A blackcurrant powder supplement enriched with L-theanine and pine bark extract improves sleep quality in healthy older adults: Results from placebo controlled crossover study

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-03-26 DOI:10.1016/j.jff.2025.106768

Dominic Lomiwes , Alexander P. Kanon , Edward G. Walker , Nayer Ngametua , Janine M. Cooney , Dwayne A. Jensen , Duncan Hedderley , Kim Lo

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Abstract

The potential benefits of berryfruit phytonutrients on brain health in older adults remain underexplored. This randomised, placebo-controlled crossover investigated the effects of consuming Ārepa®, a powdered blackcurrant (BC) formula (7.8 mg anthocyanins/kg bodyweight of whole freeze-dried BC, 200 mg L-theanine and 100 mg pine bark extract), daily for 4 weeks on sleep quality and psychological wellbeing of healthy older adults (62 ± 6 years). Significant treatment × time interactions were observed for habitual sleep efficiency (p = 0.001; q = 0.015), with participants self-reporting improvements in sleep and general wellbeing. Bioavailability of BC anthocyanins, sarmentosin, and L-theanine was measurable after 4 weeks supplementation. No significant effects were found for psychological wellbeing or mood following 4 weeks of Ārepa® supplementation. These findings suggest the potential benefits of this BC formula to improve sleep quality in older adults.

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富含l -茶氨酸和松树皮提取物的黑加仑粉补充剂可改善健康老年人的睡眠质量：来自安慰剂对照交叉研究的结果

莓果植物营养素对老年人大脑健康的潜在益处仍未得到充分探索。这项随机、安慰剂对照的交叉试验研究了每天食用Ārepa®，一种黑加仑粉（BC）配方（7.8毫克花青素/公斤体重的整个冷冻干BC， 200毫克l -茶氨酸和100毫克松皮提取物），持续4周对健康老年人（62±6岁）睡眠质量和心理健康的影响。在习惯性睡眠效率方面观察到显著的治疗与时间的相互作用(p = 0.001；Q = 0.015)，参与者自我报告睡眠和总体健康状况有所改善。补充4周后可测量BC花青素、茶素和l -茶氨酸的生物利用度。在补充Ārepa®4周后，没有发现对心理健康或情绪有显著影响。这些发现表明，这种BC配方对改善老年人的睡眠质量有潜在的好处。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.