硫福拉作为热量诱导炎症的潜在修饰剂:双盲,安慰剂控制,交叉试验
Hidde P van Steenwijk1, Anna Vinken1, Frits H M van Osch2,3
1Food Claims Centre Venlo, Campus Venlo, Faculty of Science and Engineering, Maastricht University, Venlo, Netherlands.
来自西兰花芽的硫福拉在热量挑战期间可能会引起轻微的炎症反应,这表明它具有抑制作用. 这种植物营养素对健康个体的代谢压力标志物没有显著影响.
科学领域:
- 营养科学 营养科学
- 人体生理学 人体生理学
- 植物化学 植物化学
背景情况:
- 富含水果和蔬菜的饮食与改善炎症状态和代谢健康有关.
- 关于全食营养素与代谢健康之间的因果关系的实验证据有限.
- 菜芽中的关键化合物硫福拉,正在研究其对健康的影响.
研究的目的:
- 研究来自西兰花芽的硫福拉对内皮功能,炎症和代谢应激的生物标志物的性作用.
- 在健康的参与者中,将西兰花芽 (富含硫黄) 与豆芽 (安慰剂) 的效果进行比较.
- 为了评估标准化热量挑战对这些生物标志物的影响,在芽消费后.
主要方法:
- 这是一项双盲,交叉,随机,安慰剂对照试验,涉及12名健康参与者.
- 服用16g的西兰花芽或豆芽 (安慰剂).
- 消费标准化高热量饮料 (PhenFlex) 挑战平衡,测量前和2小时后.
主要成果:
- 在卡路里负载 (p=0.017) 之后,西兰花芽的消费导致了CCL-2水平的增加.
- 其他炎症生物标志物显示,与硫福拉一起增加的趋势是微不足道的.
- 系统性低级炎症评分表明炎症活性升高 (p=0.087),而代谢应激标志物没有受到影响.
结论:
- 苏尔福拉在热量挑战期间可能促进轻度的炎症状态,这可能表明了hormetic反应.
- 综合性措施,如全身低度炎症评分,可以揭示植物营养素的微妙,性效应.
- 这项研究强调了在代谢压力下对硫福拉摄入的复杂生理反应.
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