In this month’s issue, the front cover highlights research by Zhaoping Li and colleagues from the University of California, Los Angeles, USA who report the beneficial health effects of adding Hass avocado to hamburgers. The team found that ingesting the avocado with the hamburger patty led to beneficial anti-inflammatory and vascular health effects. Participants in the study who ate 250 g of beef (without avocado) experienced a significant decrease in vascular reactivity, increase of serum IL-6 and NFκB activation in PBMCs – symptoms which could be reduced by adding avocado to meat sandwiches.
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Hass avocado modulates postprandial vascular reactivity and postprandial inflammatory responses to a hamburger meal in healthy volunteers, Zhaoping Li, Angela Wong, Susanne M. Henning, Yanjun Zhang, Alexis Jones, Alona Zerlin, Gail Thames, Susan Bowerman, Chi-Hong Tseng and David Heber, Food Funct., 2013, 4, 384-391
