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Oxidative stress in patients with post-traumatic stress disorder (CROSBI ID 584052)

Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija

Borovac Štefanović, Leda ; Delaš, Ivančica ; Mandelsamen Perica, Marina ; Kalinić, Dubravka ; Beer Ljubić, Blanka ; Ćurić, Maja ; Mimica, Ninoslav Oxidative stress in patients with post-traumatic stress disorder // 7th International Congress of Food Technologists, Biotechnologists and Nutritionists - Book of abstracts / Medić, Helga (ur.). Zaprešić, 2011. str. 79-79

Podaci o odgovornosti

Borovac Štefanović, Leda ; Delaš, Ivančica ; Mandelsamen Perica, Marina ; Kalinić, Dubravka ; Beer Ljubić, Blanka ; Ćurić, Maja ; Mimica, Ninoslav

engleski

Oxidative stress in patients with post-traumatic stress disorder

INTRODUCTION: Oxidative stress indicates accelerated free radicals production and/or exhaustion of antioxidant defense. A severe or prolonged oxidative stress can lead to the damage of lipids, proteins and DNA, and might be involved in the initiation and the development of many forms of human pathologic conditions, including psychiatric disorders. The aim of this study was to evaluate the level of oxidative stress in patients with post-traumatic stress disorder (PTSD) in relationship to some nutritional habits. METHODOLOGY: The study included 50 male war veterans diagnosed with PTSD and 30 control subjects who also served in the war, but did not develop PTSD. The participants (aged 34-58 years) were interviewed about their nutritional and life style habits and anthropometric measures were taken. Vein blood samples were taken and catalytic concentrations of superoxide dismutase (SOD) and glutathione peroxidase (GPx) were measured in erythrocytes. Concentration of malondialdehyde (MDA) in serum was measured through determination of TBARS level. RESULTS AND DISCUSION: The mean BMI value was similar for both groups (26.45 kg/m2 for control, and 27.28 kg/m2 for PTSD group, respectively). The analyses of nutritional habits revealed the sunflower oil as the main one for both groups (46% control group, 69% PTSD). However, control group consumed more olive oil (28%) compared to PTSD group (4%). The average fish consumption ˝once a week˝ did not vary significantly between two groups (37% control, and 36% PTSD, respectively). Although the catalytic concentrations of SOD and GPx were within the reference range for both groups, values obtained for PTSD group were significantly lower. For TBARS levels no statistically significant difference was found. CONCLUSIONS: Although the catalytic concentrations of measured enzymes were within reference range, lower values in PTSD group may indicate a weaker response to oxidative stress. However, these observations need further study.

oxidative stress; PTSD; superoxide dismutase; glutathione peroxidase; TBARS

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nije evidentirano

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Podaci o prilogu

79-79.

2011.

objavljeno

Podaci o matičnoj publikaciji

7th International Congress of Food Technologists, Biotechnologists and Nutritionists - Book of abstracts

Medić, Helga

Zaprešić:

978-953-99725-3-8

Podaci o skupu

7th International Congress of Food Technologists, biotechnologists and nutritionists

poster

20.09.2011-23.09.2011

Opatija, Hrvatska

Povezanost rada

Temeljne medicinske znanosti, Kliničke medicinske znanosti, Prehrambena tehnologija