DIETARY MODULATION OF MARKERS OF INFLAMMATION AND OXIDATION AS RISK FACTORS OF CHRONIC, DEGENERATIVE DISEASES
Food Components and Health Laboratory
Project Number: 1235-51530-008-00
Start Date: May 20, 2004
End Date: Jan 22, 2009
To determine if black tea antioxidants reduce oxidative damage and inflammation, and improve endothelial function and lipoprotein profile in cigarette smokers, and to determine the relative antioxidant effect of caffeine and tea flavanoids, to determine acute effects of drinking green, oolong, and black tea and other sources of polyphenols on insulin sensitivity, plasma antioxidant status, plasma triglyceride concentration, and whole body cytokine response of diabetics following consumption of a moderately high glycemic meal, and to determine if longer-term consumption of green, oolong, and black tea and other sources of polyphenols improves plasma antioxidant status, cardiovascular disease risk factors and glucose metabolism for individuals at risk for type II diabetes (prediabetics).
Dietary intervention studies will be conducted with human volunteers who are increased risk for chronic, degenerative diseases, such as diabetes, cardiovascular disease, cancer and obesity. Dietary interventions will focus on sources of polyphenols that may decrease macromolecular and physiological oxidative stress and decrease inflammation.