An extract from the seeds of avocados exhibited anti-inflammatory properties in a laboratory study, according to Penn State (USA) researchers, and it represents a potential source for novel anti-inflammatory compounds that could be developed as a functional food ingredient or pharmaceuticals.

“The level of activity that we see from the extract is very good,” said Joshua Lambert, associate professor of food science. “We saw inhibitory activity at concentrations in the low microgram-per-milliliter range, which is an acceptable amount of activity to justify further studies.”

 “If we can return value to avocado growers or avocado processors, that would be a benefit,” he said. “And if we can reduce the amount of this material being dumped in landfills, that would be a good thing, given the huge amount of avocados that are consumed,” said Dr Lambert, whose research group in the College of Agricultural Sciences conducted the study.

Findings could be important because cancer, cardiovascular diseases, arthritis, colitis are associated with chronic inflammation

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