ArticlePreventive nutrition and food science2025
Effects of Instant Pumpkin Soup on the Antioxidant Capacity and Oxidative Stress of the Elderly.
Article in Preventive nutrition and food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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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;
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