Anti-inflammatory effects of flavonoids.
By S. Maleki, J. Crespo, B. Cabanillas. Food Chemistry, 2019
1,038 citations recorded by the source corpus.
Inflammation plays a key role in diseases such as diabetes, asthma, cardiovascular diseases and cancer. Diet can influence different stages of inflammation and can have an important impact on several inflammatory diseases. Increasing scientific evidence has shown that polyphenolic compounds, such as flavonoids, which are found in fruits, vegetables, legumes, or cocoa, can have anti-inflammatory properties. Recent studies have demonstrated that flavonoids can inhibit regulatory enzymes or transcription factors important for controlling mediators involved in inflammation. Flavonoids are also known as potent antioxidants with the potential to attenuate tissue damage or fibrosis. Consequently, numerous studies in vitro and in animal models have found that flavonoids have the potential to inhibit the onset and development of inflammatory diseases. In the present review, we focused in flavonoids, the most abundant polyphenols in the diet, to give an overview of the most recent scientific knowledge about their impact on different inflammatory diseases.
Subfields: Biochemistry, Endocrinology, Diabetes and Metabolism, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/ce9d62902a8b7f593c8e1d4a6afedc0259740722
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Citations in the corpus
- Plant Flavonoids: Chemical Characteristics and Biological Activity (2021, background): “Usually, the inflammation process is rapid and self-limiting, but in some cases, prolonged inflammation periods contribute to the development of several chronic or degenerative disorders like cancer, diabetes, cardiovascular and neurodegenerative diseases, and obesity [8].”