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Thromb Res. 2015 Feb;135(2):255-9. doi: 10.1016/j.thromres.2014.11.038. Epub 2014 Dec 13.

Orange juice intake during a fatty meal consumption reduces the postprandial low-grade inflammatory response in healthy subjects.

Author information

1
Department of Epidemiology and Prevention, IRCCS Istituto Neurologico Mediterraneo NEUROMED, Pozzilli (IS), Italy. Electronic address: chiara.cerletti@neuromed.it.
2
Department of Epidemiology and Prevention, IRCCS Istituto Neurologico Mediterraneo NEUROMED, Pozzilli (IS), Italy; Research Centre in Epidemiology and Preventive Medicine EPIMED, Department of Clinical and Experimental Medicine, University of Insubria, Varese, Italy.
3
Research Laboratories, Fondazione di Ricerca e Cura "Giovanni Paolo II", Catholic University, Campobasso, Italy.
4
Department of Epidemiology and Prevention, IRCCS Istituto Neurologico Mediterraneo NEUROMED, Pozzilli (IS), Italy.
5
Consiglio per la Ricerca e Sperimentazione in Agricoltura-Centro di Ricerca per l'Agrumicoltura e le Colture Mediterranee (CT), Italy.

Abstract

BACKGROUND AND AIMS:

Evidence associates polyphenol-rich foods to reduction of low-grade inflammation and mortality for cardiovascular disease, the mechanisms underlying such effects being still unclear. Consumption of a fatty meal by healthy volunteers induces rapid and reversible low-grade inflammation. The aim of the present study was to evaluate the effect of orange juice on cellular modifications induced by a fatty meal.

METHODS AND RESULTS:

18 apparently healthy subjects consumed a fatty meal, during which they drunk orange juice, either blond or red, or water, according to a randomized cross-over design. Two hours after the end of the fatty meal, both white blood cell (WBC) and platelet counts significantly increased (12.5 and 5%, respectively), while mean platelet volume decreased and a 25% release of myeloperoxidase (MPO) from polymorphonuclear leukocyte occurred. Both juices significantly prevented WBC increase and MPO degranulation, in respect to control. Triglycerides significantly increased (42%) after the fatty meal, but at a lower extent when red orange juice was consumed with the meal (20%), in respect to blond orange juice or control. This effect was statistically significant in the subgroup of 8 subjects with hypertriglyceridemia. Vascular stiffness (augmentation index), measured by Endo-PAT2000, significantly decreased after the meal only in conjunction with red orange juice.

CONCLUSION:

In healthy subjects the concomitant intake of orange juice may prevent the low-grade inflammatory reaction induced by a fatty meal, at cellular and possibly at vascular function levels. The relative role of different polyphenols on the observed effects of orange juices remains to be established.

KEYWORDS:

Fatty meal; Low-grade inflammation; Myeloperoxidase; Orange juice; Vascular function

PMID:
25550188
DOI:
10.1016/j.thromres.2014.11.038
[Indexed for MEDLINE]

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