Gallic acid, a common dietary phenolic improves health associated biochemical parameters and prevents oxidative damage of DNA in type 2 diabetes patients

Untertitel:results of a placebo-controlled pilot study
Autoren:Ferk, Franziska (Medizinische Universität Wien); Kundi, Michael (Medizinische Universität Wien); Brath, Helmut (Gesundheitszentrum Wien-Süd); Szekeres, Thomas (Medizinische Universität Wien); Al-Serori, Halh (Medizinische Universität Wien); Mišík, Miroslav (Medizinische Universität Wien); Saiko, Philipp (Medizinische Universität Wien); Marculescu, Rodrig (Medizinische Universität Wien); Wagner, Karl-Heinz; Knasmueller, Siegfried (Medizinische Universität Wien)

SCOPE: Oxidative imbalance plays a key role in cancer induction and cardiovascular diseases (CVD) in patients with type 2 diabetes mellitus (T2DM). The aim of this study was to find out if gallic acid (GA) prevents oxidative stress in diabetic patients. Therefore, we investigated its impact on oxidation of DNA bases and on other health-related macromolecules.

METHODS AND RESULTS: We performed an intervention study (n = 19) with GA and monitored alterations of the DNA stability in single cell gel electrophoresis (SCGE) assays in lymphocytes. Furthermore, a panel of health-related biomarkers was measured before and after consumption of GA (15 mg/p/d) for 7 days. Significant reduction of oxidized purines (by 31%, p <0.001, effect size 0.404) and pyrimidines (by 2%, p <0.022, effect size 0.089) was observed in SCGE assays. Furthermore, the plasma concentrations of oxo-LDL and CRP were reduced after the intervention by 24% (p = 0.014, effect size 0.384) and 39% (p <0.001, effect size 0.686), respectively. No alterations of other biomarkers were found.

CONCLUSIONS: A small amount of GA (in the range of daily consumption in Central Europe) prevents oxidative DNA damage and reduces markers which reflect inflammation and increased risks of cancer and CVD. This article is protected by copyright. All rights reserved.

Journaltitel:Molecular Nutrition & Food Research
Peer reviewed:true
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Bibliographische Notiz:This article is protected by copyright. All rights reserved.
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