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Cautions in the use of biomarkers of oxidative damage; the vascular and antioxidant effects of dark soy sauce in humans.

Lee CY, Isaac HB, Wang H, Huang SH, Long LH, Jenner AM, Kelly RP, Halliwell B

National University of Singapore, Yong Loo Lin School of Medicine, Department of Biochemistry, 8 Medical Drive, Singapore 117597, Singapore.

Dark soy sauce (DSS) is a powerful antioxidant in vitro. We investigated whether this effect could occur in vivo and improve vascular function. Healthy human subjects were given DSS or placebo meals in a randomized, crossover study. Blood and urine were sampled before and 1, 2, 3, and 4h after the meal for F(2)-isoprostanes (total, free, and esterified) and 8OHdG measurements. Blood pressure, vascular augmentation index (AIx), and heart rate (HR) were also measured. Plasma total F(2)-isoprostanes significantly decreased 3h after placebo and the decrease was greater for DSS. Plasma free and esterified F(2)-isoprostanes were also significantly decreased after DSS. Both placebo and DSS meals increased urinary F(2)-isoprostanes at 1h but not thereafter, and lowered urinary 8OHdG levels, DBP and AIx, and increased HR. We conclude that DSS decreases lipid peroxidation in vivo. However, oxidative damage biomarkers changed after the placebo meal, a phenomenon to consider when designing interventional studies.

Published 2 May 2006 in Biochem Biophys Res Commun, 344(3): 906-11.
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