Pain severity decreased significantly with resveratrol and blood levels of several inflammatory biomarkers were significantly reduced, accorded to the results published in Journal of Medicinal Food, a peer-reviewed journal fromMary Ann Liebert, Inc., publishers.
Resveratrol, a polyphenol extracted from grape seeds has proven anti-inflammatory properties. The orally administered resveratrol, given as an adjuvant with meloxicam, led to a significant reduction in the total pain score and to significantly lower levels of serum biomarkers of inflammation common in knee osteoarthritis including TNF-a, interleukin IL-1ß, and IL-6.
Source: Mary Ann Liebert, Inc., Publishers
Full bibliographic information
Resveratrol Supplementation Reduces Pain and Inflammation in Knee Osteoarthritis Patients Treated with Meloxicam: A Randomized Placebo-Controlled Study
Journal of Medicinal Food.