MAXIMIZING THE ANTI-INFLAMMATORY EFFECTS OF STRAWBERRY ANTHOCYANINS: UNDERSTANDING THE INFLUENCE OF CONSUMPTION TIMING VARIABLE Huang, Yancui Chronic low-grade inflammation is an emerging risk factor for chronic disease development and complication. Strawberries, rich in anthocyanins, attenuate meal-induced postprandial increases in inflammation and oxidative stress as well as improved post-meal insulin responses. Anthocyanins are considered to be responsible in part, for their health benefits. The bioavailability of anthocyanins is low and short-lived. The relationship between strawberry intake timing of consumption relative to a meal and the metabolic-, inflammatory- and oxidative stress responses that ensue are not known. Therefore, this study aimed to determine if the strawberry consumption timing would influence meal-induced oxidative-immuno-metabolic outcomes. Fourteen overweight (BMI 26 ± 2 kg/m2) healthy adults (aged 25 ± 4 years) participated in a 3-arm, placebo-controlled, crossover clinical trial. Subjects came to the research clinical on 3 different occasions for 10 hours (h) and received 3 study drinks: 2 hours before a meal, with the meal, and 2 hours after the meal. A strawberry drink was given at 1 of the 3 time points and control drinks at the alternative time points. Plasma analytes of glucose, insulin and triglycerides were measured over the 10 h along with oxidized low density lipoprotein, a marker of oxidative damage, and interleukin-6, a marker of inflammation. Results were compared between strawberry “timing” groups and with a demographically matched reference group (n=10, BMI 27 ± 2 kg/m2and aged 27 ± 4 years) that was provided only control drinks (no strawberry). Study result showed a significant reduction in postprandial blood glucose when strawberry was consumed before the meal compared to having the strawberry drink with or after the meal, p < 0.05. Compared to the reference group, eating strawberries, regardless of the consumption time, attenuated postprandial blood glucose without additional insulin, suggesting improved sensitivity. Interleukin-6was significantly lower after consuming the strawberry drink before the meal (p=0.048) and modestly lower after consuming the strawberry drink with (p=0.116) or after the meal (p=0.098) compared to the reference group. This study provides data suggesting that strawberries have a role in glycemic control and attenuating the pro-inflammatory effect of a modern diet. There may be particular advantages when consumed before a meal. M.S. in Food Safety and Technology, May 2015 Edirisinghe, Indika 2015 2015-05 Thesis application/pdf islandora:8942 http://hdl.handle.net/10560/3514 NCFST / National Center for Food Safety and Technology Illinois Institute of Technology en In Copyright http://rightsstatements.org/page/InC/1.0/ Restricted Access