The mechanism of the antioxidant effect of smoked paprika from La Vera, Spain

This study aimed at further investigating the antioxidant effect of smoked paprika (Pimenton La Vera, Spain) in healthy subjects. Crossover study included male students (age 20.6 +/- 1.7 years) who consumed smoked or non-smoked paprika (2 g/day, 20 times, over 30 days). After ingestion of smoked paprika, plasma malondialdehyde (MDA) levels were significantly (p<0.01) reduced versus basal and non-smoked paprika ingestion values. Reduced glutathione (GSH) levels were increased and oxidised glutathione (GSSG) levels reduced significantly (p<0.05) in paired subjects after consumption of smoked paprika. Smoked paprika significantly increased mRNA levels of glutathione peroxidase and cytochrome c oxydase versus non-smoked paprika ingestion. The low dose of polycyclic aromatic hydrocarbons (PAHs) contained in the smoked paprika could cause an activation of antioxidant defences as increasing activity of the GSH cycle and activating some antioxidant enzyme such as glutathione peroxidase and cytochrome c oxidase. Este estudio investiga el efecto antioxidante del pimenton ahumado (Pimenton La Vera, Espana) en sujetos sanos. Estudiantes varones (edad 20,6 +/- 1,7 anos) consumieron pimenton ahumado o no ahumado (2 g/dia, 20 veces, durante 30 dias). Tras la ingestion del pimenton ahumado los niveles plasmaticos de malondialdehido (MDA) se redujeron (p<0,01) frente a los valores basales y a los obtenidos tras la ingestion de pimenton no ahumado. Los niveles de glutation reducido (GSH) aumentaron y los de glutation oxidado (GSSG) disminuyeron (p<0,05) tras la ingestion de pimenton ahumado. La ingestion de pimenton ahumado incremento significativamente los niveles de mRNA de glutation peroxidasa y citocromo c oxidasa. Las pequenas dosis de hidrocarburos policiclicos aromaticos (PHAs) contenidas en el pimenton ahumado activarian las defensas antioxidantes al aumentar la actividad de sistemas antioxidantes como el ciclo GSH y la sintesis de enzimas como glutation peroxidasa y citocromo c oxidasa.