Chlorella Reduces Inflammation at the Gene Level

Byron's Comments:

Chlorella is a versatile nutrient, demonstrating antioxidant and antiinflammatory support.

Study Title:

Attenuating effect of chlorella supplementation on oxidative stress and NFkappaB activation in peritoneal macrophages and liver of C57BL/6 mice fed on an atherogenic diet.

Study Abstract:

This study was designed to investigate whether chlorella supplementation may ameliorate oxidative stress and nuclear factor kappa B (NFkappaB) activation in peritoneal macrophages and liver of C57BL/6 mice fed on an atherogenic diet. The animals were maintained on an atherogenic diet (control), or an atherogenic diet supplemented with 3% (w/w) chlorella or 5% (w/w) chlorella for 12 wks. The plasma and hepatic lipid levels were not affected by chlorella supplementation. Hepatic thiobarbituric acid-reactive substances and superoxide anion production in peritoneal macrophages were significantly lower in the 5% chlorella group (p<0.05), but the glutathione level was not altered by chlorella supplementation. The hepatic antioxidative enzyme activities of Cu, Zn-superoxide dismutase and catalase were higher in the mice fed on the 5% chlorella diet (p<0.05). The plasma aspartate aminotransferase activity was lower in the mice fed on the chlorella-containing diets (p<0.05), whereas the alanine aminotransferase activity was not affected by chlorella supplementation. The NFkappaB nuclear binding activities of peritoneal macrophages and liver were significantly lower in the 5% chlorella groups (p<0.05). These results suggest that chlorella supplementation may attenuate oxidative stress by reducing reactive oxygen production and increasing antioxidative processes, thus suppressing inflammatory mediator activation in peritoneal macrophages and liver.

Study Information:

Lee HS, Choi CY, Cho C, Song Y. Attenuating effect of chlorella supplementation on oxidative stress and NFkappaB activation in peritoneal macrophages and liver of C57BL/6 mice fed on an atherogenic diet. Biosci Biotechnol Biochem. 2003 October 67(10):2083-90.
School of Food and Life Science and Biohealth Product Research Center, Inje University, Obang-dong, Kimhae, Korea.

Full Study:

http://www.jstage.jst.go.jp/article/bbb/67/10/2083/_pdf

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