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Functional Ingredients based on Nutritional Phenolics. A Case Study against Inflammation: Lippia Genus
Francisco Javier Leyva-Jiménez1, Jesús Lozano-Sánchez2,3, María de la Luz Cádiz-Gurrea4,5
1Functional Food Research and Development Center, Health Science Technological Park, Avenida del Conocimiento s/n, E-18100 Granada, Spain.
Nutrients
|July 21, 2019
Summary
Natural dietary compounds, particularly nutritional phenolics, show promise in reducing inflammation linked to aging and chronic diseases. This review explores their anti-inflammatory potential and application in functional foods and nutraceuticals.
Area of Science:
- Nutritional Science
- Pharmacology
- Food Science
Background:
- Inflammation is a key factor in age-related diseases.
- Nutritional phenolics are natural compounds found in the diet.
- These compounds have demonstrated potential in reducing inflammation.
Purpose of the Study:
- To review the anti-inflammatory effects of nutritional phenolics.
- To explore functional ingredients derived from phenolic compounds.
- To examine the role of phenolics in nutraceutical and functional food development.
Main Methods:
- Literature review of epidemiological and scientific studies.
- Analysis of research on phenolic compounds and inflammation.
- Case study on the anti-inflammatory properties of the Lippia genus.
Main Results:
- Nutritional phenolics are linked to a lower risk of inflammation in chronic diseases.
- Phenolic compounds are being developed into functional ingredients.
- The Lippia genus shows potential as a natural anti-inflammatory agent.
Conclusions:
- Nutritional phenolics offer a promising natural approach to managing inflammation.
- Increased consumer interest drives demand for phenolic-based functional foods and nutraceuticals.
- Further research supports the use of phenolics in health-promoting products.
Keywords:
LippiaNF-κBanti-inflammatorycytokinesphenolic compoundspro-inflammatory mediatorsprostaglandinMore Related Videos
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