Asthma Treatment in Fruit?
Reported March 30, 2010
(Ivanhoe Newswire) — Natural chemicals from black currants may improve breathing in some types of asthma.
Researchers found a compound from a New Zealand black currant may reduce lung inflammation with a multi-action assault in allergy-induced asthma. Laboratory experiments showed the compound enhanced the natural defense mechanisms in lung tissue by suppressing inflammation-causing reactions and minimizing inflammation.
While fruit consumption has been shown to reduce symptoms in allergy-induced asthma, this research is the first to provide insight into the mechanism by which this may occur. The researchers identified the component, epigallocatechin, which reduced inflammation in lung tissue. Epigallocatechin is a known antioxidant and a major component of proanthocyanidins found in blackcurrants.
In the study, cells from lung tissue were used to test the effects on the immune system of a proanthocyanidin rich extract from black currant cultivars grown in New Zealand.
When the lungs are exposed to allergens, the body’s natural response is to attack the perceived foreign body, which, in some individuals, results in long-term inflammation. Selective compounds found in fruit and vegetables may work together with the body’s own natural defense mechanism to suppress long-term lung inflammation.
This study shows that epigallocatechin from black currants works in conjunction with other natural immune responses that occur at the same time to reduce inflammation. These actions are distinct from the inflammation-reducing activity of another group of compounds, anthocycanins, which are also rich in black currants. Anthocyanins are known for their antioxidant properties and have been shown by the research group to influence inflammatory mechanisms and complement the body’s own natural immune responses. The research shows some compounds in fruit thought to promote health with their antioxidant activity are keeping us well by other means.
“To find natural compounds that potentially reduce lung inflammation and complement the body’s own immune response is an exciting breakthrough,” study lead author Dr. Roger Hurst was quoted as saying. “Should we discover more about how this works, we may eventually develop foods containing these compounds that could provide more natural alternatives to assist conventional drug treatments for asthma and even other allergic reactions.”
SOURCE: Molecular Nutrition and Food Research, March 25, 2010
