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YIN Xue-zhe, QUAN Ji-shu, Kanazawa Takemichi. Protective effect of banana on oxidative modification of lipoproteins[J]. Chinese Journal of Public Health, 2003, 19(6): 653-654.
Citation: YIN Xue-zhe, QUAN Ji-shu, Kanazawa Takemichi. Protective effect of banana on oxidative modification of lipoproteins[J]. Chinese Journal of Public Health, 2003, 19(6): 653-654.
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Protective effect of banana on oxidative modification of lipoproteins

    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.
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