Citrus Compounds Help to Reduce Inflammation

An extensive body of epidemiological studies has linked increased dietary intake of antioxidants from fruits, vegetables wine, chocolate, coffee, tea, and other foods to reduced risks of a range of diseases including cancer, cardiovascular disease and diabetes. Increased intakes of compounds called flavonoids from citrus may be associated with lower levels of markers of inflammation, reports Rikard Landberg, from the Swedish University of Agricultural Sciences (Sweden), and colleagues.  Women with the highest intakes of total flavonoids, which includes various subclasses such as flavones, flavonols, flavanones, flavan-3-ols, anthocyanidins, and polymeric flavonoids, had an 8% lower level of the pro-inflammatory compound interleukin-18 (IL-18), compared with women with the lowest intake.  In addition, women with the highest average intakes of flavonol had 4% lower levels of soluble vascular adhesion molecule-1 (sVCAM-1), compared with women with the lowest average intakes.