juice and inflammation

Inflammation and endothelial activation are associated with an increased risk of vascular disease. Epidemiological evidence suggests an association between levels of markers of inflammation or endothelial activation and the intake of fruit. Vitamin E, a fat-soluble antioxidant, has anti-inflammatory properties. Dalgard and colleagues performed a randomised 2 X 2 factorial, crossover trial to determine the effect of orange and blackcurrant juice (500 ml/d) and vitamin E (15 mg RRR-a-tocopherol/d) supplementation on markers of inflammation and endothelial activation in forty-eight patients with peripheral arterial disease. Patients were randomly allocated to two dietary supplements from the four possible combinations of juice and vitamin E: juice + vitamin E; juice + placebo; reference beverage (sugar drink) + vitamin E; and reference beverage + placebo. The supplementations were given for 28 d, separated by a 4-week wash-out period. Analysis of main effects showed that juice decreased C-reactive protein (CRP) by 11 % and fibrinogen by 3 % while the reference drink increased CRP by 13 % and fibrinogen by 2 % (PDalgard et al 2009 Supplementation with orange and blackcurrant juice, but not vitamin E, improves inflammatory markers in patients with peripheral arterial disease British Journal of Nutrition (2009), 101, 263-269

Fruit juice: Vitamin E: Inflammation: Oxidative stress: Peripheral arterial disease

Martin Eastwood
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