Citrus Flavonoids Demonstrate Anti-Inflammatory Potential

Citrus Flavonoids Demonstrate Anti-Inflammatory Potential

Worldwide Research Studies Continue

To Support The Benefits Of Antioxidants,

Carotenoids, Phytochemicals, Fruit & Plant

Extracts For Cardiovascular Health, Diabetes,

Cognitive and Mental Function...

Increased intakes of natural compounds called
flavonoids from citrus may be associated with lower
levels of markers of inflammation, according to a new
study from researchers at Harvard, Sweden and
Singapore. Citrus consumption was linked to lower
levels of inflammatory compounds

Data from between 1,200 and 1,600 women showed
that women with the highest intakes of total flavonoids,

which includes various subclasses such as flavones,
flavonols, flavanones, flavan-3-ols, anthocyanidins,
and polymeric flavonoids, were associated with an
8 percent lower level of the pro-inflammatory
compound interleukin-18 (IL-18), compared with
women with the lowest intake.

"Higher intakes of selected flavonoid subclasses were
associated with modestly lower concentrations of

inflammatory biomarkers," wrote the researchers in
the Journal of Nutrition. "In particular, flavonoids typically
found in citrus fruits were modestly associated with lower
plasma IL-18 concentrations," they added.

If the study can be repeated in further studies and
intervention trials, it may offers promise for reducing the

risk of chronic inflammation, brought about by an over-
expression or lack of control of the normal protective

mechanism. Chronic inflammation has been linked to
range of conditions linked to heart disease, osteoporosis,
cognitive decline and Alzheimer's, type-2 diabetes, and
arthritis.

Increased Dietary Intake Of Flavonoids Reduces

Risks of Disease

A vast body of epidemiological studies has linked
increased dietary intake of antioxidants from fruits,

vegetables wine, chocolate, coffee, tea, and other
foods to reduced risks of a range of diseases including

cancer, cardiovascular disease and diabetes.

Flavonoids can be split into a number of sub-classes,
including anthocyanins found in berries, flavonols from

a variety of fruit and vegetables, flavones from parsley
and thyme, for example, flavanones from citrus,

isoflavones from soy, mono- and poly-meric flavonols
like the catechins in tea, and proanthocyanidins from

berries, wine and chocolate.

New Data Supports Previous Evidence

The researchers from the Swedish University of
Agricultural Sciences in Uppsala, used data from

participants of the Nurses' Health Study cohort.

Using a food frequency questionnaire, the researchers
evaluated intake for the six flavonoid subclasses of

flavones, flavonols, flavanones, flavan-3-ols,
anthocyanidins, and polymeric flavonoids. Blood
samples were taken to correlate with levels of markers
of inflammation, including IL-6, IL-18, C-reactive protein
(CRP), and soluble vascular adhesion molecule-1
(sVCAM-1), amongst others.

Results showed that the highest intakes of flavones
and flavanones were associated with 9 and 11 percent

lower levels of IL-18, compared with women with the
lowest average intakes.

In addition women with the highest average intakes
of flavonol has 4 percent lower levels of sVCAM-1,

compared with women with the lowest average intakes.

When the researchers looked at foods, they noted that

grapefruit consumption was associated with lower levels
of CRP.

Source:

Journal of Nutrition (Published online)

"Selected Dietary Flavonoids Are Associated
with Markers of Inflammation and Endothelial
Dysfunction in U.S. Women"

Editor's Note: This article is not intended to provide medical advice,

diagnosis or treatment.