Fruit polyphenols, immunity and inflammation

Flavonoids are a large class of naturally occurring compounds widely present in fruits, vegetables and beverages derived from plants. These molecules have been reported to possess a wide range of activities in the prevention of common diseases, including CHD, cancer, neurodegenerative diseases, gast...

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Bibliographic Details
Published inBritish journal of nutrition Vol. 104; no. S3; pp. S15 - S27
Main Authors González-Gallego, Javier, García-Mediavilla, M. Victoria, Sánchez-Campos, Sonia, Tuñón, María J.
Format Journal Article
LanguageEnglish
Published Cambridge, UK Cambridge University Press 01.10.2010
CABI Pub
Subjects
Animal models
Animals
anti-inflammatory activity
Anti-Inflammatory Agents
Anti-Inflammatory Agents - pharmacology
beverages
chemistry
Clinical trial
Diet
digestive system diseases
drug effects
epidemiological studies
Epidemiology
Exercise
Flavonoids
Flavonoids - pharmacology
Fruit
Fruit - chemistry
Fruits
genes
Humans
Immune system
Immunity
Immunity - drug effects
Immunologic Factors
Immunologic Factors - pharmacology
in vitro studies
Inflammation
Inflammation - prevention & control
Inflammatory diseases
laboratory animals
Metabolites
neurodegenerative diseases
Nutrition research
pharmacology
Phenols
Phenols - pharmacology
Phytochemicals
Phytotherapy
Plant Extracts
Plant Extracts - pharmacology
Polyphenols
prevention & control
prospective studies
protein synthesis
Tea
Tea - chemistry
vegetables
Clinical trial
Flavonoids
Inflammation
Exercise
Immunity
Epidemiology
Online AccessGet full text
ISSN0007-1145
1475-2662
1475-2662
DOI10.1017/S0007114510003910

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Abstract Flavonoids are a large class of naturally occurring compounds widely present in fruits, vegetables and beverages derived from plants. These molecules have been reported to possess a wide range of activities in the prevention of common diseases, including CHD, cancer, neurodegenerative diseases, gastrointestinal disorders and others. The effects appear to be related to the various biological/pharmacological activities of flavonoids. A large number of publications suggest immunomodulatory and anti-inflammatory properties of these compounds. However, almost all studies are in vitro studies with limited research on animal models and scarce data from human studies. The majority of in vitro research has been carried out with single flavonoids, generally aglycones, at rather supraphysiological concentrations. Few studies have investigated the anti-inflammatory effects of physiologically attainable flavonoid concentrations in healthy subjects, and more epidemiological studies and prospective randomised trials are still required. This review summarises evidence for the effects of fruit and tea flavonoids and their metabolites in inflammation and immunity. Mechanisms of effect are discussed, including those on enzyme function and regulation of gene and protein expression. Animal work is included, and evidence from epidemiological studies and human intervention trials is reviewed. Biological relevance and functional benefits of the reported effects, such as resistance to infection or exercise performance, are also discussed.
AbstractList Flavonoids are a large class of naturally occurring compounds widely present in fruits, vegetables and beverages derived from plants. These molecules have been reported to possess a wide range of activities in the prevention of common diseases, including CHD, cancer, neurodegenerative diseases, gastrointestinal disorders and others. The effects appear to be related to the various biological/pharmacological activities of flavonoids. A large number of publications suggest immunomodulatory and anti-inflammatory properties of these compounds. However, almost all studies are in vitro studies with limited research on animal models and scarce data from human studies. The majority of in vitro research has been carried out with single flavonoids, generally aglycones, at rather supraphysiological concentrations. Few studies have investigated the anti-inflammatory effects of physiologically attainable flavonoid concentrations in healthy subjects, and more epidemiological studies and prospective randomised trials are still required. This review summarises evidence for the effects of fruit and tea flavonoids and their metabolites in inflammation and immunity. Mechanisms of effect are discussed, including those on enzyme function and regulation of gene and protein expression. Animal work is included, and evidence from epidemiological studies and human intervention trials is reviewed. Biological relevance and functional benefits of the reported effects, such as resistance to infection or exercise performance, are also discussed. [PUBLICATION ABSTRACT]
Flavonoids are a large class of naturally occurring compounds widely present in fruits, vegetables and beverages derived from plants. These molecules have been reported to possess a wide range of activities in the prevention of common diseases, including CHD, cancer, neurodegenerative diseases, gastrointestinal disorders and others. The effects appear to be related to the various biological/pharmacological activities of flavonoids. A large number of publications suggest immunomodulatory and anti-inflammatory properties of these compounds. However, almost all studies are in vitro studies with limited research on animal models and scarce data from human studies. The majority of in vitro research has been carried out with single flavonoids, generally aglycones, at rather supraphysiological concentrations. Few studies have investigated the anti-inflammatory effects of physiologically attainable flavonoid concentrations in healthy subjects, and more epidemiological studies and prospective randomised trials are still required. This review summarises evidence for the effects of fruit and tea flavonoids and their metabolites in inflammation and immunity. Mechanisms of effect are discussed, including those on enzyme function and regulation of gene and protein expression. Animal work is included, and evidence from epidemiological studies and human intervention trials is reviewed. Biological relevance and functional benefits of the reported effects, such as resistance to infection or exercise performance, are also discussed.
Flavonoids are a large class of naturally occurring compounds widely present in fruits, vegetables and beverages derived from plants. These molecules have been reported to possess a wide range of activities in the prevention of common diseases, including CHD, cancer, neurodegenerative diseases, gastrointestinal disorders and others. The effects appear to be related to the various biological/pharmacological activities of flavonoids. A large number of publications suggest immunomodulatory and anti-inflammatory properties of these compounds. However, almost all studies are in vitro studies with limited research on animal models and scarce data from human studies. The majority of in vitro research has been carried out with single flavonoids, generally aglycones, at rather supraphysiological concentrations. Few studies have investigated the anti-inflammatory effects of physiologically attainable flavonoid concentrations in healthy subjects, and more epidemiological studies and prospective randomised trials are still required. This review summarises evidence for the effects of fruit and tea flavonoids and their metabolites in inflammation and immunity. Mechanisms of effect are discussed, including those on enzyme function and regulation of gene and protein expression. Animal work is included, and evidence from epidemiological studies and human intervention trials is reviewed. Biological relevance and functional benefits of the reported effects, such as resistance to infection or exercise performance, are also discussed.Flavonoids are a large class of naturally occurring compounds widely present in fruits, vegetables and beverages derived from plants. These molecules have been reported to possess a wide range of activities in the prevention of common diseases, including CHD, cancer, neurodegenerative diseases, gastrointestinal disorders and others. The effects appear to be related to the various biological/pharmacological activities of flavonoids. A large number of publications suggest immunomodulatory and anti-inflammatory properties of these compounds. However, almost all studies are in vitro studies with limited research on animal models and scarce data from human studies. The majority of in vitro research has been carried out with single flavonoids, generally aglycones, at rather supraphysiological concentrations. Few studies have investigated the anti-inflammatory effects of physiologically attainable flavonoid concentrations in healthy subjects, and more epidemiological studies and prospective randomised trials are still required. This review summarises evidence for the effects of fruit and tea flavonoids and their metabolites in inflammation and immunity. Mechanisms of effect are discussed, including those on enzyme function and regulation of gene and protein expression. Animal work is included, and evidence from epidemiological studies and human intervention trials is reviewed. Biological relevance and functional benefits of the reported effects, such as resistance to infection or exercise performance, are also discussed.
Author González-Gallego, Javier
García-Mediavilla, M. Victoria
Sánchez-Campos, Sonia
Tuñón, María J.
Author_xml – sequence: 1
  givenname: Javier
  surname: González-Gallego
  fullname: González-Gallego, Javier
  organization: Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas (CIBERehd) and Institute of Biomedicine (IBIOMED), University of León, 24071 León, Spain
– sequence: 2
  givenname: M. Victoria
  surname: García-Mediavilla
  fullname: García-Mediavilla, M. Victoria
  organization: Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas (CIBERehd) and Institute of Biomedicine (IBIOMED), University of León, 24071 León, Spain
– sequence: 3
  givenname: Sonia
  surname: Sánchez-Campos
  fullname: Sánchez-Campos, Sonia
  organization: Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas (CIBERehd) and Institute of Biomedicine (IBIOMED), University of León, 24071 León, Spain
– sequence: 4
  givenname: María J.
  surname: Tuñón
  fullname: Tuñón, María J.
  email: mjtung@unileon.es
  organization: Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas (CIBERehd) and Institute of Biomedicine (IBIOMED), University of León, 24071 León, Spain
BackLink https://www.ncbi.nlm.nih.gov/pubmed/20955647$$D View this record in MEDLINE/PubMed
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J. González-Gallego et al.
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Keywords Clinical trial
Flavonoids
Inflammation
Exercise
Immunity
Epidemiology
Language English
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Abbreviations: AP-1, activator protein-1; COX, cyclo-oxygenase; CRP, reactive-C protein; ICAM-1, intercellular adhesion molecule-1; IFN, interferon; iNOS, inducible nitric oxide synthase; LDH, lactate dehydrogenase; LPS, lipopolysaccharide; MAPK, mitogen-activated protein kinase; NO, nitric oxide; 8-OHdG, 8-hydroxydeoxyguanosine; VCAM-1, vascular cell adhesion molecule-1
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Snippet Flavonoids are a large class of naturally occurring compounds widely present in fruits, vegetables and beverages derived from plants. These molecules have been...
SourceID proquest
pubmed
crossref
istex
fao
cambridge
SourceType Aggregation Database
Index Database
Enrichment Source
Publisher
StartPage S15
SubjectTerms Animal models
Animals
anti-inflammatory activity
Anti-Inflammatory Agents
Anti-Inflammatory Agents - pharmacology
beverages
chemistry
Clinical trial
Diet
digestive system diseases
drug effects
epidemiological studies
Epidemiology
Exercise
Flavonoids
Flavonoids - pharmacology
Fruit
Fruit - chemistry
Fruits
genes
Humans
Immune system
Immunity
Immunity - drug effects
Immunologic Factors
Immunologic Factors - pharmacology
in vitro studies
Inflammation
Inflammation - prevention & control
Inflammatory diseases
laboratory animals
Metabolites
neurodegenerative diseases
Nutrition research
pharmacology
Phenols
Phenols - pharmacology
Phytochemicals
Phytotherapy
Plant Extracts
Plant Extracts - pharmacology
Polyphenols
prevention & control
prospective studies
protein synthesis
Tea
Tea - chemistry
vegetables
Title Fruit polyphenols, immunity and inflammation
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Volume 104
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