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Protective properties of complex of quercetin, selenium, catechins and curcumin against DNA damage

Jana Kadrabova, Marica Krajcovicova-Kudlackova, Alexander Madaric, Martina Valachovicova, Csilla Mislanova, Maria Korenovska.


Nutrition plays an important role in prevention of degenerative age-related diseases. Sufficient intake of bioactive compounds such as polyphenols, vitamins, minerals, fiber, unsaturated fat with antisclerotic, antioxidative, antiinflammatory and anticarcinogenic properties in form of functional foods or separately is a correct way of this prevention. In a group of randomly selected 50 apparently healthy non-smoking men aged 30-50 years on traditional mixed diet (general population) plasma concentrations of antioxidant vitamins, catechins, selenium and lymphocyte DNA damage values were measured before consumption of cereal biscuit with selenized onion, green tea and curcuma as the sources of bioactive quercetin, selenium, catechins, curcumin, after 2-month consumption and after 2-month wash-out. The significantly increased plasma concentrations of biscuit antioxidants (selenium, catechins) after 2-month consumption and the non-changed antioxidant vitamins and carotenoids (vitamins C, E, β-carotene and lycopene) during the study mean that the biscuit antioxidants (selenium, catechins and non-measured quercetin, curcumin but present in biscuit) actually caused the significantly reduced values of DNA strand breaks, DNA breaks with oxidized purines and DNA breaks with oxidized pyrimidines. After two months wash-out period, a trend to return of these values derived from biscuit as well as DNA damage values to levels before consumption was expressed. The results of reduced values of DNA damage document a beneficial effect of biscuit as functional food containing polyphenols with antioxidant and anticarcinogenic properties in prevention of DNA instability and prevention of oxidative stress.

Key words: Antioxidant vitamins; Catechins; DNA damage; Selenium

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