Abstract

There is some evidence showing an inverse correlation between dietary sources including natural antioxidant vitamins and the risk of cardiovascular disease (CVD). The aim of this study was to evaluate the effect of dietary antioxidants on oxidative stress in CVD patients. This study was carried out on 31 CVD patients and 63 healthy individuals. Nutritional status and dietary antioxidant vitamins were assessed by 48-hour recall. Superoxide dismutase (SOD) and glutathione peroxidase (GPx) activities as well as the levels of vitamins A, E, C, total antioxidant capacity (TAC) and malondialdehyde (MDA) were determined before and after serving fresh fruits and vegetables for 3 months. Before intervention intake, levels of vitamins A, E and C were significantly lower in patients than in normal individuals (P<0.001). The serum levels of vitamins A, E and C were significantly lower in the cases than in the control subjects. After intervention, the serum levels of vitamins A, E and C were increased significantly (P<0.0001). Similarly, the levels of TAC as well as the activities of SOD and GPx were found to increase by end of 3 months. In addition, a significant increase of TAC and a decrease in MDA levels were observed. In conclusion, the findings show that dietary supplementation improves the antioxidant defense system in CVD patients.