Annatto carotenoids and a high-calorie meal in healthy people
What it found
In a small group of healthy people, norbixin from annatto lowered signs of inflammation and fat oxidation in the hours after a high-calorie meal.
Bixin only partly lowered fat oxidation.
What they found
Studies in people
Norbixin and inflammation
Norbixin reduced the levels of inflammatory cytokines (IL-1, IL-6 and TNF-α) in the blood 60 to 120 minutes after the meal.
Norbixin and fat oxidation
Norbixin also reduced lipid oxidation in the same 60 to 120 minute window after the meal.
Norbixin and blood markers
Norbixin did not affect the biochemical blood markers measured.
Bixin and fat oxidation
Bixin only partially prevented the lipid oxidation caused by the meal.
What the authors conclude
“Results indicate that the intake of NBIX may be an alternative to reduce the postprandial inflammatory and oxidative stress responses to high-calorie meals.”
Also in their conclusions
- They say the intake of norbixin may be an alternative to reduce the postprandial inflammatory and oxidative stress responses to high-calorie meals.
How it was done
The authors wanted to see whether annatto carotenoids taken with a single high-fat, high-carbohydrate meal affect blood markers, inflammation and oxidative stress afterwards.
Twelve healthy subjects (6 men, 6 women) took part in a randomised, controlled crossover study. After fasting blood samples, they ate a high-calorie meal with no carotenoid, with 1.2mg/kg bixin, or with 0.06mg/kg norbixin. Blood was taken 60, 120 and 240 minutes after the meal.
What it can’t tell you
- We summarised it from the abstract only.
- This was a small study in healthy people, so the results may not apply to other groups.
- It only looked at the hours after a single meal, not at long-term effects.
Who paid
- Authors work at
- Federal University of Santa Maria, Brazil
The paper
- Title
- Annatto carotenoids attenuate oxidative stress and inflammatory response after high-calorie meal in healthy subjects
- Type
- Study
- Evidence
- Studies in people
- Summarised from
- Abstract only
- Cite
- Roehrs M, Conte L, da Silva DT, et al (2017). Annatto carotenoids attenuate oxidative stress and inflammatory response after high-calorie meal in healthy subjects. Food research international (Ottawa, Ont.). doi:10.1016/j.foodres.2017.08.005PubMed 28873749DOI
Summary written 26 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error