HEALTH NEWS

Study Title:

Strawberries Reduce Inflammation and Insulin

Study Abstract

The present study investigates the effect of strawberry antioxidants in beverage form on meal-induced postprandial inflammatory and insulin responses in human subjects. Overweight adults (n 24) consumed a high-carbohydrate, moderate-fat meal (HCFM) accompanied by either a strawberry or a placebo beverage in a cross-over design. Postprandial changes in plasma anthocyanins, their metabolites, insulin, glucose and inflammatory markers were assessed for 6 h. The postprandial concentrations of pelargonidin sulfate and pelargonidin-3-O-glucoside were significantly increased when the strawberry beverage was consumed concurrently with the HCFM compared with the placebo beverage (P < 0·001). The strawberry beverage significantly attenuated the postprandial inflammatory response as measured by high-sensitivity C-reactive protein and IL-6 (P < 0·05) induced by the HCFM. It was also associated with a reduction in postprandial insulin response (P < 0·05). Collectively, these data provide evidence for favourable effects of strawberry antioxidants on postprandial inflammation and insulin sensitivity.

Study Information

Indika Edirisinghea, Katarzyna Banaszewskia, Jack Cappozzoa, Krishnankutty Sandhyaa, Collin L. Ellisa, Ravi Tadapanenia, Chulani T. Kappagodaa and Britt M. Burton-Freeman.
Strawberry anthocyanin and its association with postprandial inflammation and insulin
British Journal of Nutrition
2011 May
National Center for Food Safety and Technology, Illinois Institute of Technology, Moffet Campus, 6502 South Archer Road, Summit-Argo, IL 60501, USA.