Journal
BRITISH JOURNAL OF NUTRITION
Volume 125, Issue 11, Pages 1230-1245Publisher
CAMBRIDGE UNIV PRESS
DOI: 10.1017/S0007114520003591
Keywords
Grape seed extract; Polyphenols; C-reactive protein; Systematic reviews; Meta-analyses
Categories
Funding
- Nutrition and Food Security Research Center, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
Ask authors/readers for more resources
Grape products containing polyphenols can significantly decrease levels of C-reactive protein (CRP), especially with higher doses and longer intervention periods. Additionally, grape polyphenols have a significant effect on reducing CRP levels in patients with clinical conditions. Further well-designed and long-term clinical trials are recommended to obtain more comprehensive and accurate results.
Although grape polyphenols can decrease chronic inflammations, their effect on C-reactive protein (CRP) levels is still controversial. So, this meta-analysis was conducted to investigate the effect of grape products containing polyphenols on CRP concentrations. In order to collect the relevant randomised controlled trials (RCT), the databases of PubMed, Scopus, Web of Science and Google Scholar were searched up to 30 March 2020. The random effects model, standardised mean difference (SMD) and 95 % CI were applied in data analysis. Meta-analysis was conducted over seventeen eligible RCT containing a total of 668 participants. The study registration number is CRD42018110169. Based on the results, grape products containing polyphenols decreased CRP levels significantly (SMD = -0.229; 95 % CI -0.41, -0.05; P = 0.013). Sensitivity analysis was performed by removing each individual study and the results did not change. According to the subgroup analysis, higher doses of grape polyphenols (>500 mg/d) and longer intervention periods (>= 12 weeks) had significant effects on CRP levels. Furthermore, grape polyphenols significantly reduced the CRP levels in patients with a clinical condition. In the same vein, grape seed extract and other grape products, such as grape extract, juice and raisins, decreased CRP levels significantly. According to the meta-regression results, the CRP level depends on the dose and duration of the grape polyphenol supplementation. Based on the findings, grape products containing polyphenols had a significant effect on CRP levels. Further well-designed and long-term clinical trials are highly recommended to achieve more comprehensive and accurate results.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available