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Bioactive Yoghurt Containing Curcumin and Chlorogenic Acid Reduces Inflammation in Postmenopausal Women.

Noha Ahmed Nasef1, Rohith N Thota2,3, Anthony N Mutukumira4

  • 1Riddet Research Institute, Massey University, Palmerston North 4442, New Zealand.

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This study found that a bioactive coconut yogurt with curcumin and chlorogenic acid may reduce inflammation in postmenopausal women. Further research is needed to confirm these anti-inflammatory effects.

Keywords:
chlorogenic acidcurcuminfunctional foodinflammationmenopauseyoghurt

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Area of Science:

  • Nutritional Science
  • Immunology
  • Endocrinology

Background:

  • Menopause is associated with decreased estrogen, leading to metabolic changes and increased inflammation.
  • Postmenopausal women with higher BMI face elevated risks for chronic diseases due to systemic inflammation.
  • A novel bioactive coconut yogurt containing curcumin and chlorogenic acid was developed to target inflammatory pathways.

Purpose of the Study:

  • To investigate the effects of a bioactive coconut yogurt on inflammatory and metabolic markers in healthy postmenopausal women.
  • To assess the potential of curcumin and chlorogenic acid to mitigate postprandial inflammation.

Main Methods:

  • A randomized crossover study involving healthy postmenopausal women (BMI 25-40).
  • Participants consumed 125g of either bioactive or placebo coconut yogurt.
  • Blood samples were analyzed for plasma inflammatory markers (TNFα, IL6) and metabolic markers (triglycerides, insulin, glucose) at various time points.

Main Results:

  • Significantly lower peak plasma TNFα (Tumor Necrosis Factor-alpha) was observed after consuming the bioactive yogurt compared to placebo.
  • Plasma TNFα levels were significantly reduced postprandially after bioactive yogurt intake, but not with placebo.
  • No significant differences were found in measured metabolic markers between the bioactive and placebo yogurt groups.

Conclusions:

  • The bioactive yogurt fortified with curcumin and chlorogenic acid demonstrates potential in reducing inflammatory mediators like TNFα.
  • These findings suggest a possible role for this functional food in managing inflammation in postmenopausal women.
  • Larger and longer-term studies are necessary to validate these preliminary anti-inflammatory effects.