F2-isoprostanes and total radical-trapping antioxidant potential in preterm infants receiving parenteral lipid emulsions

Paola Roggero, Fabio Mosca, Maria Lorella Giannì, Anna Orsi, Orsola Amato, Elisabetta Migliorisi, Mariangela Longini, Giuseppe Buonocore

Research output: Contribution to journalArticlepeer-review


Objective: We assessed the effects of three different parenteral lipid emulsions (long-chain triacylglycerols, medium-chain/long-chain triacylglycerols, olive oil) on lipid peroxidation in preterm infants. The hypothesis to be tested was that preterm infants receiving the olive oil-based lipid emulsion would undergo less peroxidation than preterm infants receiving lipid emulsions based on long- or medium-chain triacylglycerols. The secondary aim was to evaluate whether the lipid peroxidation persists beyond the cessation of parenteral nutrition (PN). Methods: A randomized controlled trial was designed. Thirty-six consecutive preterm infants (gestational age 28-33 wk) were enrolled in the study. Preterm infants were randomized to receive one of the three emulsions within the first 24h of life. Plasma F2-isoprostanes (F2-Ip) and total radical-trapping antioxidant potential (TRAP) were determined at baseline, on day 7 of PN, and on day 7 after stopping PN. Results: The F2-Ip and TRAP concentrations were not statistically different within and among the three groups at any time of the study. No significant interaction effect between the type of lipid emulsion administered and the repeated values of F2-Ip and TRAP was found. F2-Ip values showed a trend to decrease throughout the study in all the three groups. Conclusion: No significant difference in oxidative stress of preterm infants was detected according to the type of lipid emulsion received.

Original languageEnglish
Pages (from-to)551-555
Number of pages5
Issue number5
Publication statusPublished - May 2010


  • Lipid emulsions
  • Lipid peroxidation
  • Parenteral nutrition
  • Preterm infant

ASJC Scopus subject areas

  • Endocrinology, Diabetes and Metabolism
  • Nutrition and Dietetics


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