British Journal of Nutrition

Human and Clinical Nutrition

Strawberry anthocyanin and its association with postprandial inflammation and insulin

Indika Edirisinghea1, Katarzyna Banaszewskia1, Jack Cappozzoa1, Krishnankutty Sandhyaa1, Collin L. Ellisa2a3, Ravi Tadapanenia1, Chulani T. Kappagodaa3 and Britt M. Burton-Freemana1a2 c1

a1 National Center for Food Safety and Technology, Illinois Institute of Technology, Moffet Campus, 6502 South Archer Road, Summit-Argo, IL 60501, USA

a2 Graduate Group in Nutritional Biology and Department of Nutrition, University of California-Davis, Davis, CA 95616, USA

a3 Department of Internal Medicine, University of California-Davis, Davis, CA 95616, USA

Abstract

The present study investigates the effect of strawberry antioxidants in beverage form on meal-induced postprandial inflammatory and insulin responses in human subjects. Overweight adults (n 24) consumed a high-carbohydrate, moderate-fat meal (HCFM) accompanied by either a strawberry or a placebo beverage in a cross-over design. Postprandial changes in plasma anthocyanins, their metabolites, insulin, glucose and inflammatory markers were assessed for 6 h. The postprandial concentrations of pelargonidin sulfate and pelargonidin-3-O-glucoside were significantly increased when the strawberry beverage was consumed concurrently with the HCFM compared with the placebo beverage (P < 0·001). The strawberry beverage significantly attenuated the postprandial inflammatory response as measured by high-sensitivity C-reactive protein and IL-6 (P < 0·05) induced by the HCFM. It was also associated with a reduction in postprandial insulin response (P < 0·05). Collectively, these data provide evidence for favourable effects of strawberry antioxidants on postprandial inflammation and insulin sensitivity.

(Received July 02 2010)

(Revised February 08 2011)

(Accepted February 10 2011)

(Online publication May 16 2011)

Correspondence:

c1 Corresponding author: B. M. Burton-Freeman, fax +1 708 563 1873, email bburton@iit.edu

Footnotes

Abbreviations: ACN, acetonitrile; HCFM, high-carbohydrate, moderate-fat meal; hs-CRP, high-sensitivity C-reactive protein; IRS, insulin receptor substrate; ORAC, oxygen radical absorbance capacity; PAI-1, plasminogen activator inhibitor-1