The mechanism of the antioxidant effect of smoked paprika from La Vera, Spain

This study aimed at further investigating the antioxidant effect of smoked paprika (Pimenton La Vera, Spain) in healthy subjects. Crossover study included male students (age 20.6 ± 1.7 years) who consumed smoked or non-smoked paprika (2 g/day, 20 times, over 30 days). After ingestion of smoked paprika, plasma malondialdehyde (MDA) levels were significantly (p < 0.01) reduced versus basal and non-smoked paprika ingestion values. Reduced glutathione (GSH) levels were increased and oxidised glutathione (GSSG) levels reduced significantly (p < 0.05) in paired subjects after consumption of smoked paprika. Smoked paprika significantly increased mRNA levels of glutathione peroxidase and cytochrome c oxydase versus non-smoked paprika ingestion. The low dose of polycyclic aromatic hydrocarbons (PAHs) contained in the smoked paprika could cause an activation of antioxidant defences as increasing activity of the GSH cycle and activating some antioxidant enzyme such as glutathione peroxidase and cytochrome c oxidase.