Abstract:
Objective To study the protective effect of banana on oxidation of lipoproteins.
Methods The very low density lipoprotein (VLDL), low density lipoprotein (LDL) and high density lipoprotein(HDL)were isolated from fasted plasma by sequential ultracentrifugation before and after 20 healthy subjects took fresh bananas, then the degrees of peroxidation and susceptibilities of lipoproteins to oxidation were investigated.
Results The lipid peroxide levels of VLDL, LDL and HDL were significantly decreased by 29%, 25%and 30%, respectively after banana intake; and the lag phages of LDL oxidation curves were prolonged from (64±29) minutes to (86±36) minutes in vitro, indicating a reduced susceptibility to oxidation.
Conclusion Fresh banana, which can decrease the peroxidizability of lipoproteins and promote resistance to LDL oxidation, may be useful in prevention and treatment of cardiovascular diseases.