Evidence supporting the use of: Flavan-3-ols
For the health condition: Rheumatoid Arthritis

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Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Flavan-3-ols, a class of polyphenolic compounds found in foods such as tea, cocoa, apples, and grapes, have been investigated for their anti-inflammatory and antioxidant properties. These properties are theoretically relevant to Rheumatoid Arthritis (RA), a chronic autoimmune disease characterized by inflammation and oxidative stress in the joints. Preclinical studies, primarily in vitro and animal models, have demonstrated that flavan-3-ols can inhibit inflammatory cytokines (such as TNF-α and IL-1β) and reduce markers of oxidative stress. Specifically, epigallocatechin gallate (EGCG), a prominent flavan-3-ol in green tea, has shown potential to modulate immune responses and decrease joint inflammation in experimental models.

However, the clinical evidence in human RA patients is limited. A few small-scale clinical trials have evaluated green tea extracts or polyphenol-rich diets in RA, with some reporting modest improvements in inflammatory markers and symptoms. Nevertheless, these studies often suffer from methodological limitations, such as small sample sizes, lack of standardization, and short durations. No large, high-quality randomized controlled trials have established flavan-3-ols as an effective treatment for RA.

In summary, while there is preclinical scientific rationale and some preliminary human data suggesting a possible benefit, the overall quality and quantity of clinical evidence are low. Thus, the use of flavan-3-ols for RA is supported by limited scientific evidence, meriting a rating of 2 out of 5.

More about flavan-3-ols
More about Rheumatoid Arthritis

Other ingredients used for Rheumatoid Arthritis

adrenal cortex
Alfalfa
algal oil
alpha-linolenic acid (ALA)
alpha-pinene
anthocyanins
ashwagandha
astaxanthin
borage oil
celery
coenzyme Q10 (CoQ10)
turmeric
curcumin
d-alpha tocopherol
DHA (docosahexaeonic acid)
diallyl disulfide (DADS)
dong quai root
DPA (docosapentaenoic acid)
EPA (eicosapentaenoic acid)
evening primrose oil
fisetin
fish protein
gamma linolenic acid (GLA)
gamma tocopherol
genistein
ginger
green lipped mussel
krill oil
luteolin
methylsulfonylmethane (MSM)
myristoleate
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phospholipids
resveratrol
rose hips
sardines
slippery elm bark
sulforaphane glucosinolate
Urolithin A
vitamin B6
vitamin C
vitamin D
vitamin D3
watercress
white willow
alpinia galangal
smilax
fumaria parviflora
Szechuan lovage
amber
teasel
guelder rose
gentiana macrophylla
Abies spectabilis
AMP-activated protein kinase (AMPK)
clematis
15,16-Dihydrotanshinone I
Aralia
Akebia
Antler
Apigenin
Abrus
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Amentoflavone
Alpha-Lipoic Acid
anthocyanidins
Ampelopsin
Actaea spicata
Arjunic Acid
Apocynin
Arctiin
Astragalin
Boswellic Acid
Baicalein
Bogbean
Boswellia
Black willow
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bovine cartilage / glycosaminoglycan
Baicalin
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Bee venom
Bergenia
Cod Liver Oil
Cortisol
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Cyanidin
Chinese Fleeceflower
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Cetylated Fatty Acids
C-Phycocyanin
Cannabidiol
Carnosic acid
Docosahexaenoic Acid
Dihomo-gamma-linolenic acid
Eicosatetraenoic acid
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Evening Primrose Oil
Fat liver oil
Fructoborate
Flemingia philippinensis
Frankincense
Flavanols
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Gypenoside
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saponins
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Sulforaphane
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Tanshinone
Uncaria
Ursolic Acid
Withanolides

Products containing flavan-3-ols

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