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Effects of anthocyanins on the immune and cardiovascular system

Amini, A. M. (2017) Effects of anthocyanins on the immune and cardiovascular system. PhD thesis, University of Reading

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Anthocyanins are increasingly being recognized for their potential health benefits, including effects on the immune and cardiovascular system. This PhD research project addressed some key research gaps by evaluating the effects of anthocyanins and an anthocyanin-rich blackcurrant beverage on markers of immunity and cardiovascular disease (CVD) risk. Cellular screening models examined the anti-inflammatory effects of pelargonidin-3-Oglucoside and three of its plasma metabolites in THP-1 monocytes, THP-1 macrophages and whole blood cultures. There were modest effects on the production of interleukin (IL)-6 and IL-10, while no effects were observed on IL-1β, IL-8 and tumor necrosis factor-α. The effects were dependent on the experimental model employed and the data suggest differential antiinflammatory potencies of the tested phenolic compounds and only modest effect sizes. The whole blood culture model also examined, for the first time, the effects of pelargonidin-3- O-glucoside and three of its plasma metabolites on phagocytosis and oxidative burst activity, but there were no significant effects. Subsequent studies should explore other immunomodulatory effects of dietary anthocyanins. An acute RCT investigated, for the first time, the effects of an anthocyanin-rich blackcurrant beverage in response to a high-fat meal on selected markers of CVD risk in healthy middleaged men and women. The anthocyanin-rich blackcurrant beverage significantly improved flow-mediated dilation, platelet function, systolic blood pressure and IL-8 concentrations. The effects were observed with 711 mg anthocyanins, which corresponds to 120 mg fresh blackcurrants, an amount that is high but achievable through the diet. There were no significant effects of the beverage on diastolic blood pressure, arterial stiffness, plasma concentrations of nitrite, nitrate, or numbers of endothelial or platelet microparticles. In conclusion, the data suggest that anthocyanins can attenuate deleterious effects of a dietary fat challenge and could represent an effective tool for CVD prevention.

Item Type:Thesis (PhD)
Thesis Supervisor:Yaqoob, P. and Spencer, J.
Thesis/Report Department:School of Chemistry, Food and Pharmacy
Identification Number/DOI:
Divisions:Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:78064
Date on Title Page:2016
Additional Information:Copyright material removed from Appendices 2 & 3


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