Artery-cleaning properties of Vit. C & Oatmeal

[Johnka]

This study found that vitamin C and oats work synergistically together to enhance the heart-healthy properties of oats, increasing the bioavailability of phenolic acids and thus inhibiting the formation of arterial plaques. So while you're eating your oatmeal would be a good time to pop that vitamin C capsule.

Avenanthramides and Phenolic Acids from Oats Are Bioavailable and Act Synergistically with Vitamin C to Enhance Hamster and Human LDL Resistance to Oxidation1,2
Chung-Yen Chen, Paul E. Milbury, Ho-Kyung Kwak, F. William Collins*, Priscilla Samuel and Jeffrey B. Blumberg3

Antioxidants Research Laboratory, Jean Mayer U.S. Department of Agriculture Human Nutrition Research Center on Aging, Tufts University, Boston, MA; * Eastern Cereal and Oilseed Research Centre, Agriculture and Agri-Food Canada, Ottawa, Canada; and John Stuart Research Laboratories, The Quaker Oats Company, Barrington, IL


3To whom correspondence should be addressed. E-mail: jeffrey.blumberg@tufts.edu.

The intake of phenolic acids and related polyphenolic compounds has been inversely associated with the risk of heart disease, but limited information is available about their bioavailability or mechanisms of action. Polyphenolics, principally avenanthramides, and simple phenolic acids in oat bran phenol-rich powder were dissolved in HCl:H2O:methanol (1:19:80) and characterized by HPLC with electrochemical detection. The bioavailability of these oat phenolics was examined in BioF1B hamsters. Hamsters were gavaged with saline containing 0.25 g oat bran phenol-rich powder (40 µmol phenolics), and blood was collected between 20 and 120 min. Peak plasma concentrations of avenanthramides A and B, p-coumaric, p-hydroxybenzoic, vanillic, ferulic, sinapic, and syringic acids appeared at 40 min. Although absorbed oat phenolics did not enhance ex vivo resistance of LDL to Cu2+-induced oxidation, in vitro addition of ascorbic acid synergistically extended the lag time of the 60-min sample from 137 to 216 min (P 0.05), unmasking the bioactivity of the oat phenolics from the oral dose. The antioxidant capability of oat phenolics to protect human LDL against oxidation induced by 10 µmol/L Cu2+ was also determined in vitro. Oat phenolics from 0.52 to 1.95 µmol/L increased the lag time to LDL oxidation in a dose-dependent manner (P 0.0001). Combining the oat phenolics with 5 µmol/L ascorbic acid extended the lag time in a synergistic fashion (P 0.005). Thus, oat phenolics, including avenanthramides, are bioavailable in hamsters and interact synergistically with vitamin C to protect LDL during oxidation.

[Lost Dog]

Man. We'd need a computer to schedule all the things we should eat in the right combinations, ratios, and frequencies.

If you follow all these studies and recommendations, at some point well have to pick some healthy foods to STOP eating. Just to make room for the new good ones. At one point I started with peanuts. I then heard that almonds are better. Then it was pumpkin seeds. Now I try to eat more walnuts... One can only eat so many nuts and still have room for other fats. Sometimes I feel like one of those Jacob's Ladders with food.

At least this one's not too hard to remember. Plus, I eat oatmeal and take vitamin C anyway. Might as well do them together.

[Kaiser]

Thanks John, from a guy with hereditary high LDL levels.