What Reduces Inflammation for Women

Citrus Flavonoids Reduce Inflammation in Women

According to the finding of a recent Swedish study, higher intakes of selected flavonoid subclasses were associated with modestly lower concentrations of inflammatory biomarkers, with a highlight on flavonoids typically found in citrus fruits, as they were modestly associated with lower plasma IL-18 concentrations (J Nutr. 2011;141(4):618-625). Researchers assessed the relationship between flavonoid intake and biomarkers of inflammation and endothelial dysfunction in a cross-sectional study of participants from the Nurses’ Health Study cohort. Intake of six flavonoid subclasses (flavonols, flavones, flavanones, flavan-3-ols, anthocyanidin, and polymeric flavonoids) was assessed using a FFQ administered in 1990. Also, the main food sources of these flavonoids were examined. Blood samples were collected in 1989 to 1990 and plasma C-reactive protein (CRP), IL-6, IL-18, soluble tumor necrosis factor receptor-2 (sTNF-R2), soluble intercellular adhesion molecule-1, soluble vascular adhesion molecule-1 (sVCAM-1), and E-selectin were measured in 1,194 to 1,598 women.

The multivariate-adjusted geometric mean of plasma IL-8 were lower for women in the highest intake quintile of flavones, flavanones and total flavonoids compared with those in the lowest quintiles by 9 percent, 11 percent and 8 percent, respectively. The multivariate-adjusted geometric mean for women in the highest intake quintile of flavonol compared with those in the lowest quintile was 4-percent lower for sVCAM-1. Among flavonoid-rich foods, higher intake of grapefruit was significantly associated with lower concentrations of CRP and sTNF-R2.

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