The aim of this study was to evaluate the effects of purple sweet potato leaves (PSPL) consumption on oxidative stress markers in a healthy, non-trained, young male population after completing a running exercise protocol. A crossover design was applied, with 15 subjects participating in a two-step dietary intervention period. Each subject was given a high- (PSPL group) or low-polyphenol (control group) diet for 7 days with a 14-day washout period. After each dietary intervention period, all subjects performed 1 hour of treadmill running at a speed corresponding to 70% of each subject's individual maximal oxygen uptake (VO2max). Blood samples were taken before exercise and at 0, 1, and 3 hours after exercise. Compared to the control group, PSPL consumption significantly increased plasma total polyphenols concentration and total antioxidant power (i.e., the ferric-reducing ability of plasma) in the PSPL group. The markers of oxidative damage, plasma TBARS and protein carbonyl, significantly decreased. Plasma IL-6 concentration also decreased. However, no significant difference was found in HSP72 levels between the two groups. These findings indicate that consuming a high-PSPL diet for 7 days can modulate antioxidative status and decrease exercise-induced oxidative damage and pro-inflammatory cytokine secretion.
- Purple sweet potato leaves
- oxidative stress
- heat shock protein 72
- Copyright © 2010, Journal of Applied Physiology