Culinary Herbs and Intestinal Permeability (CHIP) Study
Alexandra Vita, PhD, Ryan Bradley, ND, MPH, Heather Zwickey, PhD
This cross-sectional study aims to examine the relationship between the use of culinary herbs and spices, intestinal health, and inflammation. To do so, we will evaluate if associations between culinary herb-derived polyphenol consumption, the gut microbiome, and intestinal permeability biomarkers differ between healthy adults and adults with rheumatoid arthritis (RA).
Increasing evidence suggests that polyphenol consumption may exert a protective effect on intestinal barrier function through several microbiota-mediated mechanisms. Therefore, we hypothesize that intestinal dysbiosis, such as that which is experienced by many individuals with RA, may impact the beneficial bioactivity of these compounds. Further assessment of these relationships may have future implications for dietary recommendations in the context RA.