– Evaluation of The Status Of Some Antioxidants Vitamins In Patient With Acute Myocardial Infarction –
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ABSTRACT
This study was carried out to evaluate the status of some antioxidant vitamin in patient with acute myocardial infarction. A total of 45 subjects aged between 30 to 65 years were recruited for the study and they were divided into two (2) Group, group 1 comprises of 15 subjects with AMI and group 2 comprises of 30 subjects without AMI. The subject were recruited from the cardiology unit of the F.M.C, Owerri after due ethical procedures and clearance.
Blood sample were collected from them for the analysis of vitamin A, C, E and D using Elisa kits based on modified enzyme linked immunoassay method.
The result obtained showed a significant decrease (P< 0.05) in vitamin E (0.44±0.09mg/dl) in test when compared with vitamin E (1.46±0.22mg/dl) in the control. There was also a significant decrease (P<0.05) vitamin C (0.74±0.15mg/dl) in test when compared with the vitamin C (1.31±0.27mg/dl) in the control.
The test also showed significant decrease (P<0.05) in vitamin D (14.86±1.86mg/dl) in test when compared with vitamin C (32.04±2.50mg/dl) in the control. Also there is a significant decrease (P<0.05) in vitamin A (18.38±4.65 mg/dl) in test when compared with vitamin A (43.48±8.15mg/dl) in the control.
Therefore there is cardioprotective effect of antioxidant vitamin due to its reduction in acute myocardial infarction. However, supplementation of the antioxidant vitamin can scavenge free radicals preventing cardiac oxidative stress which increases the risk of acute myocardial infarction.
INTRODUCTION
An antioxidant is a molecule that inhibits the oxidation of other molecules. Oxidation is a chemical reaction that can produce free radicals, leading to chain reactions that may damage cells. Antioxidants such as thiols or ascorbic acid (vitamin C) terminate these chain reactions.
The term “antioxidant” is mainly used for two different groups of substances: industrial chemicals which are added to products to prevent oxidation, and natural chemicals found in foods and body tissue which are said to have beneficial health effects.
To balance the oxidative state, plants and animals maintain complex systems of overlapping antioxidants, such as glutathione and enzymes (e.g., catalase and superoxide dismutase) produced internally or the dietary antioxidants: vitamin A, vitamin C, and vitamin E.
Ascorbic acid or “vitamin C” is a monosaccharide oxidation-reduction (redox) catalyst found in both animals and plants.
As one of the enzymes needed to make ascorbic acid has been lost by mutation during primate evolution, humans must obtain it from the diet; it is therefore a vitamin (Smirnoff, 2001). Most other animals are able to produce this compound in their bodies and do not require it in their diets (Linster et al., 2007).
Ascorbic acid is required for the conversion of the procollagen to collagen by oxidizing proline residues to hydroxyproline. In other cells, it is maintained in its reduced form by reaction with glutathione, which can be catalysed by protein disulfide isomerase and glutaredoxins (Meister, 1994; Wells et al., 1990).
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