The results of the clinical study showed that consumption of the experimental cake reduced significantly (p < 0.05), 4 h post-exercise, the pro-inflammatory protein levels IL-6 and CRP compared to the control group by 50% and 46% respectively
Moreover, in the experimental cake group, the level of the anti-inflammatory cytokine IL-10 was higher by 118%, 4 h post-exercise,
compared to the control group.
KERASIOTI, Efthalia, et al. Anti-inflammatory effects of a special carbohydrate–whey protein cake after exhaustive cycling in humans. Food and Chemical Toxicology, 2013, 61: 42-46