Dietary Constituents as Novel Therapies for Pain

Tall, Jill M.; Raja, Srinivasa N.

doi:10.1097/00002508-200401000-00005

Cited by 52 publications

(36 citation statements)

References 92 publications

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“…These mechanisms include antioxidant and anti-inflammatory support, pain reduction by analgesic effects, and direct effects on gene expression. Berry polyphenols have been implemented to affect all 3 mechanisms, [4][5][6][7] and consumption of certain berries therefore receives special attention as dietary support for healthy aging.…”

Section: Introductionmentioning

confidence: 99%

Pain Reduction and Improvement in Range of Motion After Daily Consumption of an Açai (Euterpe oleracea Mart.) Pulp–Fortified Polyphenolic-Rich Fruit and Berry Juice Blend

Jensen

Ager

Redman

et al. 2011

Journal of Medicinal Food

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Dietary interventions involving antioxidants are of interest for reducing inflammation, improving joint motion, and altering pain perception. We evaluated the effect of oral consumption of a fruit and berry blend on pain and range of motion (ROM). This open-label clinical pilot study involved 14 study participants with limitations in ROM that was associated with pain and affected daily living. Participants included but were not limited to those with age-related osteoarthritis. Study participants consumed 120 mL MonaVie Active Ò fruit juice, predominantly containing açai pulp (Euterpe oleracea Mart.) and other fruit concentrates, daily for 12 weeks. Study participants were assessed at baseline and 2, 4, 8, and 12 weeks by structured nurse interviews, pain and activities of daily living (ADL) questionnaires, blood samples, and ROM assessment. Pain was scored by using a visual analogue scale. ROM was assessed by using dual digital inclinometry as recommended by American Medical Association guidelines. Consumption of the juice resulted in significant pain reduction, improved ROM measures, and improvement in ADLs. Serum antioxidant status, as monitored by the cell-based antioxidant protection in erythrocytes (CAP-e) assay, was improved within 2 weeks and continued to improve throughout the 12 weeks of study participation (P < .01). The inflammatory marker C-reactive protein was reduced at 12 weeks, but this change did not reach statistical significance. Lipid peroxidation decreased mildly at 12 weeks. The antioxidant status, as measured by the CAP-e bioassay, showed the best correlation with improvements in physical well-being (pain, ROM, and ADL). The significant association among increased antioxidant status, improved ROM, and pain reduction warrants further study.

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Section: Introductionmentioning

confidence: 99%

Pain Reduction and Improvement in Range of Motion After Daily Consumption of an Açai (Euterpe oleracea Mart.) Pulp–Fortified Polyphenolic-Rich Fruit and Berry Juice Blend

Jensen

Ager

Redman

et al. 2011

Journal of Medicinal Food

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“…Potencial ação antioxidante e antiinflamatória justificaria propriedades antinociceptivas do açúcar, da soja, da torta de morango e até da canja de galinha [96][97][98][99] . O prazer da degustação do sabor doce eleva as endorfinas no sistema nervoso central, sobretudo no recém-nascido; inclusive, este efeito alimentar pode ser bloqueado pela naloxona.…”

Section: Dietaunclassified

“…Although the impact of time on the action and effect of anesthetics, analgesics, sedatives, and adjuvants has been demonstrated scientifically, it is not frequent the chronobiological and/or chronopharmacological study during anesthesia in anesthetic research [86][87][88][89][90][91][92][93][94][95] . strawberry pie, and even chicken soup [96][97][98][99] . The pleasure of savoring a sweet taste increases the values of endorphins in the central nervous system, especially in the newborn; this effect can be blocked by naloxone.…”

Section: Timementioning

confidence: 99%

Analgesia adjuvante e alternativa

Vale¹

2006

Rev. Bras. Anestesiol.

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“…Flavonoids are polyphenolic plant compounds, of which the pigments anthocyanins are a subclass. These pigments have been shown to have antioxidant and antiinflammatory activity among other beneficial properties [2,5,6].…”

Section: Introductionmentioning

confidence: 99%

“…During the last decade, tart cherry has received special attention with respect to its health benefits due to its high polyphenolic content [3,5,7]. The literature on the health benefits of tart cherry has generally focused on their role in the prevention, treatment, and recovery of soft tissue injuries and pain remediation [8,9].…”

Section: Introductionmentioning

confidence: 99%

Tart cherry in amelioration of pain in the elderly

Tiernan

Imrhan

Prasad

et al. 2016

NUA

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Abstract. BACKGROUND:Tart cherry, rich in bioactive polyphenols, has received attention in the past decade for reported health benefits due to its high polyphenolic content. OBJECTIVE: To determine whether there is a potential role for tart cherry or its isolated components in amelioration of pain relief in chronic diseases that may affect the elderly. METHODS:In vitro and in vivo human and animal studies that utilized tart cherry or extracts of tart cherry compounds to determine an effect on oxidative stress, inflammation, muscle damage, and pain were reviewed and summarized (Table 1). RESULTS: Tart cherry and its isolated compounds have demonstrated antioxidant and anti-inflammatory effects both in vitro and in vivo which may improve self-reported pain. In humans, these include modest improvements in gout flare incidents, and self-reported pain in fibromyalgia, osteoarthritis (OA), and conditions of induced oxidative stress and muscle damage. Beneficial biochemical changes were also reported for inflammatory and oxidative biomarkers such as serum urate, C-reactive protein (CRP), and interleukin-6 (IL-6). However, most studies reported to date have insufficient sample size, treatment duration, and statistical power to draw any firm conclusions. CONCLUSIONS: Consumption of tart cherries and their bioactive constituents may be a potential novel therapy for reducing the pain associated with chronic diseases particularly common to an aged population. Larger, more rigorous trials are needed to reach any firm conclusions.

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Dietary Constituents as Novel Therapies for Pain

Cited by 52 publications

References 92 publications

Pain Reduction and Improvement in Range of Motion After Daily Consumption of an Açai (Euterpe oleracea Mart.) Pulp–Fortified Polyphenolic-Rich Fruit and Berry Juice Blend

Pain Reduction and Improvement in Range of Motion After Daily Consumption of an Açai (Euterpe oleracea Mart.) Pulp–Fortified Polyphenolic-Rich Fruit and Berry Juice Blend

Analgesia adjuvante e alternativa

Tart cherry in amelioration of pain in the elderly

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