Vitamin B5 Reduces Chronic Inflammation
High dietary intakes of vitamin B5 reduce the chronic inflammation that causes many diseases.
A Korean study published in the journal Nutrition, Metabolism and Cardiovascular Diseases shows that people with the highest vitamin B5 dietary intakes have a lower level of inflammation.
Chronic inflammation, detected by an elevation of the C-reactive protein in the blood, plays an important role in the development of many diseases. Decreasing chronic inflammation reduces the risk of cardiovascular disease but also of osteoarthritis, cancer or Alzheimer’s disease.
In this five-year study, the researchers evaluated the dietary intakes of vitamin B5 of 908 people and determined in parallel their levels of C-reactive protein. Mean daily intakes of vitamin B5 were 4.5 mg in men and 4 mg in women. The results also showed that those with the highest intakes of vitamin B5 at the start of the study but also during follow-up also had lower C-reactive protein concentrations at the end indicating lower inflammation.
Vitamin B5 (pantothenic acid) may decrease inflammation by increasing the synthesis of coenzyme A and promoting the synthesis of glutathione (an antioxidant) thus reducing oxidative stress. The latter plays an important role in the development of chronic inflammatory diseases.
You will find this vitamin mainly in offal (liver and kidneys especially), chicken, beef, eggs, mushrooms (especially shiitake), whole grains, oats or broccoli.