Cardiovascular benefits of standardized Aronia melanocarpa (Michx.) Elliot extract: Insights from a short-term pilot randomized human trial and cell culture studies

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

Journal of Functional Foods Pub Date : 2025-03-27 DOI:10.1016/j.jff.2025.106769

Patrycja Bloch , Karolina Niska , Barbara Khaidakov , Agata Michna , Krzysztof Lemke , Paulina Kowalczyk

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Abstract

Cardiovascular diseases (CVDs) remain a major global health burden, emphasizing the need for effective preventive strategies. Polyphenols in Aronia melanocarpa (AM) have emerged as promising candidates due to their potent antioxidant and anti-inflammatory properties. This study evaluated the effectiveness of standardized AM extract supplementation in mitigating CVD risk factors through a 6-week pilot randomized human trial and in vitro experiments. The human trial demonstrated significant reductions in total cholesterol, LDL cholesterol, and alanine aminotransferase (ALAT) levels in the supplemented group. In vitro studies confirmed AM extract's anti-inflammatory effects, as indicated by reduced pro-inflammatory cytokines and adhesion molecules in human endothelial cells (HUVECs) and human peripheral blood mononuclear cells (PBMCs). Additionally, AM extract exhibited strong antioxidant activity and enhanced nitric oxide (NO) production in cells. These findings underscore the potential of AM extract to improve lipid profiles, vascular function, and liver health, supporting its role in CVD prevention and management.

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标准化黑檀对心血管的益处艾略特提取物：从短期试点随机人体试验和细胞培养研究的见解

心血管疾病仍然是一个主要的全球健康负担，强调需要有效的预防战略。由于其有效的抗氧化和抗炎特性，黑檀（AM）中的多酚已成为有希望的候选者。本研究通过一项为期6周的随机人体试验和体外实验，评估了标准AM提取物补充在减轻心血管疾病危险因素方面的有效性。人体试验表明，在补充组中，总胆固醇、低密度脂蛋白胆固醇和丙氨酸转氨酶（ALAT）水平显著降低。体外研究证实了AM提取物的抗炎作用，如减少人内皮细胞（HUVECs）和人外周血单核细胞（PBMCs）中的促炎细胞因子和粘附分子。此外，AM提取物具有较强的抗氧化活性，并能促进细胞中一氧化氮（NO）的产生。这些发现强调了AM提取物改善脂质谱、血管功能和肝脏健康的潜力，支持其在心血管疾病预防和管理中的作用。

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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.