Rheumatoid arthritis (RA) is a chronic inflammatory condition that affects the joints, muscles and connective tissues, leading to pain, joint deformation, muscle atrophy, loss of bone mass and osteoporosis. According to a 2019 report from the World Health Organization (WHO), approximately 20 million people worldwide suffer from RA. This condition significantly diminishes the quality of life and can lead to disability or even death in severe cases.
A clinical trial conducted in 2016 involved 50 women, as RA affects women 2 to 3 times more often than men. Participants received either 500 mg of quercetin or a placebo daily for eight weeks.
Quercetin is a naturally occurring compound found in high concentrations in foods such as chokeberries, blueberries, currants, various berries and apples. It belongs to the bioflavonoid group, which contributes to the vibrant colors of many fruits.
An analysis of the effects of supplementation found that quercetin significantly reduced morning stiffness and pain following activity. Importantly, it also improved patients’ assessments of how the disease impacted their ability to perform daily activities over the past week. Blood tests confirmed these results by showing a reduced level of high-sensitivity tumor necrosis factor alpha (hs-TNFα). This factor is crucial for evaluating the severity of the disease, as it is involved in the disease process and contributes directly to the pain experienced by patients.
Researchers believe that quercetin’s positive effects on rheumatoid arthritis symptoms may be attributed to its antioxidant properties. However, they highlight the need for further research to investigate its long-term effects, particularly in patients with more severe forms of the disease.
Based on the article by Javadi, F., Ahmadzadeh, A., Eghtesadi, S., Aryaeian, N., Zabihiyeganeh, M., Rahimi Foroushani, A., & Jazayeri, S. (2016). The Effect of Quercetin on Inflammatory Factors and Clinical Symptoms in Women with Rheumatoid Arthritis: A Double-Blind, Randomized Controlled Trial. Journal of the American College of Nutrition, 36(1), 9–15. https://doi.org/10.1080/07315724.2016.1140093