COPENHAGEN (Dispatches) -- Researchers have recently found that a combination of proteins and antioxidants doubles the anti-inflammatory properties in immune cells.
According to a new study carried by the scientists at the Department of Food Science, in collaboration with researchers from the Department of Veterinary and Animal Sciences, at University of Copenhagen, a polyphenol reacts with an amino acid, its inhibitory effect on inflammation in immune cells is enhanced. As such, it is clearly imaginable that this combination could also have a beneficial effect on inflammation in humans.
The researchers applied artificial inflammation to immune cells. Some of the cells received various doses of polyphenols that had reacted with an amino acid, while others only received polyphenols in the same doses. A control group received nothing.
They observed that immune cells treated with the combination of polyphenols and amino acids were twice as effective at fighting inflammation as the cells to which only polyphenols were added.
Whenever bacteria, viruses and other foreign substances enter the body, our immune systems react by deploying white blood cells and chemical substances to protect us. This reaction, commonly known as inflammation, also occurs whenever we overload tendons and muscles and is characteristic of diseases like rheumatoid arthritis.
Antioxidants known as polyphenols are found in humans, plants, fruits and vegetables. This group of antioxidants is also used by the food industry to slow the oxidation and deterioration of food quality and thereby avoid off flavors and rancidity. Polyphenols are also known to be healthy for humans, as they help reduce oxidative stress in the body that gives rise to inflammation.