Pregnancy-induced hypertension: maternal and neonatal plasma lipid-soluble antioxidant levels and its relationship with fatty acid unsaturation

Article Abstract:

It has been suggested that many features of pregnancy-induced hypertension may be caused by an imbalance between antioxidant and lipid peroxidation status, possibly caused by low vitamin E levels. A new study investigates whether there are alterations in antioxidant and plasma lipid-soluble levels during the later stages of pregnancy and immediately following birth in women with pregnancy-induced hypertension. It is shown that mild pregnancy-induced hypertension slightly affects plasma lipid-soluble antioxidant levels in mother and child but more research is needed to examine the clinical importance of antioxidants on the condition.

Causes of, Hypertension in pregnancy, Gestational hypertension

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Lack of effect on blood pressure by polyunsaturated and monounsaturated fat diets

Article Abstract:

A study was conducted among 29 men and 30 women, average age 30 years (range 18-65) to determine the effect of monounsaturated and polyunsaturated diet on blood pressure. Both groups started with baseline saturated fatty acid diet. One group went on polyunsaturated to monounsaturated fatty acid diet, while the other 29 subjects went on the same diet but in reverse order.Blood pressure readings after the study showed only minor effects of dietary changes in healthy normotensive subjects.

Research, Blood pressure, Unsaturated fatty acids

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Effect of extreme fish consumption on dietary and plasma antioxidant levels an fatty acid composition

Article Abstract:

A study was conducted to examine the effects of high-fish and low-fish diets on plasma concentrations of fatty acids and selected antioxidants. High-fish consumers were matched with low-fish consumers and 41 pairs of subjects were selected. A qualitative food questionnaire and a three-day food record were used. The results indicate that extreme fish consumption has no effect on plasma antioxidant levels.

Analysis, Fish as food, Fish (Food product), Antioxidants, Antioxidants (Nutrients)

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