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.