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Resveratrol Supplementation Reduces Pain and Inflammation in Knee Osteoarthritis Patients Treated with Meloxicam: A Randomized Placebo-Controlled Study

Journal of Medicinal Food 2018년 21권 12호 p.1253 ~ 1259
Marouf Bushra Hassan, Hussain Saad Abdulrahman, Ali Ziyad Serdar, Ahmmad Runj Simko,
소속 상세정보
 ( Marouf Bushra Hassan ) - University of Sulaimani College of Pharmacy Department of Pharmacology and Toxicology
 ( Hussain Saad Abdulrahman ) - Al-Rafidain University College Faculty of Pharmacy Department of Pharmacology and Toxicology
 ( Ali Ziyad Serdar ) - Shar Teaching Hospital Department of Rheumatology and Orthopedics
 ( Ahmmad Runj Simko ) - Shar Teaching Hospital Department of Rheumatology and Orthopedics

Abstract


Resveratrol, a polyphenolic compound, is a powerful antioxidant with remarkable anti-inflammatory properties. Inflammation and pain plays an important role in the pathogenesis of knee osteoarthritis (OA) and could cause tissue damage and morbidity. The aim of this study was to evaluate the anti-inflammatory and pain reduction activities of orally administered resveratrol in patients with knee OA. We carried out a 90-day pilot study to evaluate the ability of orally administered resveratrol, as an adjuvant with meloxicam, to decrease knee joint pain and biomarkers of inflammation in comparison with a placebo. One hundred ten men and women (45?75 years old) diagnosed with mild to moderate knee OA were treated with 15?mg per day meloxicam and either 500?mg per day resveratrol or placebo for 90 days in a double-blind, randomized control trial. Pain severity was evaluated at the beginning and at the end of treatment using Visual Analogue Scale-100 scores. Fasting blood was collected to determine serum interleukins 1β and 6, tumor necrosis factor-α, C-reactive protein, and complement proteins C3 and C4. The resveratrol-treated group experienced a time-dependent significant decrease in pain severity (P?

키워드

inflammatory markers; knee OA; knee pain; meloxicam; resveratrol

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