Effects of Propolis supplementation on inflammation and oxidative stress markers: A GRADE-assessed systematic review and Meta-analysis of clinical trials

IF 4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-09-24 DOI:10.1016/j.jff.2025.107036

Houri Heshmatipour , Mahdi Vajdi , Fatemeh Pourteymour Fard Tabrizi , Sahar Golpour-Hamedani , Gholamreza Askari

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引用次数: 0

Abstract

This systematic review and meta-analysis evaluated propolis supplementation effects on inflammatory and oxidative stress markers in adults. Analyzing 41 randomized controlled trials with 2212 participants through July 2025, the study examined inflammatory markers (CRP, hs-CRP, TNF-α, IL-2, IL-6, IL-8, IL-10, IL-1β) and oxidative stress parameters (MDA, SOD, TAC, GSH, GPx, PAB).

Results showed significant reductions in inflammatory markers: hs-CRP (WMD: −0.72 mg/L; 95 % CI: −1.27 to −0.17; P = 0.017), TNF-α (WMD: −0.95 pg/mL; 95 % CI: −1.53 to −0.37; P = 0.001), and IL-6 (WMD: −1.16 pg/mL; 95 % CI: −1.96 to −0.36; P = 0.005). For oxidative stress, propolis significantly improved SOD (SMD: 1.91; 95 % CI: 0.91 to 2.91; P < 0.001), TAC (SMD: 3.12; 95 % CI: 0.81 to 5.44; P = 0.008), GSH (SMD: 3.891; 95 % CI: 1.749 to 6.032; P < 0.001), and GPx (SMD: 0.64; 95 % CI: 0.22 to 1.07; P = 0.003).

These findings suggest propolis may serve as a promising natural intervention for inflammatory and oxidative imbalances.

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蜂胶补充剂对炎症和氧化应激标志物的影响：一项grade评价的临床试验系统回顾和荟萃分析

本系统综述和荟萃分析评估了蜂胶补充剂对成人炎症和氧化应激标志物的影响。截至2025年7月，该研究分析了41项随机对照试验，共有2212名参与者，研究了炎症标志物（CRP、hs-CRP、TNF-α、IL-2、IL-6、IL-8、IL-10、IL-1β）和氧化应激参数（MDA、SOD、TAC、GSH、GPx、PAB）。结果显示炎症标志物hs-CRP （WMD:−0.72 mg/L; 95% CI:−1.27 ~−0.17;P = 0.017）、TNF-α (WMD:−0.95 pg/mL; 95% CI:−1.53 ~−0.37;P = 0.001)和IL-6 （WMD:−1.16 pg/mL; 95% CI:−1.96 ~−0.36;P = 0.005）显著降低。对于氧化应激，蜂胶显著改善了SOD （SMD: 1.91; 95% CI: 0.91 ~ 2.91; P < 0.001）、TAC （SMD: 3.12; 95% CI: 0.81 ~ 5.44; P = 0.008）、GSH （SMD: 3.891; 95% CI: 1.749 ~ 6.032; P < 0.001）和GPx （SMD: 0.64; 95% CI: 0.22 ~ 1.07; P = 0.003）。这些发现表明蜂胶可能作为一种有希望的自然干预炎症和氧化失衡。

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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.