Anti-inflammatory effects of flavonoids

•Flavonoids can inhibit enzymes or transcription factors important in inflammation.•Flavonoids are potent antioxidants with the potential to attenuate tissue damage.•Flavonoids seem to have beneficial properties in vitro in inflammatory diseases.•Further clinical studies will be necessary to corrobo...

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Bibliographic Details
Published in:Food chemistry 2019-11, Vol.299, p.125124-125124, Article 125124
Main Authors: Maleki, Soheila J., Crespo, Jesus F., Cabanillas, Beatriz
Format: Article
Language:English
Subjects:
Allergy
Antioxidant
Cancer
Cardiovascular diseases
Flavonoids
Inflammation
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Summary:•Flavonoids can inhibit enzymes or transcription factors important in inflammation.•Flavonoids are potent antioxidants with the potential to attenuate tissue damage.•Flavonoids seem to have beneficial properties in vitro in inflammatory diseases.•Further clinical studies will be necessary to corroborate these findings. 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.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2019.125124