Systemic inflammatory load in humans is suppressed by consumption of two formulations of dried, encapsulated juice concentrate

Jin Y, Cui X, Singh UP, Chumanevich AA, Harmon B, Cavicchia P, Hofseth AB, Kotakadi V, Stroud B, Volate SR; Hurley TG, Hebert JR, Hofsteh LJ; Oct. 2010


The aim of this study was to examine the effects of 2 formulations of an encapsulated juice powder concentrate on markers of systemic inflammation as well as concentrations of antioxidant micronutrients and the antioxidant enzyme superoxide dismutase (SOD). 


In this double-blind, placebo-controlled trial, 117 healthy participants were randomized to take either: 1. A fruit and vegetable juice powder concentrate (FV; Juice Plus+®), 2. A fruit, vegetable and berry juice powder concentrate (FVB; Juice Plus+®), or 3. Placebo capsules for 60 days. Blood samples were analyzed at baseline and at the end of the study to determine the level of: 1. Various pro-inflammatory biomarkers (hs-CRP, MCP-1, MIP-beta, and RANTES), 2. Antioxidant micronutrients (vitamin C, vitamin E, and beta-carotene), and 3. SOD. 


In both supplementation groups, blood levels of 3 of the 4 key markers of inflammation measured (MCP-1, MIP-beta, and RANTES) were significantly reduced: MCP-1 decreased roughly 35%, MIP-beta decreased 16%, and RANTES decreased 21%. Additionally, levels of all 3 antioxidant micronutrients measured increased. Volunteers taking the juice powder supplements also showed increases in serum concentrations of SOD of 96% for the FV group and 103% for the FVB group. 


In this double-blind, randomized, placebo-controlled trial of 117 healthy individuals, we found that a fruit and vegetable juice powder concentrate, either with or without additional berry concentrate, had the capacity to reduce pro-inflammatory biological markers, as well as induce the antioxidant enzyme, SOD.

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