Journal
FOOD AND CHEMICAL TOXICOLOGY
Volume 50, Issue 3-4, Pages 1166-1169Publisher
PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fct.2011.11.026
Keywords
Fermented sea tangle; Antioxidant enzymes; Lipid peroxidation; gamma-GT
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Funding
- Global Healthcare Industry RIS Center, Ministry of Knowledge Economy
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A randomized, double-blind, and placebo-controlled clinical study was performed to evaluate the antioxidant effects of fermented sea tangle (FST) on healthy volunteers with high levels of gamma-glutamyltransferse (gamma-GT). Forty-eight participants were divided into a placebo group and an FST group that received FST (1.5 g/day) for 4 weeks. Serum gamma-GT, malondialdehyde (MDA), catalase (CAT), superoxide dismutase (SOD), and glutathione peroxidase (GPx) activities were determined before and after the trial. Administering FST significantly decreased serum levels of gamma-GT and MDA. Additionally, SOD and CAT activities were significantly augmented compared to those in the placebo group after 4 weeks, but no significant alteration was observed in GPx activity compared to that in the placebo group. Our findings indicate that FST enhanced the antioxidant defense system in a healthy population and may be useful as a functional food ingredient. (C) 2011 Elsevier Ltd. All rights reserved.
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