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Dietary total antioxidant capacity from different assays in relation to serum C-reactive protein among young Japanese women

Satomi Kobayashi1, Kentaro Murakami2, Satoshi Sasaki12*, Kazuhiro Uenishi3, Mitsuyo Yamasaki4, Hitomi Hayabuchi5, Toshinao Goda6, Jun Oka7, Keiko Baba8, Kazuko Ohki9, Reiko Watanabe10 and Yoshiko Sugiyamama11

Author Affiliations

1 Department of Social and Preventive Epidemiology, Graduate School of Medicine, the University of Tokyo, Tokyo, Japan

2 Department of Social and Preventive Epidemiology, School of Public Health, the University of Tokyo, 7-3-1 Hongo, Bunkyo-ku, Tokyo 113-0033, Japan

3 Laboratory of Physiological Nutrition, Kagawa Nutrition University, Saitama, Japan

4 Department of Health and Nutrition Science, Faculty of Health and Social Welfare Science, Nishikyushu University, Saga, Japan

5 Department of Human Environmental Science, Fukuoka Women’s University, Fukuoka, Japan

6 Department of Nutrition, School of Food and Nutritional Sciences, University of Shizuoka, Shizuoka, Japan

7 Department of Nutrition, Faculty of Home Economics, Tokyo Kasei University, Tokyo, Japan

8 Department of Kids Culture Design Center, Mie Chukyo University, Mie, Japan

9 Graduate School of Science for Living System, Showa Women’s University, Tokyo, Japan

10 Department of Health and Nutrition, University of Niigata Prefecture, Niigata, Japan

11 Department of Nutrition Management, Faculty of Health and Nutrition, Minami Kyushu University, Miyazaki, Japan

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Nutrition Journal 2012, 11:91  doi:10.1186/1475-2891-11-91

Published: 30 October 2012



The association between dietary total antioxidant capacity (TAC) from different assays and serum C-reactive protein (CRP) has not been assessed in non-Western populations. We examined the association between dietary TAC and serum CRP concentration in young Japanese women using different four TAC assays.


The subjects were 443 young Japanese women aged 18–22 years. Dietary TAC was assessed with a self-administered diet history questionnaire and the TAC value of each food using the following four assays: ferric reducing ability of plasma (FRAP); oxygen radical absorbance capacity (ORAC); Trolox equivalent antioxidant capacity (TEAC); and total radical-trapping antioxidant parameter (TRAP). Serum CRP concentrations were measured by highly sensitive nephelometry.


The major contributor to dietary TAC was green, barley, and oolong tea (FRAP: 53%, ORAC: 45%, TEAC: 36%, and TRAP: 44%). The prevalence of elevated CRP concentrations (≥ 1 mg/L) was 5.6%. TAC from FRAP was inversely associated with serum CRP concentrations (adjusted odds ratio [OR] for elevated CRP concentration in high [compared with low] dietary TAC group: 0.39 [95% confidence interval (CI): 0.16-0.98]; P = 0.04). TAC from ORAC was inversely associated with CRP, although the association was not significant (OR: 0.48 [95% CI: 0.20-1.14]; P = 0.10). TAC from TEAC was inversely associated with CRP (OR: 0.32 [95% CI: 0.12-0.82]; P = 0.02), as was TAC from TRAP (OR: 0.31 [95% CI: 0.12-0.81]; P = 0.02).


Dietary TAC was inversely associated with serum CRP concentration in young Japanese women regardless of assay. Further studies are needed in other populations to confirm these results.

Dietary total antioxidant capacity; Serum C-reactive protein; Diet history questionnaire; Young Japanese women; Epidemiology