Consumption of black and green tea has no effect on inflammation, haemostasis and endothelial markers in smoking healthy individuals

Maat, Moniek P.M. de; Pijl, Hanno; Kluft, C.; Princen, H.M.G.

doi:10.1038/sj.ejcn.1601084

Cited by 88 publications

(55 citation statements)

References 38 publications

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“…Four-week administration of black tea, green tea and green tea extracts had no effect on the inflammatory markers IL-6, IL-1b, TNFa, CRP and fibrinogen (47) . However, the same period of time was enough to show a reduction of P-selectin levels concomitantly with an increase of urinary 4-O-methyl gallic acid, following black tea supplementation (48) .…”

Section: Anti-inflammatory Properties Of Flavonoidsmentioning

confidence: 99%

Flavonoids as anti-inflammatory agents

2010

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Epidemiological evidence suggests that a high intake of plant foods is associated with lower risk of chronic diseases. However, the mechanism of action and the components involved in this effect have not been identified clearly. In recent years, the scientific community has agreed to focus its attention on a class of secondary metabolites extensively present in a wide range of plant foods: the flavonoids, suggested as having different biological roles. The antiinflammatory actions of flavonoids in vitro or in cellular models involve the inhibition of the synthesis and activities of different pro-inflammatory mediators such as eicosanoids, cytokines, adhesion molecules and C-reactive protein. Molecular activities of flavonoids include inhibition of transcription factors such as NF-kB and activating protein-1 (AP-1), as well as activation of nuclear factor-erythroid 2-related factor 2 (Nrf2). However, the in vitro evidence might be somehow of limited impact due to the non-physiological concentrations utilized and to the fact that in vivo flavonoids are extensively metabolized to molecules with different chemical structures and activities compared with the ones originally present in the food. Human studies investigating the effect of flavonoids on markers of inflammation are insufficient, and are mainly focused on flavonoid-rich foods but not on pure molecules. Most of the studies lack assessment of flavonoid absorption or fail to associate an effect on inflammation with a change in circulating levels of flavonoids. Human trials with appropriate placebo and pure flavonoid molecules are needed to clarify if flavonoids represent ancillary ingredients or key molecules involved in the anti-inflammatory properties of plant foods.

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Section: Anti-inflammatory Properties Of Flavonoidsmentioning

confidence: 99%

Flavonoids as anti-inflammatory agents

2010

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“…High-sensitivity C-reactive protein (CRP) is a marker of systemic inflammation produced by the liver and a powerful predictor of cardiovascular risk in healthy populations (Ridker et al, 2002;Yeh & Willerson, 2003). Dietary effects on markers of inflammatory processes have hardly been studied and are not yet established (de-Maat et al, 2000;Sierksma et al, 2002). N-3 fatty acids are suggested to have anti-inflammatory effects; they appear to reduce the production of inflammatory cytokines associated with several chronic diseases, such as rheumatoid arthritis (Kremer, 2000) and inflammatory bowel disease (Belluzzi, 2002).…”

Section: Introductionmentioning

confidence: 99%

Intake of n-3 fatty acids from fish does not lower serum concentrations of C-reactive protein in healthy subjects

et al. 2004

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Objective: High-sensitivity C-reactive protein (CRP), a marker of systemic inflammation, is a powerful predictor of cardiovascular risk. We hypothesised that n-3 fatty acids reduce underlying inflammatory processes and consequently CRP concentrations in healthy middle-aged subjects. Design: Placebo-controlled, double-blind study. Subjects: A total of 43 men and 41 postmenopausal women aged 50-70 y. Before and after intervention, we measured serum CRP concentrations with an enzyme immunoassay. Interventions: Capsules with either 3.5 g/day fish oil (1.5 g/day n-3 fatty acids) or placebo for 12 weeks. Results: The median CRP change in the fish oil group did not significantly differ from that in the placebo group (0.01 vs À0.17 mg/l, P ¼ 0.057). Conclusion:The currently available data -including ours-do not support that beneficial effects on CRP are involved in a mechanism explaining the protective effect on heart disease risk of n-3 fatty acids as present in fish.

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“…39 Few human studies have evaluated the effects of consumption of green tea on hemostasis. de Maat et al 40 reported that consuming green tea for 28 days had no effect on hemostasis in normal-weight healthy smokers. Further long-term experimental studies are required to confirm the potential role of green tea consumption on hemostasis in individuals with obesity, insulin resistance and diabetes.…”

Section: Effect Of Green Tea and Cocoa On Biomarkers Ks Stote Et Almentioning

confidence: 99%

Effect of cocoa and green tea on biomarkers of glucose regulation, oxidative stress, inflammation and hemostasis in obese adults at risk for insulin resistance

et al. 2012

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BACKGROUND/OBJECTIVES: Flavanols may provide protection against insulin resistance, but little is known about the amounts and types of flavanols that may be efficacious. SUBJECTS/METHODS: This study was designed to determine whether cocoa flavanols, over a range of intakes, improve biomarkers of glucose regulation, inflammation and hemostasis in obese adults at risk for insulin resistance. As an adjunct, green tea and cocoa flavanols were compared for their ability to modulate these biomarkers. In a randomized crossover design, 20 adults consumed a controlled diet for 5 days along with four cocoa beverages containing 30-900 mg flavanol per day, or tea matched to a cocoa beverage for monomeric flavanol content. RESULTS: Cocoa beverages produced no significant changes in glucose, insulin, total area under the concentration-time curve (AUC) for glucose or total insulin AUC. As the dose of cocoa flavanols increased, total 8-isoprostane concentrations were lowered (linear contrast, P ¼ 0.02), as were C-reactive protein (CRP) concentrations (linear contrast, P ¼ 0.01). The relationship between cocoa flavanol levels and interleukin-6 (IL-6) concentrations was quadratic, suggesting that a maximum effective dose was achieved (quadratic contrast, P ¼ 0.01). There were no significant effects on measured indices of glucose regulation, nor on those of total 8-isoprostane, CRP and IL-6 concentrations, when cocoa and green tea were compared. However, relative to cocoa, green tea lowered fibrinogen concentrations (P ¼ 0.0003). CONCLUSIONS: Short-term intake of cocoa and green tea flavanols does not appear to improve glucose metabolism; they do affect selected markers of one or more measures of oxidative stress, inflammation or hemostasis in obese adults at risk for insulin resistance.

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Consumption of black and green tea has no effect on inflammation, haemostasis and endothelial markers in smoking healthy individuals

Cited by 88 publications

References 38 publications

Flavonoids as anti-inflammatory agents

Flavonoids as anti-inflammatory agents

Intake of n-3 fatty acids from fish does not lower serum concentrations of C-reactive protein in healthy subjects

Effect of cocoa and green tea on biomarkers of glucose regulation, oxidative stress, inflammation and hemostasis in obese adults at risk for insulin resistance

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