Polyphenols May Help Reduce Inflammation
A recent study suggests that polyphenols found in fruits and vegetables may significantly reduce markers of inflammation. Inflammation is a painful bodily response to illnesses such as diabetes, arthritis, cardiovascular disease, and infectious and respiratory diseases. Symptoms include redness, swelling, and joint pain and can extend to harming internal organs.
The study was conducted by researchers from FutureChemicals, NutraClinical, Ohio State University, and Applied BioClinical. The results were published in Nutrition Journal on June 15, 2011.
Participants included 31 overweight and obese adults between the ages of 45 and 55. Half of the participants received 3 ounces of a beverage containing extracts from coffee fruit (CoffeeBerry), calcium fructoborate (FruiteX B), grape seed, blueberry, quercetin, resveratrol, bilberry, raspberry, cranberry, prune, tart cherry, strawberry, broccoli sprouts, broccoli, tomato, carrot, spinach, kale, brussel sprouts, pomegranate extract, and acai berry in a freeze dried form. The other half received a placebo.
Participants who received the beverage saw an average 40% reduction in the inflammation marker 8-iso-PGF-alpha (isoprostanes) Three hours later, the levels were still reduced. The researchers also noted a 39% reduction in advanced oxidation protein products, which have been associated with certain cardiovascular conditions.
Participants who received the placebo saw no significant changes.
Polyphenols are the powerful antioxidants found in plant foods, tea, coffee and chocolate. They have been shown to possess anti-inflammatory, anti-microbial and anti-carcinogenic properties.
This study adds yet another layer of evidence backing the benefits of these powerful antioxidants. Previous studies have suggested that polyphenols may help lower cardiovascular disease risk and aid in weight management.