ผลของการบริโภคผงซูเปอร์ฟู้ดออร์แกนิคต่อความสามารถในการต้านอนุมูลอิสระในผู้มีน้ำหนักเกินและอ้วนร่วมกับมีไขมันในเลือดผิดปกติ

Chatrapa Hudthagosol; Suwimol  Sapwarobol; Maneerat Techavichian; Yanisa Thapcharoen; Sirikanya Lablae

Authors

Chatrapa Hudthagosol Department of Nutrition, Faculty of Public Health, Mahidol University
Suwimol Sapwarobol Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University
Maneerat Techavichian Department of Nutrition, Faculty of Public Health, Mahidol University
Yanisa Thapcharoen Department of Nutrition, Faculty of Public Health, Mahidol University
Sirikanya Lablae Department of Nutrition, Faculty of Public Health, Mahidol University

Keywords:

superfood, antioxidant capacity, overweight and obese adults

Abstract

Being overweight and obesity are risk factors of non-communicable diseases. Superfood is a highly nutritious food, rich in vitamins, minerals and phytochemical with antioxidant effects. This research aimed to study the effect of 5 different formulas of superfood powder consumption on antioxidant capacity. The study employed a clinical, randomized control trial, parallel study design. Eighty-nine overweight and obese subjects with dyslipidemia were randomized into 6 different groups. The comparison group did not receive superfood, while 5 experimental groups received one of the following superfood formulas: formula 1: camu camu, acai berry, maqui berry 10 g; formula 2: mixed vegetables with chia seed and sacha inchi 15 g; formula 3: mixed berries with chia seed 15 g; formula 4: acai berry 5 g and formula 5: acai berry 10 g. Participants consumed the superfood in the form of 1 sachet daily, by mixing the sachet with 200-250 ml of drinking water, after waking up in the morning, for 6 weeks. The serum antioxidant capacity was determined using oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) assays at weeks 0 and 6. The paired t-test and Wilcoxon signed rank test were used to analyze the differences within each group. One way ANOVA and Kruskal-Wallis test were used to analyze the differences between groups. At the end of intervention, all experimental groups showed significantly improved ORAC and FRAP levels at p-value <0.05, while the comparison group remained unchanged. The between-group comparisons found that after intervention all experimental groups revealed more significantly improved ORAC and FRAP levels than those of the comparison group at p-value <0.05. Therefore, consuming organic superfood could increase serum antioxidant capacity.

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