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Anti-inflammatory effect of purified dietary anthocyanin in adults with hypercholesterolemia: a randomized controlled

Y Zhu1, W Ling, H Guo

  • 1Guangdong Provincial Key Laboratory of Food, Nutrition, and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou, Guangdong Province, PR China; Department of Maternal and Child Health, School of Public Health, Sun Yat-Sen University, Guangzhou, Guangdong Province, PR China.

Nutrition, Metabolism, and Cardiovascular Diseases : NMCD
|August 22, 2012
PubMed

Insights

Anthocyanins significantly reduced inflammatory markers like hsCRP and sVCAM-1 in adults with hypercholesterolemia. In vitro studies confirmed anthocyanins

Area of Science:

  • Cardiovascular Science
  • Nutritional Science
  • Immunology

Background:

  • Atherosclerosis is a chronic inflammatory condition.
  • Anthocyanins, found in berries and dark fruits, have demonstrated anti-atherosclerotic properties.
  • Inflammatory cytokines play a crucial role in the pathogenesis of atherosclerosis.

Purpose of the Study:

  • To investigate the effects of a purified anthocyanin mixture on inflammatory cytokines in hypercholesterolemic adults.
  • To evaluate the impact of anthocyanins on lipid profiles in hypercholesterolemic individuals.
  • To examine the in vitro anti-inflammatory effects of anthocyanins and their specific compounds on relevant cell lines.

Main Methods:

  • A randomized, double-blind trial involving 150 hypercholesterolemic subjects consuming 320 mg/d of anthocyanin mixture or placebo for 24 weeks.
  • Measurement of serum high sensitivity C-reactive protein (hsCRP), soluble vascular cell adhesion molecule-1 (sVCAM-1), IL-1β, LDL-cholesterol, and HDL-cholesterol.
  • In vitro assays using HepG2 and porcine iliac artery endothelial cells to assess the effects of anthocyanin mixture, delphinidin-3-Ο-β-glucoside (Dp-3g), and cyanidin-3-Ο-β-glucoside (Cy-3g) on cytokine production.

Main Results:

  • Anthocyanin consumption significantly reduced serum hsCRP, sVCAM-1, and plasma IL-1β levels compared to placebo.
  • Significant improvements were observed in LDL-cholesterol and HDL-cholesterol levels in the anthocyanin group.
  • In vitro, anthocyanin mixture, Dp-3g, and Cy-3g dose-dependently inhibited IL-6 and IL-1β-induced CRP production and LPS-induced VCAM-1 secretion.
  • The anthocyanin mixture demonstrated stronger anti-inflammatory effects than individual compounds in vitro.

Conclusions:

  • Anthocyanin mixture effectively reduced the inflammatory response in hypercholesterolemic subjects.
  • Anthocyanin compounds exhibited additive or synergistic effects in mediating anti-inflammatory responses in vitro.
  • These findings support the potential of anthocyanins as a dietary intervention for managing atherosclerosis-related inflammation.
Abstract

Keywords:
AnthocyaninC-reactive proteinHypercholesterolemiaInterleukin-1 betaRandomized controlled trialVascular cell adhesion molecule-1

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