Functional Food Research and Development Center, Health Science Technological Park, Avenida del Conocimiento s/n, E-18100 Granada, Spain.
Department of Food Science and Nutrition, University of Granada, Campus of Cartuja, 18071 Granada, Spain.
Nutrients. 2019 Jul 18;11(7):1646. doi: 10.3390/nu11071646.
Epidemiological studies have reported convincing evidence that natural dietary compounds may modify inflammation, it being an important event described in the pathophysiology of age-related infirmity. Among different dietary components, nutritional phenolics have demonstrated links to a lower risk of inflammation in the most common degenerative and chronic diseases. In this way, the healthy potential of phenolics against inflammation and the emergence of new functional ingredients have caused an enhancement of nutraceutical and functional food formulation. The present review focuses on: (a) nutritional phenolics and their effects on inflammation and (b) functional ingredients based on phenolic compounds with anti-inflammatory properties. Furthermore, the emerging interest in health-promoting products by consumers has caused an increase in the demand for functional products and nutraceuticals. Additionally, this review includes a case study of the genus, which has shown anti-inflammatory effects claiming to be a natural alternative for the management of this physiological disorder. This report is a practical tool for healthcare providers.
流行病学研究已经提供了令人信服的证据，表明天然膳食化合物可能调节炎症，炎症是与年龄相关虚弱的病理生理学相关的一个重要事件。在不同的膳食成分中，营养类黄酮已被证明与常见退行性和慢性疾病的低炎症风险有关。通过这种方式，类黄酮在抗炎和出现新的功能性成分方面的健康潜力引起了营养保健品和功能性食品配方的增强。本综述重点介绍：（a）营养类黄酮及其对炎症的影响和（b）基于具有抗炎特性的类黄酮化合物的功能性成分。此外，消费者对促进健康产品的兴趣日益浓厚，导致对功能性产品和营养保健品的需求增加。此外，本综述还包括一个属的案例研究，该属已显示出抗炎作用，声称是管理这种生理紊乱的天然替代物。本报告是医疗保健提供者的实用工具。
