Juice concentrates show
anti-inflammatory potential
By Stephen Daniells, 29-Apr-2010
Related topics: Research, Antioxidants, carotenoids, Fibers and carbohydrates, Minerals, Phytochemicals, plant extracts, Vitamins & premixes, Cardiovascular health, Cognitive and mental function, Diabetes
Concentrates of fruit and vegetables taken as capsules may reduce levels of markers of inflammation, and potentially reduce the risk of chronic disease, suggests a new study.
A micronutrient-dense concentrate of a range of fruit and vegetablesMolecular Nutrition & Food Research. including cherry, apple, broccoli, cranberry, orange, pineapple, spinach, and tomato was found to reduce levels of various inflammatory biomarkers by between 16 and 35 per cent, according to findings published in
Chronic inflammation, brought about by an over-expression or lack of control of the normal protective mechanism, has been linked to range of conditions linked to heart disease, osteoporosis, cognitive decline and Alzheimer’s, type-2 diabetes, and arthritis.
“In this study, using a randomized, double-blinded, placebo-controlled design, of 117 healthy individuals, we showed that a fruit and vegetable concentrate resulted in an elevation in micronutrients (as measured by beta-carotene, vitamin C, and alpha-tocopherol) and reduced systemic inflammatory load,” wrote the researchers.
“Although the long-term implications of these findings are currently unknown, the close relationship between chronic inflammation and poor human health, suggests such a juice concentrate is a beneficial addition to the habitual diet in support of human health,” they added.
Study details
Researchers from the University of South Carolina recruited 117 people with an average age of 35 were randomly assigned to receive capsules containing placebo, or fruit and vegetable juice powder concentrate with or without additional berry powders.
The researchers used the commercial products Juice Plus+ by NSA LLC, and the company also funded the study. The fruit and vegetable juice powder concentrate contained acerola cherry, apple, beet, broccoli, cabbage, carrot, cranberry, kale, orange, peach, papaya, parsley, pineapple, spinach, and tomato, while the added berry powder included bilberry, blackberry, black currant, blueberry, cranberry, Concord grape, elderberry, raspberry and red currant.
After 60 days of consuming the fruit and vegetable capsules, the researchers report a reduction in levels of Monocyte Chemotactic Protein-1 (MCP-1) of about 35 per cent, Macrophage Inflammatory Protein 1-beta (MIP-1b) of about 16 per cent, and Regulated upon Activation, Normal T cell Expressed and Secreted (RANTES) levels of about 21 per cent, compared with placebo.
“These results are consistent with the hypothesis that these concentrates reduce inflammatory load in healthy people,” stated the researchers.
Source: Molecular Nutrition & Food Research
Published online ahead of print, doi: 10.1002/mnfr.200900579
“Systemic inflammatory load in humans is suppressed by consumption of two formulations of dried, encapsulated juice concentrate”
Authors: Y. Jin, X. Cui, U.P. Singh, A.A. Chumanevich, B. Harmon, P. Cavicchia, A.B. Hofseth, V. Kotakadi, B. Stroud, S.R. Volate, T.G. Hurley, J.R. Hebert, L.J.
Source: http://www.nutraingredients-usa.com/Health-condition-categories/Diabetes/Juice-concentrates-show-anti-inflammatory-potential