Effects of Instant Pumpkin Soup on the Antioxidant Capacity and Oxidative Stress of the Elderly.

Abstract

Oxidative stress is an important contributor to degenerative diseases in the elderly. Pumpkin is known for its potent antioxidant properties. The present study evaluated the effects of two types of instant pumpkin soups on the antioxidant capacity and oxidative stress in the elderly. This study used a quasi-experimental design to compare two types of instant pumpkin soups: instant pumpkin soup supplemented with chicken breast (IPB) and instant pumpkin soup prepared with the original recipe (IPO). Plasma antioxidants [superoxide dismutase (SOD), glutathione peroxidase, and catalase] and oxidative stress markers [malondialdehyde (MDA), oxidized low-density lipoprotein (ox-LDL), 8-isoprostane, tumor necrosis factor-α (TNF-α), and 8-hydroxy-2'-deoxyguanosine (8-OHdG)] were analyzed using enzyme-linked immunosorbent assay. The results showed that IPB had higher protein (13.40% vs. 2.20%), fiber (13.9% vs. 9.21%), β-carotene (6.28 mg/100 g vs. 3.38 mg/100 g), vitamin A (96.63 µg/100 g vs. 81.82 µg/100 g), and ash contents (5.68% vs. 3.00%) than IPO. Both soups demonstrated antioxidant activity, with IPB showing greater effects than IPO. IPB significantly increased the plasma SOD (432.63±396.03 pg/mL; P=0.011), but not IPO (127.30±364.69 pg/mL; P=0.326). Both soups reduced plasma ox-LDL, TNF-α, and 8-OHdG levels. Compared with IPO, IPB significantly decreased plasma MDA levels (P<0.05). Reductions in ox-LDL (-555.03±155.86 vs. -83.09±66.45 pg/mL; P<0.001) and TNF-α (-58.24±22.85 vs. -30.59±18.08 ng/mL; P=0.012) were significantly greater in the IPB group than in the IPO group. These findings suggest that IPB may serve as a functional food for reducing oxidative damage in the elderly.