The Effects of Grape/Grape Products on Inflammatory and Oxidative Stress Markers: Systematic Review and Meta-Analysis of Randomized Controlled Trials

IF 3.5 2区 农林科学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY
Fereshteh Dehghani, Sepideh Soltani, Roya Kolahdouz-Mohammadi, Cain C. T. Clark, Shima Abdollahi
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引用次数: 0

Abstract

Background. A growing body of evidence has demonstrated the multiple effects of the individual phenolic antioxidants of grapes. However, it is not clear whether grape and its derivatives exert anti-inflammatory effects. In this systematic review and meta-analysis, we sought to examine the effects of grape/grape products on inflammation and oxidative stress in adults. Methods. This study has been conducted based on the PRISMA checklist. A systematic literature search in PubMed, Scopus, ISI Web of Science, and the Cochrane Library was conducted, from inception until January 2022, to identify eligible trials. Mean differences and standard deviations were pooled using random-effects models. Results. Twenty-nine eligible trials were included. Grape and its products significantly increased the catalase activity (n = 3 studies, 64 participants; WMD = 5.49 U/mg protein, 95% CI: 4.76, 6.22; P < 0.001; I2 = 0%; P-heterogeneity = 0.98), oxygen radical absorbance capacity (n = 5 studies, 206 participants; WMD = 90.06 µmol/l TE, 95% CI: 35.97, 144.15; P = 0.001; I2 = 35.6%; P-heterogeneity = 0.18), and total antioxidant capacity (n = 4 studies, 224 participants; WMD = 62.48 µmol/l, 95% CI: 31.62, 93.33; P < 0.001; I2 = 55.2%; P-heterogeneity = 0.08) and decreased thiobarbituric acid reactive substances levels (n = 5 studies, 153 participants; WMD = −0.17 nmol/mg, 95% CI: −0.31, −0.03; P = 0.02; I2 = 34.2%; P-heterogeneity = 0.19). No significant change was observed for inflammatory markers. Conclusion. Although grape/grape products elicited increases in antioxidant agents, they had no significant effect on inflammatory factors. This may be related to the low levels of baseline inflammatory factors, as none of the included studies enrolled patients with acute inflammation. Further well-designed studies are warranted to examine grape’s efficacy on inflammation and oxidative stress.

葡萄/葡萄产品对炎症和氧化应激标记物的影响:随机对照试验的系统回顾和元分析
背景。越来越多的证据表明,葡萄中的各种酚类抗氧化剂具有多重功效。然而,目前尚不清楚葡萄及其衍生物是否具有抗炎作用。在本系统综述和荟萃分析中,我们试图研究葡萄/葡萄产品对成年人炎症和氧化应激的影响。方法。本研究根据 PRISMA 核对表进行。从开始到 2022 年 1 月,我们在 PubMed、Scopus、ISI Web of Science 和 Cochrane 图书馆进行了系统的文献检索,以确定符合条件的试验。采用随机效应模型对平均差和标准差进行了汇总。结果共纳入 29 项符合条件的试验。葡萄及其制品能明显提高过氧化氢酶活性(n = 3 项研究,64 名参与者;WMD = 5.49 U/mg 蛋白质,95% CI:4.76, 6.22;P<0.001;I2 = 0%;P-异质性 = 0.98)、氧自由基吸收能力(n = 5 项研究,206 名参与者;WMD = 90.06 µmol/l TE,95% CI:35.97, 144.15;P=0.001;I2 = 35.6%;P-异质性 = 0.18)、总抗氧化能力(n = 3 项研究,64 名参与者;WMD = 5.49 U/mg 蛋白质,95% CI:4.76, 6.22;P<0.001;I2 = 0%;P-异质性 = 0.18)、总抗氧化能力(n = 4 项研究,224 名参与者;WMD = 62.48 µmol/l,95% CI:31.62,93.33;P<0.001;I2 = 55.2%;P-异质性 = 0.08)和硫代巴比妥酸活性物质水平下降(n = 5 项研究,153 名参与者;WMD = -0.17 nmol/mg,95% CI:-0.31,-0.03;P=0.02;I2 = 34.2%;P-异质性 = 0.19)。在炎症指标方面未观察到明显变化。结论虽然葡萄/葡萄制品能增加抗氧化剂,但对炎症因子没有明显影响。这可能与基线炎症因子水平较低有关,因为所纳入的研究都没有招募急性炎症患者。有必要进一步开展设计良好的研究,以考察葡萄对炎症和氧化应激的功效。
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来源期刊
Journal of Food Biochemistry
Journal of Food Biochemistry 生物-生化与分子生物学
CiteScore
7.80
自引率
5.00%
发文量
488
审稿时长
3.6 months
期刊介绍: The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes: -Biochemistry of postharvest/postmortem and processing problems -Enzyme chemistry and technology -Membrane biology and chemistry -Cell biology -Biophysics -Genetic expression -Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following: -Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease -The mechanism of the ripening process in fruit -The biogenesis of flavor precursors in meat -How biochemical changes in farm-raised fish are affecting processing and edible quality
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