Synopsis

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

Flavanols are a subclass of flavonoids, polyphenolic compounds found in foods such as cocoa, tea, apples, and berries. Their use in supporting or treating rheumatoid arthritis (RA) is primarily justified by limited scientific evidence, rather than tradition. Several preclinical studies have demonstrated that flavanols, particularly epicatechin and catechin, possess anti-inflammatory and antioxidant properties, which may be beneficial in the context of RA, a disease characterized by chronic inflammation and oxidative stress. Some small-scale human studies and animal model research suggest that flavanol-rich foods or extracts may reduce markers of inflammation, such as C-reactive protein (CRP) and tumor necrosis factor-alpha (TNF-α), relevant to RA pathogenesis. However, these studies are generally of low methodological quality, with small sample sizes and short durations, and direct clinical trials evaluating flavanols specifically as a treatment for RA are lacking. Major rheumatology guidelines do not currently recommend flavanol supplementation for RA management. In summary, while there is some scientific rationale and limited evidence supporting a potential benefit of flavanols for RA due to their anti-inflammatory effects, the overall quality and quantity of evidence is low, justifying a modest rating of 2 out of 5.

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