Over the past few decades, inflammation has been recognized as a major risk factor for various human diseases. Acute inflammation is short-term, self-limiting and it's easy for host defenses to return the body to homeostasis. Chronic inflammatory responses are predispose to a pathological progression of chronic illnesses characterized by infiltration of inflammatory cells, excessive production of cytokines, dysregulation of cellular signaling and loss of barrier function. Targeting reduction of chronic inflammation is a beneficial strategy to combat several human diseases. Plant phenolic compounds presented in the average diet in such foods as fruits and vegetables have been demonstrated to exhibit a broad spectrum of biological activities for human health including an anti-inflammatory property. These natural bioactive compounds exert anti-inflammatory activity by modulating pro-inflammatory gene expressions have shown promising chemopreventive activity. We will discuss our recent research on the anti-inflammatory activities of hydroxypolymethoxyflavones, theaflavins, stilbene derivatives and shogaols. Although presence of polyphenols in foods is important, their absorption, bioavailability and metabolism are also critical factors that influence in their beneficial effects.

Polyphenolic compounds for the management of inflammatory diseases

246th National Meeting (2013)

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