Diets have been linked to inflammation with some meals increasing inflammation while others can decrease inflammation.
For example, diets high in carbohydrates and fat can increase oxidative stress and inflammation.
A recent clinical trial evaluated the role of a strawberry drink for reducing markers of inflammation.
The results were published in the Journal of Atherosclerosis and Thrombosis.
Here are the details of the study:
– Study design: Crossover design
– 14 women and 10 men were enrolled in the study.
– Average age: 51 years old
– Average BMI: 29
– Participants drank a strawberry or placebo drink for 6 weeks before eating a high carbohydrate meal
– Patients were assessed 6 hours after eating the meal.
Here is some more research about polyphenols reducing inflammation
Here are the main results:
– The strawberry beverage decreased the marker of inflammation Interleukin-1 beta (IL-1b) compared to placebo after 6 weeks.
– The strawberry beverage decrerased plasminogen activator inhibitor (PAI-1) compared to placebo after 6 weeks
– No changes were noted in platelet aggregation, c-reactive protein (CRP), TNF-alpha, insulin or glucose
Here are some comments by the authors of the study:
Daily consumption of a strawberry beverage (vs placebo beverage) for 6 weeks, which added ~95 mg of strawberry phenolds to subjects diets daily, significantly attenuated HCF meal-induced post-prandial increases in PAI-1 and IL-1beta blood concentrations
These results are significant because a strawberry beverage was able to reduce inflammation even though a high carbohydrate meal was consumed.
AND
This original investigation provides novel insight into the reltationship between plant foods, specifically strawberry, and cardiovascular health, and supports research showing that a diet high in fruits and vegetables reduces disease risk
Take away message:
Polyphenols from strawberries at ~95 mg before a high carbohydrate meal can reduce markers of inflammation. The data from this study add the growing body of evidence that polyphenols can improve clinical markers of inflammation and oxidative stress which are often linked to chronic diseases including heart disease.
Reference:
Journal of Atherosclerosis and Thrombosis. 2011; Volume 18 (Issue 4): Pages 318-27.
His research on plant medicine has led to more than 45 publications and abstracts.This research has been presented at international meetings in the USA, France, Turkey, Peru, Israel, Austria, and Italy.
Categories: Antioxidant, Clinical Trials, Food, Inflammation
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