ISLAMABAD: A new study finds that lutein, a compound that gives egg yolk and some plants their color, can reduce chronic inflammation in patients with coronary artery disease, the most common type of heart disease.
Coronary artery disease develops because a process called atherosclerosis builds up fatty deposits, or plaque, in the walls of the arteries that supply blood to the heart. This results in narrowing arteries that can partially or totally block the flow of blood.
Over time, as the plaque builds up and the arteries become narrower, the heart muscle does not get enough blood. This can cause angina, which is a condition felt as pain or discomfort in the chest and the most common symptom of coronary artery disease.
Coronary artery disease can also lead to heart failure, a condition wherein the heart cannot pump enough blood to meet the body’s needs. Other problems, such as irregular heartbeat, or arrhythmia, can also develop.
Advances in basic science have shown that atherosclerosis is not just a fat-depositing process; it also involves an ongoing inflammatory response that plays a key role in all stages of the disease.
Study leader Lena Jonasson, who is a cardiology consultant and LiU professor in medical and health sciences, says, “We know that chronic inflammation is associated with a poorer prognosis.”
She explains that a significant number of patients who have had a heart attack continue to have persistent low-level inflammation in their bodies, even after effective treatments that involve drugs, revascularization, and lifestyle changes.
Prof. Jonasson and colleagues refer to previous studies that have suggested that what we eat can affect inflammation in our bodies. They highlight a group of compounds called carotenoids, which are “antioxidants with potential anti-inflammatory properties.”
Carotenoids are a large family of fat-soluble pigments – that is, compounds that give color to other materials – that are naturally present in vegetables and some animal foods.
The family includes some well-known pigments such as beta-carotene and lycopene. Foods that are rich in lutein – the carotenoid at the center of the new study – include dark green leafy vegetables such as spinach, parsley, and kale. Lutein is also present in egg yolk.
Several studies have found that low levels of carotenoids are linked to higher levels of inflammation markers in the blood. Prof. Jonasson and colleagues wanted to investigate this further, to address the question of whether or not carotenoids themselves possess anti-inflammatory effects.
However, the results showed that lutein was the only carotenoid that showed an association with levels of IL-6: “the higher the level of lutein in the blood, the lower the level of IL-6.”
Prof. Jonasson comments, “The patients were receiving the best possible treatment for their disease according to clinical guidelines, but even so, many of them had a persistent inflammation. At the same time, the patients had lower levels of lutein.”
The team then explored what might be happening at the cell level to produce this effect. After studying immune cells isolated from the blood of patients with coronary artery disease, they found that treatment with lutein reduced the cells’ inflammation activity. The carotenoid reduced the cells’ production and release of inflammatory cytokines, which are signaling molecules that promote inflammation.