Mitigation of Inflammation with Foods

USDA Arkansas Children's Nutrition Center , Department of Physiology and Biophysics, University of Arkansas for Medical Sciences, 15 Children's Way, Little Rock, Arkansas 72202, United States.
Journal of Agricultural and Food Chemistry (Impact Factor: 2.91). 04/2012; 60(27). DOI: 10.1021/jf3007008
Source: PubMed


Constant overproduction of pro-inflammatory molecules leads to chronic inflammation. Unlike acute inflammation, which is essential for healing, chronic inflammation can delay healing and, if left unchecked, contribute to a host of diseases. There is growing evidence that some dietary factors can play important roles in maintaining health and even reversing the progression of chronic diseases, with anti-inflammatory effects as important underlying mechanism. Such findings add to the body of evidence that certain dietary components, including polyphenols and other types of compounds, found in various dietary factors including fruits, berries, vegetables, nuts, whole grains, and foods of marine origin, can play an important role in attenuating and mitigating chronic pro-inflammatory processes associated with chronic diseases.

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Available from: Alexander G Schauss
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