Effect of Antioxidant Vitamins on the Transient Impairment of Endothelium—Dependent Brachial Artery Vasoactivity Following a Single High-Fat Meal

Abstract

A single high-fat meal transiently reduces endothelial function for up to 4 hours in healthy, normocholesterolemic subjects, probably through the accumulation of triglyceride-rich lipoproteins. This decrease is blocked by pretreatment with antioxidant vitamins C and E, suggesting an oxidative mechanism.