Active Compounds in Fruits and Inflammation in the Body

Abstract

Inflammation plays an important role in the pathogenesis of many diseases, including cardiovascular diseases, atherosclerosis, diabetes, asthma, and cancer. An appropriate diet and the active compounds contained in it can affect various stages of the inflammatory process and significantly affect the course of inflammatory diseases. Recent reports indicate that polyphenolic acids, vitamins, minerals, and other components of fruits may exhibit activity stimulating an anti-inflammatory response, which may be of importance in maintaining health and reducing the risk of disease. The article presents the latest data on the chemical composition of fruits and the health benefits arising from their anti-inflammatory and antioxidant effects. The chemical composition of fruits determines their anti-inflammatory and antioxidant properties, but the mechanisms of action are not fully understood.

Chemical Profiling, Antifungal and Anti-inflammatory Evaluations of Ethanol Extract of Zingiber officinale var. rubrum and Curcuma caesia Mixture from Riau, Sumatera Island, Indonesia

“…50 The mechanism of anti-inflammatory action of flavonoids occurs via two pathways: (i) by inhibiting capillary permeability and inhibiting arachidonic acid metabolism and secretion of lysosomal enzymes from neutrophils and endothelial cells. [51][52][53] (ii) by acting on the microvascular endothelium to reduce the occurrence of hyperpermeability and inflammation. 54 Some flavonoid compounds can inhibit the release of arachidonic acid and the secretion of lysosomal enzymes from the membrane by blocking the cyclooxygenase pathway.…”

Current Understanding of Flavonoids in Cancer Therapy and Prevention

“…Representative Flavonoids Food Sources References Flavanol Catechin, epicatechin, epigallocatechin-3-gallate Tea [27,28] Flavanone Naringin, naringenin, herperidin Citrus fruits, oranges, grapefruits, lemons [29] Anthocyanins Cyanidin, peonidin Blackberry, blueberry, cherry, strawberry [30] Flavones Chrysin, apigenin, luteolin Celery, green peppers, parsley, peppermint [31] Flavonols Kaempferol, quercetin, myricetin, rutin Blueberries, apple, cabbage, broccoli, cherries, garlic, onion, tea, red wine [32] Isoflavonoids Daidzein, genistein, glycitein Legumes, soy [33] Tannins (condensed form) Proanthocyanidins Cocoa beans, apples, red wine [34,35] Deoxyanthocyanidins Apigeninidin, luteolinidin Sorghum, purple corn [36] A number of studies have summarized the vast body of research on the bioavailability and absorption of flavonoids [37][38][39]. The molecular weight, glycosylation, and esterification of flavonoids, among other things, can impact their bioavailability, leading to some doubt about their actual levels of bioavailability as well as absorption in the human body [39].…”

Therapeutic Potential of Polyphenols and Other Micronutrients of Marine Origin

“…Therefore, while including fish in one’s diet may provide some small amount of ellagic acid, it is unlikely to have a significant impact on overall ellagic acid intake [ 117 ]. Overall, while ellagic acid may be a beneficial compound with potential health benefits, it is important to consider a variety of dietary sources, including fruits, vegetables, fish and other foods, to ensure adequate intake of this and other important nutrients [ 118 ].…”