PT  - JOURNAL ARTICLE
AU  - Ceriello, Antonio
AU  - Bortolotti, Nadia
AU  - Motz, Enrico
AU  - Crescentini, Adriana
AU  - Lizzio, Sebastiano
AU  - Russo, Assunta
AU  - Tonutti, Laura
AU  - Taboga, Claudio
TI  - Meal-Generated Oxidative Stress in Type 2 Diabetic Patients
AID  - 10.2337/diacare.21.9.1529
DP  - 1998 Sep 01
TA  - Diabetes Care
PG  - 1529--1533
VI  - 21
IP  - 9
4099  - http://care.diabetesjournals.org/content/21/9/1529.short
4100  - http://care.diabetesjournals.org/content/21/9/1529.full
SO  - Diabetes Care1998 Sep 01; 21
AB  - OBJECTIVE Free radical production has been reported to be increased in diabetic patients and to be involved in the pathogenesis of diabetic complications. In this study, a standardized meal was administered to 10 type 2 diabetic patients and 10 healthy matched normal subjects to evaluate its effects on plasma oxidative stress generation. RESEARCH DESIGN AND METHODS In diabetic patients, at baseline and after the meal, plasma malondialdehyde (MDA), vitamin C, protein SH groups, uric acid, vitamin E, and total plasma radical-trapping parameter, which evaluates plasma antioxidant capacity due to known and unknown antioxidants present in the plasma as well as their mutual cooperation, were measured. RESULTS After the meal, plasma MDA and vitamin C increased, while protein SH groups, uric acid, vitamin E, and total plasma radical-trapping parameter decreased more significantly in the diabetic subjects than in control subjects. CONCLUSIONS This finding shows that in the absorptive phase, free radicals are produced in diabetic patients. Since plasma glucose, but not insulin, rose significantly more in diabetic subjects than in control subjects, hyperglycemia may play an important role in the generation of postprandial oxidative stress in diabetic patients.