Plain language summary
Purple sweet potato leaves (PSPLs) have a high polyphenol content and have been shown to exhibit free-radical scavenging properties. During a training period athletes experience exercise-induced oxidative stress, and many studies have indicated that polyphenols can help prevent oxidative damage. Currently there is limited information on the physiologic and biochemical effects of dietary PSPLs in humans. The aim of this crossover study was to examine the effect of PSPLs on a variety of antioxidant status biomarkers in fifteen elite basketball players. Participants were enrolled for seven weeks and consumed a PSPL-rich diet and a control diet with a washout period in between. This study found that PSPL consumption for two weeks led to a significant increase in total plasma polyphenol concentration and vitamin E and C levels, and demonstrated a protective effect on lipid and DNA oxidation. The authors conclude that can a polyphenol-rich diet can modulate the anti-oxidative status of athletes during a training period.
Abstract
The aim of this study was to evaluate the effect of purple sweet potato leaves (PSPLs) consumption on antioxidative status and its modulation of that status in basketball players during training period. Fifteen elite basketball players were enrolled in this study. The seven-week study consisted of a run-in (week 1), PSPLs diet (daily consumption of 200 g PSPLs) (weeks 2, 3), washout (weeks 4, 5), and control diet (low polyphenol, with the amount of carotenoids adjusted to the same level as that of PSPLs) (weeks 6, 7). Blood and urine samples were taken for biochemical analysis. Compared with the control group, the results showed that PSPLs consumption led to a significant increase of plasma polyphenol concentration and vitamin E and C levels. Low density lipoprotein (LDL) lag time was significantly longer in the PSPLs group. A significant decrease of urinary 8-hydroxy-2-deoxyguanosine (8-OHdG) was noted; however, there was no significant change in plasma glutathione (GSH), total antioxidant status (TAS) and malondialdehyde + 4-hydroxy-2(E)-nonenal level after consuming the PSPLs diet. In conclusion, consumption of PSPLs diet for 2 weeks may reduce lipid and DNA oxidation that can modulate the antioxidative status of basketball players during training period.
Methodological quality
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