Raynaud's Phenomenon and the Possible Use of Foods
JFS R: Concise Reviews/Hypotheses in Food Science Raynaud’s Phenomenon and the Possible Use of Foods CHRIS I. WRIGHT, CHRISTINE I. KRONER, AND RICHARD DRAIJER R: Concise Reviews in Food Science ABSTRACT: In this article we focus on the possible use of foods to alleviate Raynaud’s phenomenon (RP). RP is evoked, predominately, by cold and results in a potent vascular constriction of the microvascular blood vessels in the hands, thus leading to reduced hand blood flow and the elevation of pain sensation. To alleviate RP by diet, food components need to be able to promote hand skin blood flow, which may be achieved using fish oil, garlic, ginkgo biloba, L-carnitine, or inositol nicotinate, or to increase hand skin temperature, using evening primrose oil, ginkgo biloba, or inositol nicotinate. Although there are a number of studies documenting such improvements with these ingredients, they often are poorly designed. Hence, there is a need for more controlled studies to substantiate their use, but also to test alternative foods or target new ones. Therefore, we also discuss some alternate food options and briefly outline clinical drugs for the treatment of RP, as their mechanisms of action may also be possible targets for food. It is the intention of this article to address the research needs of this field and to provide a better understanding of alternative options for those with RP. Keywords: Raynaud’s, vascular constriction, dietary intervention, nutraceutical, functional foods Introduction Mahoney 1999; Generini and others 2003; Herrick 2003); however, lit- here are a growing number of studies focusing on the con- tle work has been published on the use of foods as a complementary Tceivable health benefits of foods, botanicals, and supplements treatment for RP patients or as a safeguard for those at high or future (Boelsma and others 2001; Green and others 2003).
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