweet potato leaves

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics

Cite this

Chen, C. M., Lin, Y. L., Oliver Chen, C. Y., Hsu, C. Y., Hsieh, M. C., & Liu, J. F. (2008). Consumption of purple sweet potato leaves decreases lipid peroxidation and DNA damage in humans. Asia Pacific Journal of Clinical Nutrition, 17(3), 408-414.

Consumption of purple sweet potato leaves decreases lipid peroxidation and DNA damage in humans. / Chen, Chiao Ming; Lin, Ya Ling; Oliver Chen, C. Y.; Hsu, Ching Yun; Hsieh, Ming Che; Liu, Jen Fang.

In: Asia Pacific Journal of Clinical Nutrition, Vol. 17, No. 3, 09.2008, p. 408-414.

Research output: Contribution to journalArticle

Chen, CM, Lin, YL, Oliver Chen, CY, Hsu, CY, Hsieh, MC & Liu, JF 2008, 'Consumption of purple sweet potato leaves decreases lipid peroxidation and DNA damage in humans', Asia Pacific Journal of Clinical Nutrition, vol. 17, no. 3, pp. 408-414.
Chen, Chiao Ming ; Lin, Ya Ling ; Oliver Chen, C. Y. ; Hsu, Ching Yun ; Hsieh, Ming Che ; Liu, Jen Fang. / Consumption of purple sweet potato leaves decreases lipid peroxidation and DNA damage in humans. In: Asia Pacific Journal of Clinical Nutrition. 2008 ; Vol. 17, No. 3. pp. 408-414.
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