Effect of resveratrol on C-reactive protein: An updated meta-analysis of randomized controlled trials.

Abstract

We conducted a meta-analysis on the available randomized clinical trials (RCTs) to assess the role of resveratrol in lowering C-reactive protein (CRP) and high-sensitivity CRP (hs-CRP) levels, as markers of inflammation, in various inflammatory disorders. Literature search through Medline/PubMed, Scopus, ISI Web of Science, and Cochrane Library yielded 35 RCTs (24 studies for hs-CRP and 11 studies for CRP). Pooled results revealed that resveratrol supplementation significantly reduced the hs-CRP (MWD\xa0=\xa0-0.40\u2009mg/L; 95% CI: -0.70 to -0.09\u2009mg/L; p\xa0=\xa0.01) and CRP (MWD\xa0=\xa0-0.31\u2009mg/L; 95% CI: -0.47 to -0.15\u2009mg/L; p\u2009<\u2009.001) levels in serum. Subgroup analysis revealed that resveratrol in group with ≥10\u2009weeks significantly reduces hs-CRP levels (MWD\xa0=\xa0-0.48\u2009mg/L; 95% CI: -0.92 to -0.04\u2009mg/L; p\xa0=\xa0.03) and CRP (WMD\xa0=\xa0-0.47\u2009mg/L, 95% CI\xa0=\xa0-0.69 to -0.25, p\u2009<\u2009.001). A dose of ≥500\u2009mg/day supplementation improves the levels of CRP, but not hs-CRP. This meta-analysis demonstrates that resveratrol consumption is effective in lowering the levels of CRP and hs-CRP in inflammatory conditions, especially if supplementation takes place for ≥10\u2009weeks with ≥500\u2009mg/day.