Diet / oxidative stress / hypertension / inflammation

Can you translate this into plain english.. Thanks !

Quoted message said:

Subject: Re: Diet / oxidative stress / hypertension / inflammation
From: jpuget [email hidden]
Date: 4/24/2004 3:12 PM Mountain Daylight Time
Message-id: <[email hidden]>

Can you translate this into plain english.. Thanks !

This would be the phrase ..

Induction of phase 2 proteins promotes oxidant scavenging

That means .. oxidation / oxidative stress .. is being ..
targeted BY the .. food ..

The food promotes .. no .. hypertension .. no ..
inflammation ..

Food .. fruits .. and ..vegetables .. which contain .. phase
2 proteins

Proc Natl Acad Sci U S A. 2004 Apr 21 [Epub ahead of print]
Related Articles, Links

Dietary approach to attenuate oxidative stress,
hypertension, and inflammation in the cardiovascular system.

Wu L, Ashraf MH, Facci M, [censored] R, Paterson PG, Ferrie A,
Juurlink BH.

Departments of (*)Anatomy and Cell Biology and
()Physiology, College of Medicine, and ()College of
Pharmacy and Nutrition, University of Saskatchewan,
Saskatoon, SK, Canada S7N 5E5.

Imbalance between production and scavenging of superoxide
anion results in hypertension by the inactivation of nitric
oxide, and the increased oxidative stress from the resultant
peroxynitrite that is produced promotes inflammatory
processes such as atherosclerosis. Induction of phase 2
proteins promotes oxidant scavenging. We hypothesized that
intake of dietary phase 2 protein inducers would ameliorate
both hypertension and atherosclerotic changes in the
spontaneously hypertensive stroke-prone rat. For 5 days/week
for 14 weeks, we fed rats 200 mg/day of dried broccoli
sprouts that contained glucoraphanin, which is metabolized
into the phase 2 protein-inducer sulforaphane (Group A),
sprouts in which most of the glucoraphanin was destroyed
(Group B), or no sprouts (Group C). After 14 weeks of
treatment, no significant differences were seen between rats
in Groups B and C. Rats in Group A had significantly
decreased oxidative stress in cardiovascular and kidney
tissues, as shown by increased glutathione (GSH) content and
decreased oxidized GSH, decreased protein nitrosylation, as
well as increased GSH reductase and GSH peroxidase
activities. Decreased oxidative stress correlated with
better endothelial-dependent relaxation of the aorta and
significantly lower (20 mm Hg) blood pressure. Tissues from
Groups B and C had considerable numbers of infiltrating
activated macrophages, indicative of inflammation, whereas
animals in Group A had few detectable infiltrating
macrophages. There is interest in dietary phase 2 protein
inducers as means of reducing cancer incidence. We conclude
that a diet containing phase 2 protein inducers also reduces
the risk of developing cardiovascular problems of
hypertension and atherosclerosis.

PMID: 15103025 [PubMed - as supplied by publisher]

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[email hidden] (doe) wrote in part:

Quoted message said:

Quoted message said:

From: jpuget [email hidden] Date: 4/24/2004 3:12 PM
Mountain Daylight Time Message-id: <c6elnd$ll2$1@news-
reader3.wanadoo.fr>

Can you translate this into plain english.. Thanks !

This would be the phrase ..

Induction of phase 2 proteins promotes oxidant scavenging

That means .. oxidation / oxidative stress .. is being ..
targeted BY the .. food ..

The food promotes .. no .. hypertension .. no ..
inflammation ..

Food .. fruits .. and ..vegetables .. which contain ..
phase 2 proteins

There's a lot of discussion of phase 2 protein inducers in
the literature. (Fruits and veggies provide phase 2 protein
inducers, not the proteins themselves, as i read it. The
inducers upregulate the genes that produce proteins that
reduce oxidative stress. But i ain't a chemist.)

Here's an extract from Medscape about food sources:

"Where do we encounter phase 2 protein inducers in our diet?
Identified phase 2 protein inducers include: kaempferol,[70]
a flavonoid present in high amounts in kale, cauliflower,
leek and horseradish[71] and present in small fruits such as
gooseberries and strawberries[72]; a flavonoid fraction
found in blueberries, cranberries, and bilberries[73];
ellagic acid[74] found in strawberries and
raspberries/blackberries; the flavolignan silibinin present
in milk thistle fruit[75]; the polyphenolic curcumin found
in turmeric[76,77]; sulforaphane[78], a metabolite of the
glucosinolate glucoraphanin found in crucifers, particularly
in the sprouts of certain broccoli cultivars; and diallyl
sulfide[79] found in garlic. Other phytochemicals can also
induce the antioxidant response but require higher
concentrations (eg, the isoflavone quercetin).[80] Quercetin
is found in very high levels in onions and a variety of
berries including bilberries and cranberries, with somewhat
lower levels in apples, cherries, chokecherries,
seabuckthorn berries, and currants.[71,72,81]"

[Source: "]http://www.medscape.com/viewarticle/464799]
--
Jim Chinnis Warrenton, Virginia, USA