Effect of resveratrol on C-reactive protein: An updated meta-analysis of randomized controlled trials

We conducted a meta-analysis on the available randomized clinical trials (RCTs) to assess the role of resveratrol in lowering C-reactive protein (CRP) and high-sensitivity CRP (hs-CRP) levels, as markers of inflammation, in various inflammatory disorders. Literature search through Medline/PubMed, Scopus, ISI Web of Science, and Cochrane Library yielded 35 RCTs (24 studies for hs-CRP and 11 studies for CRP). Pooled results revealed that resveratrol supplementation significantly reduced the hs-CRP (MWD = −0.40 mg/L; 95% CI: −0.70 to −0.09 mg/L; p =.01) and CRP (MWD = −0.31 mg/L; 95% CI: −0.47 to −0.15 mg/L; p <.001) levels in serum. Subgroup analysis revealed that resveratrol in group with ≥10 weeks significantly reduces hs-CRP levels (MWD = −0.48 mg/L; 95% CI: −0.92 to −0.04 mg/L; p =.03) and CRP (WMD = −0.47 mg/L, 95% CI = −0.69 to −0.25, p <.001). A dose of ≥500 mg/day supplementation improves the levels of CRP, but not hs-CRP. This meta-analysis demonstrates that resveratrol consumption is effective in lowering the levels of CRP and hs-CRP in inflammatory conditions, especially if supplementation takes place for ≥10 weeks with ≥500 mg/day.