Circulating antioxidant defences are decreased in healthy people after a high-fat meal

Fernando Cardona, Isaac Túnez, Inmaculada Tasset, Lourdes Garrido-Sánchez, Eduardo Collantes, Francisco José Tinahones

Research output: Contribution to journalArticlepeer-review

23 Scopus citations


The aim of this study was to examine the responses of uric acid, antioxidant defences and pro-oxidant variables after a high-fat meal. Twenty-five healthy persons without criteria for the metabolic syndrome, underwent a high-fat meal with Supracal® (60 g fat). Measurements were made at baseline and 3 h after the meal of TAG, uric acid, HDL-cholesterol, total proteins and oxidative stress. Following the high-fat meal, we detected a significant increase in pro-oxidative variables and a decrease in antioxidative variables. The uric acid concentrations were significantly lower after the high-fat meal and the reduction correlated significantly with the oxidative stress variables. The inverse relation between reduced uric acid and increased carbonylated proteins remained in multiple regression analysis. We conclude that uric acid is a powerful antioxidant and its reduction following a high-fat meal may be related with its acute antioxidative action.

Original languageEnglish (US)
Pages (from-to)312-316
Number of pages5
JournalBritish Journal of Nutrition
Issue number2
StatePublished - 2008
Externally publishedYes


  • High-fat meal
  • Oxidative stress
  • Postprandial hyperlipidaemia
  • Uric acid

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics


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