# Development of an In Vitro Whole Blood Model to Study Anti-Inflammatory Effects of Strawberry Polyphenolic Compounds and Postprandial Inflammation

## TL;DR

Researchers developed a lab model using whole blood to study how strawberry polyphenols reduce inflammation after eating, which could help prevent metabolic diseases.

## Contribution

A novel in vitro whole blood model was developed to study anti-inflammatory effects of strawberry polyphenols and postprandial inflammation.

## Key findings

- Strawberry extracts significantly reduced LPS-induced cytokines in whole blood.
- High glucose levels caused non-significant increases in IL-6.
- The model shows potential for exploring anti-inflammatory effects of fruit components.

## Abstract

Postprandial inflammation, characterized by elevated cytokines, is linked to metabolic diseases. Polyphenol-rich fruits like strawberries possess anti-inflammatory properties that may help reduce this response. Because clinical studies are often costly and time-consuming, this study aimed to develop an in vitro model using whole blood to examine the effect of bioactive components such as polyphenols on postprandial inflammation. Whole blood from healthy adults was exposed to lipopolysaccharides (LPS) and high glucose concentrations (250/500 mg/dL), as well as strawberry extract (100 ng/mL). Cytokines (interleukin-6 and -1 beta; IL-6, IL-1β, and Tumor Necrosis Factor-alpha; TNF-α) were quantified using the Luminex multiplex assay. High glucose levels caused non-significant increases in IL-6 (p > 0.05), while strawberry extracts significantly reduced LPS-induced cytokines (p < 0.05). These findings demonstrate the potential of using whole blood in vitro systems to model inflammation and to explore the anti-inflammatory effects of fruit components such as polyphenols from strawberries.