Higher dietary anthocyanin and flavonol intakes are associated with anti-inflammatory effects in a population of US adults.
Higher dietary anthocyanin and flavonol intakes are associated with anti-inflammatory effects in a population of US adults.
复制标题
较高的饮食花青素和黄酮醇的摄入量与美国成年人的抗炎作用有关。
DOI：
10.3945/ajcn.115.108555
复制
发表时间：
2015-07
期刊：
影响因子：
--
通讯作者：
Jacques PF
中科院分区：
文献类型：
--
作者：
Cassidy A;Rogers G;Peterson JJ;Dwyer JT;Lin H;Jacques PF
背景：尽管来自试验和基于人群的研究的越来越多的证据支持类黄酮在某些慢性病风险方面的保护作用，但其潜在的机制仍不清楚。以前的几项研究集中在单个炎性生物标记物上，但由于任何单个标记物的特异性有限，联合评估生物标记物可能更具信息量。目的：我们使用炎症评分(IS)结合12个单独的炎症生物标志物来检查与不同类黄酮类摄入量的相关性。设计：这项研究是对2375名弗雷明翰心脏研究后代队列参与者的横断面分析。从有效的食物频率问卷中计算总黄酮类及其类别(花青素、黄酮醇、黄烷酮、黄烷醇、聚合物和黄酮类)的摄入量。对单个炎性生物标记物进行排序、标准化和汇总，以得出功能相关的生物标记物的总体得分和亚组得分。结果：在多因素分析中，较高的花色苷与黄酮醇摄入量和IS呈负相关，−第5类和第1类之间的平均值±SE差分别为1.48±0.32(P-趋势≤0.001)和0.72±0.33(P-趋势=0.01)。在对体力活动和维生素C以及水果和蔬菜的摄入量进行额外调整后，结果仍然显著。较高的花青素摄入量与所有生物标志物亚组呈负相关，而较高的黄酮醇摄入量仅与较低的细胞因子和氧化应激生物标志物浓度相关。在基于食物的分析中，苹果和梨、红酒和草莓的摄入量较高与较低的IS相关，五分位数之间的差异分别为−1.02±0.43(P=0.006)、−1.73±0.39(P<；0.001)和−0.44±0.88(P=0.02)。虽然摄入其他类别的黄烷醇与总体IS的减少无关，但黄烷醇及其聚合物的较高摄入量与氧化应激生物标志物的显著减少有关。结论：这些发现提供了证据，表明抗炎作用可能是降低某些慢性疾病风险的关键成分，这些疾病与较高的花青素和黄酮醇摄入量有关。Framingham子孙研究在Clinicaltrials.gov上注册为NCT00005121(Framingham心脏研究)。
Background: Although growing evidence from trials and population-based studies has supported a protective role for flavonoids in relation to risk of certain chronic diseases, the underlying mechanisms remain unclear. Several previous studies focused on individual inflammatory biomarkers, but because of the limited specificity of any individual marker, an assessment of a combination of biomarkers may be more informative. Objective: We used an inflammation score (IS) that integrated 12 individual inflammatory biomarkers for the examination of associations with intakes of different flavonoid classes. Design: The study was a cross-sectional analysis of 2375 Framingham Heart Study Offspring Cohort participants. Intakes of total flavonoids and their classes (anthocyanins, flavonols, flavanones, flavan-3-ols, polymers, and flavones) were calculated from validated food-frequency questionnaires. Individual inflammatory biomarkers were ranked, standardized, and summed to derive an overall IS and subgroup scores of functionally related biomarkers. Results: In multivariate analyses, an inverse association between higher anthocyanin and flavonol intakes and IS was observed with a mean ± SE difference between quintile categories 5 and 1 of −1.48 ± 0.32 (P-trend ≤ 0.001) and −0.72 ± 0.33 (P-trend = 0.01), respectively. Results remained significant after additional adjustment for physical activity and vitamin C and fruit and vegetable intakes. Higher anthocyanin intake was inversely associated with all biomarker subgroups, whereas higher flavonol intake was associated only with lower cytokine and oxidative stress biomarker concentrations. In food-based analyses, higher intakes of apples and pears, red wine, and strawberries were associated with a lower IS with differences between quintiles 5 and 1 of −1.02 ± 0.43 (P = 0.006), −1.73 ± 0.39 (P < 0.001), and −0.44 ± 0.88 (P = 0.02), respectively. Although intakes of other classes were not associated with a reduction in overall IS, higher intakes of flavan-3-ols and their polymers were associated with a significant reduction in oxidative stress biomarkers. Conclusion: These findings provide evidence to suggest that an anti-inflammatory effect may be a key component underlying the reduction in risk of certain chronic diseases associated with higher intakes of anthocyanins and flavonols. The Framingham Offspring Study was registered at clinicaltrials.gov as NCT00005121 (Framingham Heart Study).
登录
查看更多内容
DOI：
10.3945/ajcn.114.088708
发表时间：
2014-11
期刊：
The American journal of clinical nutrition
影响因子：
--
作者：
Cassidy A;Huang T;Rice MS;Rimm EB;Tworoger SS
通讯作者：
Tworoger SS
影响因子：
3.3
作者：
Kim, Min-Cheol;Kim, Su-Jin;Hong, Seung-Heon
通讯作者：
Hong, Seung-Heon
影响因子：
4.2
作者：
Espley, Richard V.;Butts, Christine A.;Hellens, Roger P.
通讯作者：
Hellens, Roger P.
影响因子：
9.9
作者：
Gao, X.;Cassidy, A.;Ascherio, A.
通讯作者：
Ascherio, A.
影响因子：
--
作者：
KANNEL, WB;SORLIE, P
通讯作者：
SORLIE, P