TY - JOUR
T1 - Strawberry anthocyanin and its association with postprandial inflammation and insulin
AU - Edirisinghe, Indika
AU - Banaszewski, Katarzyna
AU - Cappozzo, Jack
AU - Sandhya, Krishnankutty
AU - Ellis, Collin L.
AU - Tadapaneni, Ravi
AU - Kappagoda, Chulani T.
AU - Burton-Freeman, Britt M.
PY - 2011/9/28
Y1 - 2011/9/28
N2 - 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.
AB - 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.
KW - Bioactive compounds
KW - Bioavailability
KW - Obesity
KW - Polyphenols
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U2 - 10.1017/S0007114511001176
DO - 10.1017/S0007114511001176
M3 - Article
C2 - 21736853
AN - SCOPUS:80555125173
VL - 106
SP - 913
EP - 922
JO - British Journal of Nutrition
JF - British Journal of Nutrition
SN - 0007-1145
IS - 6
ER -