Mitigation of Inflammation with Foods
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- 作者：Xianli Wu ; Alexander G. Schauss
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2012
- 出版时间：July 11, 2012
- 年：2012
- 卷：60
- 期：27
- 页码：6703-6717
- 全文大小：389K
- 年卷期：v.60,no.27(July 11, 2012)
- ISSN：1520-5118
文摘
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.