Citrus Flavonoids Show Anti-Inflammatory Potential
Lee Swanson Research Update
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, flavanols, flavanones, flavan-3-ols, anthocyanidins and polymeric flavonoids—were associated with an eight 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.
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 cardiovascular disease and diabetes.
Flavonoids can be split into a number of sub-classes, including anthocyanins found in berries, flavanols from a variety of fruits and vegetables, flavones from parsley and thyme, flavanones from citrus, isoflavones from soy, mono- and poly-meric flavanols like the catechins in tea and proanthocyanidins from berries, wine and chocolate.
Led by Rikard Landberg from the Swedish University of Agricultural Sciences in Uppsala, the researchers 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, flavanols, flavanones, flavan-3-ols, anthocyanidins and polymeric flavonoids. Blood samples were taken to correlate adhesion molecule-1 (sVCAM-1), among others.
Results showed that the highest intakes of flavones and flavanones were associated with 9% and 11% lower levels of IL-18, compared with women with the lowest average intakes.
In addition, women with the highest average intakes of flavanol had four percent lower levels of sVCAM-1, compared with women with the lowest average intakes.
Journal of Nutrition 141(4):618-625, 2011
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- April, 2011
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