Format

Send to

Choose Destination
Br J Nutr. 2011 Sep;106(6):913-22. doi: 10.1017/S0007114511001176. Epub 2011 May 16.

Strawberry anthocyanin and its association with postprandial inflammation and insulin.

Author information

1
National Center for Food Safety and Technology, Illinois Institute of Technology, Moffet Campus, 6502 South Archer Road, Summit-Argo, IL 60501, USA.

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.

PMID:
21736853
DOI:
10.1017/S0007114511001176
[Indexed for MEDLINE]

Supplemental Content

Full text links

Icon for Cambridge University Press
Loading ...
Support Center