Hazelnut-enriched diet effectively increases lipoproteins' resistance to oxidation in hypercholesterolemic subjects

Abstract

Oxidative modifications of lipoproteins are crucial in the early stages of cardiovascular diseases (CVD) like hypercholesterolemia. The major aim is to determine the effects of hazelnut consumption on the resistance of low- and high-density lipoproteins to oxidation in hypercholesterolemic subjects. Fifteen hypercholesterolemic subjects (13 men, 2 women) who did not require drug treatment according to the National Cholesterol Education Program Adult Treatment Panel III criteria and had serum levels of TC˃200 mg/dL were included in the study. This study was designed as a dual control sandwich model intervention with a single group, isoenergetic three periods. The periods were; Control Diet I (30 days), Hazelnut-Enriched Diet (30 days), and Control Diet II (30 days). The susceptibility of LDL and HDL to copper-mediated oxidation was determined spectrophotometrically by following conjugated diene formation. The resistance of lipoproteins, mainly LDL, was increased by hazelnut consumption. It can be concluded that a hazelnut-enriched diet had protective effects against lipoprotein oxidation in hypercholesterolemic subjects. These changes may play important roles in reducing the development of the atherosclerotic process.

Keywords

• Hypercholesterolemia
• Hazelnut
• Lipids
• Oxidation
• Lipoproteins

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