Effect of purple sweet potato leaves consumption on exercise-induced oxidative stress and IL-6 and HSP72 levels

Wen Hsin Chang, Xue Ping Hu, Ying Fen Huang, Tzu Shao Yeh, Jen Fang Liu

Research output: Contribution to journalArticle

34 Citations (Scopus)

Abstract

The aim of this study was to evaluate the effects of purple sweet potato leaves (PSPL) consumption on oxidative stress markers in a healthy, nontrained, young male population after completing a running exercise protocol. A crossover design was applied, with 15 subjects participating in a two-step dietary intervention period. Each subject was given a high-(PSPL group) or low-polyphenol (control group) diet for 7 days with a 14-day washout period. After each dietary intervention period, all subjects performed 1 h of treadmill running at a speed corresponding to 70% of each subject's individual maximal oxygen uptake (V̇O2max). Blood samples were taken before exercise and at 0, 1, and 3 h after exercise. Compared with the control group, PSPL consumption significantly increased plasma total poly-phenols concentration and total antioxidant power (i.e., the ferric-reducing ability of plasma) in the PSPL group. The markers of oxidative damage, plasma TBARS and protein carbonyl, significantly decreased. Plasma IL-6 concentration also decreased. However, no significant difference was found in HSP72 levels between the two groups. These findings indicate that consuming a high-polyphenol diet for 7 days can modulate antioxidative status and decrease exercise-induced oxidative damage and pro-inflammatory cytokine secretion.

Original languageEnglish
Pages (from-to)1710-1715
Number of pages6
JournalJournal of Applied Physiology
Volume109
Issue number6
DOIs
Publication statusPublished - Dec 2010

Fingerprint

Ipomoea batatas
Interleukin-6
Oxidative Stress
Polyphenols
Diet
Control Groups
Phenols
Cross-Over Studies
Blood Proteins
Antioxidants
Cytokines
Oxygen
Population

Keywords

  • Exercise
  • Heat shock protein 72
  • Interleukin-6
  • Oxidative stress
  • Purple sweet potato leaves

ASJC Scopus subject areas

  • Physiology
  • Physiology (medical)

Cite this

Effect of purple sweet potato leaves consumption on exercise-induced oxidative stress and IL-6 and HSP72 levels. / Chang, Wen Hsin; Hu, Xue Ping; Huang, Ying Fen; Yeh, Tzu Shao; Liu, Jen Fang.

In: Journal of Applied Physiology, Vol. 109, No. 6, 12.2010, p. 1710-1715.

Research output: Contribution to journalArticle

Chang, Wen Hsin ; Hu, Xue Ping ; Huang, Ying Fen ; Yeh, Tzu Shao ; Liu, Jen Fang. / Effect of purple sweet potato leaves consumption on exercise-induced oxidative stress and IL-6 and HSP72 levels. In: Journal of Applied Physiology. 2010 ; Vol. 109, No. 6. pp. 1710-1715.
@article{74a814a5f89840638feb3a57c74a6532,
title = "Effect of purple sweet potato leaves consumption on exercise-induced oxidative stress and IL-6 and HSP72 levels",
abstract = "The aim of this study was to evaluate the effects of purple sweet potato leaves (PSPL) consumption on oxidative stress markers in a healthy, nontrained, young male population after completing a running exercise protocol. A crossover design was applied, with 15 subjects participating in a two-step dietary intervention period. Each subject was given a high-(PSPL group) or low-polyphenol (control group) diet for 7 days with a 14-day washout period. After each dietary intervention period, all subjects performed 1 h of treadmill running at a speed corresponding to 70{\%} of each subject's individual maximal oxygen uptake (V̇O2max). Blood samples were taken before exercise and at 0, 1, and 3 h after exercise. Compared with the control group, PSPL consumption significantly increased plasma total poly-phenols concentration and total antioxidant power (i.e., the ferric-reducing ability of plasma) in the PSPL group. The markers of oxidative damage, plasma TBARS and protein carbonyl, significantly decreased. Plasma IL-6 concentration also decreased. However, no significant difference was found in HSP72 levels between the two groups. These findings indicate that consuming a high-polyphenol diet for 7 days can modulate antioxidative status and decrease exercise-induced oxidative damage and pro-inflammatory cytokine secretion.",
keywords = "Exercise, Heat shock protein 72, Interleukin-6, Oxidative stress, Purple sweet potato leaves",
author = "Chang, {Wen Hsin} and Hu, {Xue Ping} and Huang, {Ying Fen} and Yeh, {Tzu Shao} and Liu, {Jen Fang}",
year = "2010",
month = "12",
doi = "10.1152/japplphysiol.00205.2010",
language = "English",
volume = "109",
pages = "1710--1715",
journal = "Journal of Applied Physiology",
issn = "8750-7587",
publisher = "American Physiological Society",
number = "6",

}

TY - JOUR

T1 - Effect of purple sweet potato leaves consumption on exercise-induced oxidative stress and IL-6 and HSP72 levels

AU - Chang, Wen Hsin

AU - Hu, Xue Ping

AU - Huang, Ying Fen

AU - Yeh, Tzu Shao

AU - Liu, Jen Fang

PY - 2010/12

Y1 - 2010/12

N2 - The aim of this study was to evaluate the effects of purple sweet potato leaves (PSPL) consumption on oxidative stress markers in a healthy, nontrained, young male population after completing a running exercise protocol. A crossover design was applied, with 15 subjects participating in a two-step dietary intervention period. Each subject was given a high-(PSPL group) or low-polyphenol (control group) diet for 7 days with a 14-day washout period. After each dietary intervention period, all subjects performed 1 h of treadmill running at a speed corresponding to 70% of each subject's individual maximal oxygen uptake (V̇O2max). Blood samples were taken before exercise and at 0, 1, and 3 h after exercise. Compared with the control group, PSPL consumption significantly increased plasma total poly-phenols concentration and total antioxidant power (i.e., the ferric-reducing ability of plasma) in the PSPL group. The markers of oxidative damage, plasma TBARS and protein carbonyl, significantly decreased. Plasma IL-6 concentration also decreased. However, no significant difference was found in HSP72 levels between the two groups. These findings indicate that consuming a high-polyphenol diet for 7 days can modulate antioxidative status and decrease exercise-induced oxidative damage and pro-inflammatory cytokine secretion.

AB - The aim of this study was to evaluate the effects of purple sweet potato leaves (PSPL) consumption on oxidative stress markers in a healthy, nontrained, young male population after completing a running exercise protocol. A crossover design was applied, with 15 subjects participating in a two-step dietary intervention period. Each subject was given a high-(PSPL group) or low-polyphenol (control group) diet for 7 days with a 14-day washout period. After each dietary intervention period, all subjects performed 1 h of treadmill running at a speed corresponding to 70% of each subject's individual maximal oxygen uptake (V̇O2max). Blood samples were taken before exercise and at 0, 1, and 3 h after exercise. Compared with the control group, PSPL consumption significantly increased plasma total poly-phenols concentration and total antioxidant power (i.e., the ferric-reducing ability of plasma) in the PSPL group. The markers of oxidative damage, plasma TBARS and protein carbonyl, significantly decreased. Plasma IL-6 concentration also decreased. However, no significant difference was found in HSP72 levels between the two groups. These findings indicate that consuming a high-polyphenol diet for 7 days can modulate antioxidative status and decrease exercise-induced oxidative damage and pro-inflammatory cytokine secretion.

KW - Exercise

KW - Heat shock protein 72

KW - Interleukin-6

KW - Oxidative stress

KW - Purple sweet potato leaves

UR - http://www.scopus.com/inward/record.url?scp=78651270110&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=78651270110&partnerID=8YFLogxK

U2 - 10.1152/japplphysiol.00205.2010

DO - 10.1152/japplphysiol.00205.2010

M3 - Article

VL - 109

SP - 1710

EP - 1715

JO - Journal of Applied Physiology

JF - Journal of Applied Physiology

SN - 8750-7587

IS - 6

ER -