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|Title:||Meta-analysis of the efficacy of ellagitannin- and anthocyanin-containing products at modifying cardiometabolic biomarkers: factors influencing variability of the individual responses|
|Author:||García-Conesa, María Teresa|
Garcia Aloy, Mar
Andrés Lacueva, Ma. Cristina
Pascual Teresa, Sonia de
Konic Ristic, Aleksandra
Hollands, Wendy J.
Kroon, Paul A.
Kontogiorgis, Christos A.
Rai, Dilip K.
Gibney, Eileen R.
Espín, Juan Carlos
|Abstract:||Understanding interindividual variability in response to dietary polyphenols remains essential to elucidate their effects on cardiometabolic disease development. A meta-analysis of 128 randomized clinical trials was conducted to investigate the effects of berries and red grapes/wine as sources of anthocyanins and of nuts and pomegranate as sources of ellagitannins on a range of cardiometabolic risk biomarkers. The potential influence of various demographic and lifestyle factors on the variability in the response to these products were explored. Both anthocyanin- and ellagitannin-containing products reduced total-cholesterol with nuts and berries yielding more significant effects than pomegranate and grapes. Blood pressure was significantly reduced by the two main sources of anthocyanins, berries and red grapes/wine, whereas waist circumference, LDL-cholesterol, triglycerides, and glucose weremost significantly lowered by the ellagitannin-products, particularly nuts. Additionally, we found an indication of a small increase in HDL-cholesterol most significant with nuts and, in flow-mediated dilation by nuts and berries. Most of these effects were detected in obese/overweight people but we found limited or non-evidence in normoweight individuals or of the influence of sex or smoking status. The effects of other factors, i.e., habitual diet, health status or country where the study was conducted, were inconsistent and require further investigation.|
|Note:||Reproducció del document publicat a: https://doi.org/10.3390/ijms19030694|
|It is part of:||International Journal of Molecular Sciences, 2018, vol. 19, num. 694, p. 1-33|
|Appears in Collections:||Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)|
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