Issue 11, 2024

A red-fleshed apple rich in anthocyanins improves endothelial function, reduces inflammation, and modulates the immune system in hypercholesterolemic subjects: the AppleCOR study

Abstract

The study determines the sustained and acute effects of a red-fleshed apple (RFA), rich in anthocyanins (ACNs), a white-fleshed apple (WFA) without ACNs, and an infusion from Aronia melanocarpa (AI) with an equivalent content of ACNs as RFA, on different cardiometabolic risk biomarkers in hypercholesterolemic subjects. A randomized, parallel study was performed for 6 weeks and two dose–response studies were performed at the baseline and after intervention. At 6 weeks, RFA consumption improved ischemic reactive hyperemia and decreased C-reactive protein and interleukine-6 compared to WFA consumption. Moreover, at 6 weeks, AI decreased P-selectin compared to WFA and improved the lipid profile. Three products reduced C1q, C4 and Factor B, and RFA and AI reduced C3. Although both RFA and AI have a similar ACN content, RFA, by a matrix effect, induced more improvements in inflammation, whereas AI improved the lipid profile. Anti-inflammatory protein modulation by proteomic reduction of the complement system and immunoglobulins were verified after WFA, AI and RFA consumption.

Graphical abstract: A red-fleshed apple rich in anthocyanins improves endothelial function, reduces inflammation, and modulates the immune system in hypercholesterolemic subjects: the AppleCOR study

Supplementary files

Article information

Article type
Paper
Submitted
20 nov 2023
Accepted
06 mai 2024
First published
16 mai 2024
This article is Open Access
Creative Commons BY-NC license

Food Funct., 2024,15, 5825-5841

A red-fleshed apple rich in anthocyanins improves endothelial function, reduces inflammation, and modulates the immune system in hypercholesterolemic subjects: the AppleCOR study

A. Pedret, J. Companys, L. Calderón-Pérez, E. Llauradó, L. Pla-Pagà, P. Salamanca, B. Sandoval-Ramírez, Ú. Catalán, S. Fernández-Castillejo, S. Yuste, A. Macià, L. Gutiérrez-Tordera, M. Bulló, J. Camps, N. Canela, R. M. Valls, L. Rubió-Piqué, M. J. Motilva and R. Solà, Food Funct., 2024, 15, 5825 DOI: 10.1039/D3FO05114E

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