A Resveratrol and Polyphenol Preparation Suppresses
Oxidative and Inflammatory Stress Response to
a High-Fat, High-Carbohydrate Meal

This section is compiled by Frank M. Painter, D.C.
Send all comments or additions to:    Frankp@chiro.org

FROM: J Clin Endocrinol Metab. 2011 (May);   96 (5):   1409–1414 [Epub Feb 2]

Ghanim H, Sia CL, Korzeniewski K, Lohano T, Abuaysheh S, Marumganti A, Chaudhuri A, Dandona P.

Division of Endocrinology, Diabetes, and Metabolism, State University of New York at Buffalo, and Kaleida Health, Buffalo, New York 14209.

This clinical research study demonstrated that a unique nutritional supplement, containing resveratrol and muscadine grape polyphenols can blunt the biological stress response that occurs after consuming a high-fat, high-carbohydrate meal (HFHC). Researchers gave the participants either the resveratrol/polyphenol combination or a placebo just before consuming a 930-kcal HFHC meal, and then then observed the metabolic responses in their bloodstream over a 5-hour period. It is well-known that HCHC meals induce significant oxidative and inflammatory stress. Results showed significant blunting of the typical oxidative and biological stress response, as well as significant activation of Nrf-2, a key regulator of our antioxidant defense system, in the group consuming the supplemented polyphenols. This research nicely complements another mitochondrial mass study showing increased cellular energy production with supplemented resveratrol/polyphenols compared to resveratrol alone, and another laboratory study that showed this combination supplement was more powerful than resveratrol alone at inhibiting AGE protein formation.

The Abstract:

Background:   High-fat, high-carbohydrate (HFHC) meals are known to induce oxidative and inflammatory stress, an increase in plasma endotoxin concentrations, and an increase in the expression of suppressor of cytokine signaling-3 (SOCS-3).

Hypothesis:   The intake of a nutritional supplement containing resveratrol and muscadine grape polyphenols reduces HFHC meal-induced oxidative and inflammatory stress and stimulates the activity of the antioxidant transcription factor, NF-E2-related factor-2 (Nrf-2), and its downstream targets.

Methods:   Ten normal, healthy subjects were given a 930-kcal HFHC meal either with placebo or with the supplement. Indices of oxidative stress, inflammation, Nrf-2 binding activity, the concentrations of endotoxin (lipopolysaccharide) and lipoprotein binding protein (LBP), and the expression of toll-like receptor 4 (TLR-4), CD14, IL-1ß, TNFa, SOCS-3, Keap-1, NAD(P)H:quinone oxidoreductase-1 (NQO-1), and GST-P1 were measured.

Results:   The intake of the supplement suppressed the meal-induced elevations of plasma endotoxin and LBP concentrations, the expression of p47(phox), TLR-4, CD14, SOCS-3, IL-1ß, and Keap-1, while enhancing Nrf-2 binding activity and the expression of NQO-1 and GST-P1 genes.

Conclusion:   A supplement containing resveratrol and muscadine polyphenols suppresses the increase in oxidative stress, lipopolysaccharide and LBP concentrations, and expression of TLR-4, CD14, IL-1ß and SOCS-3 in mononuclear cells after an HFHC meal. It also stimulates specific Nrf-2 activity and induces the expression of the related antioxidant genes, NQO-1 and GST-P1. These results demonstrate the acute antioxidant and antiinflammatory effects of resveratrol and polyphenolic compounds in humans in the postprandial state.

Return to the RESVERATROL Page

Since 2-05-2011