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KMID : 1161420180210121253
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Journal of Medicinal Food
2018 Volume.21 No. 12 p.1253 ~ p.1259
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Resveratrol Supplementation Reduces Pain and Inflammation in Knee Osteoarthritis Patients Treated with Meloxicam: A Randomized Placebo-Controlled Study
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Marouf Bushra Hassan
Hussain Saad Abdulrahman
Ali Ziyad Serdar
Ahmmad Runj Simko
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Abstract
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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?
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KEYWORD
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inflammatory markers, knee OA, knee pain, meloxicam, resveratrol
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