越橘/红葡萄汁可降低主观记忆障碍老年男性的炎症和组织损伤血浆生物标志物——一项随机临床试验。
Bilberry/red grape juice decreases plasma biomarkers of inflammation and tissue damage in aged men with subjective memory impairment -a randomized clinical trial.
作者信息
Bøhn Siv K, Myhrstad Mari C W, Thoresen Magne, Erlund Iris, Vasstrand Ann Kristin, Marciuch Anne, Carlsen Monica H, Bastani Nasser E, Engedal Knut, Flekkøy Kjell M, Blomhoff Rune
机构信息
Department of Chemistry, Biotechnology and Food Sciences, Norwegian University of Life Sciences, Ås, Norway.
Department of Nutrition, Faculty of Health Sciences, Oslo Metropolitan University, Oslo, Norway.
出版信息
BMC Nutr. 2021 Nov 22;7(1):75. doi: 10.1186/s40795-021-00482-8.
BACKGROUND
Few randomized clinical trials have explored the health effects of bilberries in humans. The aim was to test the effect of bilberry and red grape-juice consumption on visual memory, motor speed and dexterity as well as inflammatory and tissue damage biomarkers of plasma in aged men with subjective memory impairment.
METHODS
Nine-week double-blind, placebo-controlled, dietary intervention study of aged men (n = 60, age ≥ 67 years) with subjective memory impairment randomized to consume a 50/50 mix of bilberry/red grape-juice or an iso-caloric placebo juice. A selection of Cambridge Cognition Test Battery (CANTAB), Grooved Pegboard tests and blood-sampling for biomarker analysis were performed before and after the intervention.
RESULTS
Compared to placebo the selected memory and motor test scores were un-affected by the bilberry/red grape intervention. However, the plasma levels of tissue damage biomarkers decreased significantly more in the bilberry/red grape group. In particular lactate dehydrogenase (LDH) decreased from 362 U/L (median, baseline) to 346 U/L (median, post intervention) in the bilberry/red grape group. Also, several biomarkers of inflammation (EGF, IL6, IL9, IL10 and TNFα) decreased significantly more in the bilberry/red grape group. Furthermore, several plasma polyphenols; p-coumaric acid, hippuric acid, protocatechuic acid, 3HPAA and vanillic acid, increased significantly more in the bilberry/red grape group compared to placebo with the largest increase in p-coumaric acid with 116%; from 2.2 [1.0,5.5] to 4.7 [2.8,8.1] μM/L (median [95% CL]).
CONCLUSIONS
The results indicate that a nine-week bilberry/red grape juice intervention has no measurable effects on the selected memory scores in aged men experiencing memory problems but decreases the level of biomarkers of inflammation and tissue damage. Whether the dampening effects on inflammation and tissue damage biomarkers have relevance for neuroinflammatory brain pathology remains to be established.
TRIAL REGISTRATION
Registration number ( ClinicalTrials.gov : NCT00972972 ), September 9, 2009.
背景
很少有随机临床试验探究越橘对人类健康的影响。本研究旨在测试食用越橘和红葡萄汁对有主观记忆障碍的老年男性的视觉记忆、运动速度和敏捷性以及血浆中的炎症和组织损伤生物标志物的影响。
方法
对60名年龄≥67岁、有主观记忆障碍的老年男性进行为期9周的双盲、安慰剂对照饮食干预研究，随机分为两组，一组饮用越橘/红葡萄汁与等热量安慰剂汁按50/50混合的饮品，另一组饮用安慰剂汁。在干预前后进行了一系列剑桥认知测试组合（CANTAB）、沟槽钉板测试，并采集血样进行生物标志物分析。
结果
与安慰剂组相比，越橘/红葡萄干预对所选记忆和运动测试分数没有影响。然而，越橘/红葡萄组血浆中组织损伤生物标志物的水平下降得更为显著。特别是在越橘/红葡萄组中，乳酸脱氢酶（LDH）从362 U/L（中位数，基线）降至346 U/L（中位数，干预后）。此外，越橘/红葡萄组中几种炎症生物标志物（表皮生长因子、白细胞介素6、白细胞介素9、白细胞介素10和肿瘤坏死因子α）下降得更为显著。此外，与安慰剂组相比，越橘/红葡萄组中几种血浆多酚，如对香豆酸、马尿酸、原儿茶酸、3-羟基苯基乙酸和香草酸显著增加，其中对香豆酸增加最多，达116%；从2.2 [1.0,5.5] μM/L增至4.7 [2.8,8.1] μM/L（中位数[95%置信区间]）。
结论
结果表明，为期9周的越橘/红葡萄汁干预对有记忆问题的老年男性的所选记忆分数没有可测量的影响，但可降低炎症和组织损伤生物标志物的水平。对炎症和组织损伤生物标志物的抑制作用是否与神经炎性脑病理相关仍有待确定。
试验注册
注册号（ClinicalTrials.gov：NCT00972972），2009年9月9日。
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