Does pretreatment with antioxidant vitamins C and E prevent the transient reduction in endothelial function following a single high-fat meal in healthy, normocholesterolemic subjects?
Antioxidant vitamins C and E can prevent the transient endothelial dysfunction induced by a high-fat meal, suggesting an oxidative mechanism.
A single high-fat meal transiently reduces endothelial function for up to 4 hours in healthy, normocholesterolemic subjects, probably through the accumulation of triglyceride-rich lipoproteins. This decrease is blocked by pretreatment with antioxidant vitamins C and E, suggesting an oxidative mechanism.
Gary D. Plotnick (Wed,) studied this question.