Antioxidants Levels Low in Celiac Disease

Antioxidants Levels Low in Celiac Disease
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By CP Staff
A recently published study found decreased levels of antioxidants in children with celiac disease, an autoimmune disease triggered by ingestion of the protein gluten found in many grains such as wheat. Antioxidants play an important physiological role scavenging free radicals and eliminating damaging reactive oxygen species (ROS) in the cells. In celiac disease, gluten ingestion induces the immune system to attack the lining of the small intestines, resulting in poor absorption of nutrients and malnutrition. In the United States, approximately 1 in 133 individuals have celiac disease, totaling over 2 million people. Additionally, the prevalence of celiac disease increases to about 1 in 22 people among individuals with a first generation relative with the disease.

In this new study, researchers evaluated levels of antioxidants in children with celiac disease. There were 39 children with celiac disease and 19 healthy children included in this study. They were evaluated for levels of glutathione, a potent antioxidant often measured to evaluate levels of oxidative stress and cellular toxicity and lipid hydroperoxides, which are pro-oxidants that cause damage in cells. The children were also evaluated for activity of the antioxidant enzymes superoxide dismutase, glutathione peroxidase and glutathione reductase.

The results of this study showed that compared to the children without celiac disease, the children with celiac disease had significantly increased levels of lipid hydroperoxides and decreased levels of glutathione. In fact, the levels of lipid hydroperoxides were 80-100 percent higher in the celiac group compared to the control group. In addition, the researchers found that the children with celiac disease had increased activity of the enzyme superoxide dismutase, indicating higher levels of reactive oxygen species. The subjects with celiac disease also showed significantly reduced activity of the glutathione peroxidase and glutathione reductase enzymes, which signifies decreased antioxidant capacity and an increase in levels of damaging pro-oxidant hydrogen peroxide in the cells.

The researchers concluded, “Oxidative stress is an important factor in the pathogenesis of celiac disease. The antioxidant capacity of celiac patients is significantly reduced, mostly by a depletion of glutathione. Natural antioxidants and appropriate dietary supplements could be important complements to the classic therapy of celiac disease.”

Reference:

Stojiljković V, Todorović A, Pejić S, Kasapović J, Saicić ZS, Radlović N, Pajović SB. Antioxidant status and lipid peroxidation in small intestinal mucosa of children with celiac disease. Clin Biochem. 2009 Sep;42(13-14):1431-7.

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