Resveratrol is a polyphenol produced by several plants in response to injury or pathogenic attack. Throughout the health community, this property has sparked great interest—if resveratrol is used by plants for protection, will it do the same for people?

Over the years, it has been proven that resveratrol can inhibit established inflammation, but the opposite has been less studied. Can this natural polyphenol prevent inflammation in the first place? In 2017, Jhou et al. published an article researching just that. They induced lupus-like disease in mice, and then for six weeks dosed the control group with olive oil and the experimental group with high doses of resveratrol. At the end of the trial it was observed that the experimental group had reduced kidney damage (lupus nephritis) and prolonged survival. The mechanism was fascinating. Resveratrol increased the number of FcγRIIB receptors on B cells, the type of white blood cells that produce autoimmune antibodies. The FcγRIIB receptors are like ‘death receptors’—when they are present they selectively kill off B cells, thereby preventing the production of autoimmune antibodies in the first place. This study highlights the exciting potential for the use of resveratrol in systemic lupus erythematosus, not only an anti-inflammatory, but also a natural immune modulator.

References

  1. Jhou, J.P., et al. (2017). Upregulation of FcγRIIB by resveratrol via NF-κB activation reduces B-cell numbers and ameliorates lupus. Exp Mol Med, 49(9):e381.

Recipe

ROASTED PUMPKIN SOUP

The risk of developing heart disease is substantially higher in those with systemic lupus erythematosus. As such, a heart-healthy diet is imperative. Keeping sodium low, and increasing sources of potassium are two great ways to reduce the likelihood of developing high blood pressure. Pumpkins are a great source of potassium, vitamin A and fibre. Not to mention, the velvety robust flavour of this winter squash lends itself perfectly to the holiday season. So light a fire, grab a warm drink and infuse your home with the sweet aromatic notes of this roasted pumpkin soup.

NOTE: If you have kidney disease, alternatively, a low potassium diet should be followed.

Servings: 4-6

Ingredients

1.5 kg Pumpkins (use small pumpkins not the large ones)
1/3 cup + 2 Tbsp Coconut (melted) or avocado oil
¼ – ½ tsp Chili powder
1-2 tsp Ground coriander
Dash Sea salt
Dash Black pepper
1 Large onion, chopped
3 cloves Garlic, minced
1 Carrot, peeled and chopped
1 stick Celery, chopped
1 L Hot organic vegetable stock

Optional Toppings

  • Dollop of canned coconut milk
  • Fresh thyme
  • Pomegranate seeds
  • Roasted pumpkin seeds

Instructions

  1. Preheat the oven to 340°F.
  2. Half the pumpkin(s) and remove the seeds. Chop into wedges.
  3. Place the pumpkin on a baking sheet, skin-side down, and drizzle with 1/3 cup of melted coconut oil or avocado oil.
  4. Sprinkle the chili powder, coriander, sea salt and black pepper over the pumpkin.
  5. Flip the pumpkin wedges so they are skin-side up and roast for 1 hour.
  6. While the pumpkin is cooking, chop the remaining vegetables.
  7. Over medium heat, add 2 Tbsp of coconut oil or avocado oil to a large saucepan. Sautee the chopped vegetables for 15 min or until soft.
  8. When the pumpkin is ready, allow it to cool a little and scoop out the fruit. Discard the skin.
  9. Add the pumpkin to the pan with the hot stock.
  10. Blend with a stick blender, adding a little more water or sea salt if desired.
  11. Transfer to a bowl and garnish with the optional toppings.