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Effect of plant flavonoids on immune and inflammatory cell function
1Chebeague Island Institute of Natural Product Research, Maine 04017, USA.
Advances in Experimental Medicine and Biology
|October 22, 1998
Summary
Flavonoids, found in many foods, show potential health benefits. Research indicates these compounds possess anti-inflammatory, antioxidant, and anticancer properties, influencing cell activity.
Area of Science:
- Biochemistry
- Pharmacology
- Nutrition
Background:
- Flavonoids are naturally occurring phenylchromones abundant in the Western diet.
- Limited data exists on their absorption, distribution, metabolism, and excretion in humans.
- Dietary intake can reach hundreds of milligrams daily.
Purpose of the Study:
- To review the pharmacological activities and health implications of dietary flavonoids.
- To explore their mechanisms of action on cellular processes.
- To assess their potential as health-promoting and disease-preventing compounds.
Main Methods:
- Review of in vitro and in vivo experimental data.
- Analysis of enzyme inhibition studies.
- Examination of effects on various cell types and signaling pathways.
Main Results:
- Selected flavonoids demonstrate antiallergic, anti-inflammatory, antiviral, and antioxidant effects.
- Flavonoids exhibit anticancer properties, including anticarcinogenesis and prodifferentiation.
- They inhibit key enzymes involved in cell activation, such as protein kinase C and phospholipase A2.
- Effects are observed primarily in activated cells.
Conclusions:
- Flavonoids are absorbed and can reach pharmacologically relevant plasma concentrations.
- They modulate stimulated activities of diverse cell types.
- Plant-derived flavonoids represent promising health-promoting dietary compounds with disease-preventing potential.
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