Effects of Flavonoids and other Polyphenols on Inflammation

Flavonoids are a family of polyphenolic compounds which are widespread in nature (vegetables) and are consumed as part of the human diet in significant amounts. There are other types of polyphenols, including, for example, tannins and resveratrol. Flavonoids and related polyphenolic compounds have s...

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Bibliographic Details
Published in:Critical reviews in food science and nutrition 2011-04, Vol.51 (4), p.331-362
Main Authors: González, R, Ballester, I, López-Posada, R, Suárez, M.D, Zarzuelo, A, Martínez-Augustin, O, Sánchez De Medina, F
Format: Article
Language:English
Subjects:
Animals
anti-inflammatory activity
antioxidants
arthritis
Asthma
atherosclerosis
Biochemistry
Biological and medical sciences
Cellular
Consumption
Diet
encephalitis
endothelium
epithelial cells
Flavonoids
Flavonoids - administration & dosage
Flavonoids - metabolism
Food industries
Food science
Fundamental and applied biological sciences. Psychology
gastrointestinal system
Humans
inflammation
Inflammation - diet therapy
Inflammation - drug therapy
Inflammation - prevention & control
inflammatory bowel disease
Kinetics
Leukocytes
Lipoxygenase
lymphocytes
macrophages
mechanism of action
Metabolites
Nutrition
pharmacokinetics
Pharmacology
Phenols - administration & dosage
Phenols - metabolism
Polyphenols
prostaglandin synthase
resveratrol
Studies
Tannins
vegetables
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Summary:Flavonoids are a family of polyphenolic compounds which are widespread in nature (vegetables) and are consumed as part of the human diet in significant amounts. There are other types of polyphenols, including, for example, tannins and resveratrol. Flavonoids and related polyphenolic compounds have significant antiinflammatory activity, among others. This short review summarizes the current knowledge on the effects of flavonoids and related polyphenolic compounds on inflammation, with a focus on structural requirements, the mechanisms involved, and pharmacokinetic considerations. Different molecular (cyclooxygenase, lipoxygenase) and cellular targets (macrophages, lymphocytes, epithelial cells, endothelium) have been identified. In addition, many flavonoids display significant antioxidant/radical scavenging properties. There is substantial structural variation in these compounds, which is bound to have an impact on their biological profile, and specifically on their effects on inflammatory conditions. However, in general terms there is substantial consistency in the effects of these compounds despite considerable structural variations. The mechanisms have been studied mainly in myeloid cells, where the predominant effect is an inhibition of NF-κB signaling and the downregulation of the expression of proinflammatory markers. At present there is a gap in knowledge of in vitro and in vivo effects, although the pharmacokinetics of flavonoids has advanced considerably in the last decade. Many flavonoids have been studied for their intestinal antiinflammatory activity which is only logical, since the gastrointestinal tract is naturally exposed to them. However, their potential therapeutic application in inflammation is not restricted to this organ and extends to other sites and conditions, including arthritis, asthma, encephalomyelitis, and atherosclerosis, among others.
ISSN:1040-8398
1549-7852
1549-7852
DOI:10.1080/10408390903584094