Mitigation of Inflammation with Foods

Article (PDF Available)inJournal of Agricultural and Food Chemistry 60(27) · April 2012with100 Reads
DOI: 10.1021/jf3007008 · Source: PubMed
Abstract
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.

Figures

Figure
    • "Recent studies provide evidence that consumption of (poly) phenols-rich diets, as found in fruits, may lower the risk of developing neurodegenerative diseases due to their anti-inflammatory properties (Spencer, Vafeiadou, Williams, & Vauzour, 2012). Indeed, diet may affect human health considering that it can have detrimental effects, or in contrast, being able to attenuate inflammation (Wu & Schauss, 2012). (Poly)phenols, such as flavonoids and phenolic acids, have shown to play important roles in the regulation of inflammatory processes associated with several diseases, including neurodegenerative disorders (Spencer et al., 2012). "
    [Show abstract] [Hide abstract] ABSTRACT: Neuroinflammation is an integral part of the neurodegeneration process inherent to several ageing dysfunctions. Within the central nervous system, microglia are the effective immune cells, responsible for neuroinflammatory responses. In this study, raspberries were subjected to in vitro digestion simulation to obtain the components that result from the gastrointestinal (GI) conditions, which would be bioaccessible and available for blood uptake. Both the original raspberry extract and the gastrointestinal bioaccessible (GIB) fraction protected neuronal and microglia cells against H2O2-induced oxidative stress and lipopolysaccharide (LPS)-induced inflammation, at low concentrations. Furthermore, this neuroprotective capacity was independent of intracellular ROS scavenging mechanisms. We show for the first time that raspberry metabolites present in the GIB fraction significantly inhibited microglial pro-inflammatory activation by LPS, through the inhibition of Iba1 expression, TNF-α release and NO production. Altogether, this study reveals that raspberry polyphenols may present a dietary route to the retardation or amelioration of neurodegenerative-related dysfunctions.
    Full-text · Article · Jun 2016
    • "Therefore alternative ways of countering TFA effects need to be explored till such time as when PHVF is completely eliminated from the food chain. The foods containing natural antioxidants are known to reduce the inflammatory mediators [12]. Recently rice bran oil (RBO) has been promoted for this purpose [13]. "
    [Show abstract] [Hide abstract] ABSTRACT: Industrially produced partially hydrogenated vegetable fat (PHVF) contains trans fatty acids (TFA) mostly comprising elaidic acid (EA, 18:1∆9t). Though, the harmful effects of TFA on health have been repeatedly publicized, the fat containing TFA have been continued to be used as a cooking medium in many regions of the world. The adverse effects of PHVF on oxidative stress and inflammatory markers and the possible ameliorative action of rice bran oil (RBO) on these markers were evaluated. Weaning rats were fed a AIN-93 purified diet supplemented with the following lipids: groundnut oil (GNO, 10 wt%), PHVF (10 wt%), RBO (10 wt%), PHVF blended with RBO at 2.5, 5.0 and 7.5 wt% levels. The final concentration of the lipids in the diet was maintained at 10 wt%. Rats were fed these diets for 60 days. They were sacrificed and analyzed for oxidative stress and inflammatory markers. The rats fed PHVF showed lower levels of lipid peroxidation and hepatic antioxidant enzymes. The rats fed PHVF-containing diets showed enhanced levels of interleukin-1β, C-reactive proteins and also showed enhanced levels of paw inflammation when injected with carrageenan as compared to rats given GNO, RBO or PHVF blended with incremental amounts of RBO. The macrophages from rats fed diet containing PHVF showed up-regulation in the expressions of cytosolic phospholipase A2 (cPLA2), nuclear factor-κB p65, toll like receptor (TLR)-2, TLR-4 and down-regulation in the expressions of peroxisome proliferator activated receptor gamma (PPAR)γ, adiponectin receptor (AdipoR)-1 and AdipoR-2 when compared to rats fed diet containing GNO, RBO and PHVF blended with RBO. It was concluded that dietary PHVF enhance pro-inflammatory markers which can be reduced by judiciously blending PHVF with RBO.
    Full-text · Article · Mar 2016
    • "A substantial number of studies have demonstrated that diets rich in fruits, vegetables, and nuts, especially those foods rich in polyphenols, improve brain health via reducing oxidative stress and oxidative damage to cells and neuroinflammation, while modulating increasing expression of neuronal-signaling molecules that have been seen in vivo to improve behavior as well as cognitive and motor function (Galland, 2010; Masters et al., 2010; Bakker et al., 2010; Wu and Schauss, 2012). There nevertheless remains an inadequate body of evidence based on long-term studies in humans to show that these polyphenolics preserve brain function once they cross the blood–brain barrier. "
    [Show abstract] [Hide abstract] ABSTRACT: The pulp of two small palm fruits found in the Amazon forests of South America-. Euterpe oleracea Mart., and Euterpe Precatoria Mart., commonly known as 'acai'-have been found to contain the most potent combination of antioxidant and anti-inflammatory polyphenolics and flavonoids of all fruits, vegetables, or nuts. Flavones in the pulp include a compound called velutin, the most potent anti-inflammatory flavonoid found in nature. Acai has been studied to determine if it has neuroprotective properties capable of preventing, mitigating, and/or treating a range of neurological diseases, including dementia, Alzheimer's, and Parkinson's diseases. The pulp's ability to attenuate the development of atherosclerosis lesions in vivo has been of particular interest to neuroscientists given the impact this disease can have on brain function. Research on the benefit of acai in supporting brain health and performance is still in the early stages, but based on the pulp's properties and the experimental outcomes reported to date, further research is warranted.
    Full-text · Chapter · Dec 2015 · Lipids
Show more