Synopsis

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

Flavanols, a subclass of flavonoids found in foods like cocoa, tea, apples, and berries, have been investigated for their anti-inflammatory and antioxidant properties, which are theoretically relevant to the treatment of Rheumatoid Arthritis (RA). Several in vitro and animal studies suggest that flavanols can inhibit pro-inflammatory cytokines (such as TNF-α and IL-6), reduce oxidative stress, and modulate immune cell activity, all of which are implicated in RA pathogenesis. Human evidence, however, remains limited. Some small clinical studies and pilot trials have reported modest improvements in markers of inflammation and patient-reported outcomes in people with RA or similar inflammatory conditions after consuming flavanol-rich foods or supplements. For example, green tea catechins and cocoa flavanols have been shown to reduce C-reactive protein (CRP) levels and joint tenderness in a few trials, but these studies generally have small sample sizes, short durations, and sometimes lack rigorous controls. Larger, high-quality randomized controlled trials are lacking. As a result, while there is a scientific rationale and preliminary data supporting the potential benefit of flavanols in RA, the overall evidence is weak-to-moderate and insufficient to recommend their use as a primary or adjunct therapy. More robust clinical research is needed to establish their efficacy and safety in RA management.

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