Regulatory effects of a fermented food concentrate on immune function parameters in healthy volunteers

Schoen, Christiane; Schulz, Anne; Schweikart, Jennifer; Schütt, Sabine; Baehr, Volker von

doi:10.1016/j.nut.2008.10.022

Cited by 22 publications

(12 citation statements)

References 26 publications

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“…In this regard, no effect has been described in most of the studies on healthy subjects except in those studies performed by Karlsen et al (2007) and Schoen et al (2009). In this regard, no effect has been described in most of the studies on healthy subjects except in those studies performed by Karlsen et al (2007) and Schoen et al (2009).…”

Section: Inflammationmentioning

confidence: 93%

Flavonoids and Immunomodulation

Comalada

Xaus

Gálvez

2013

Bioactive Food as Dietary Interventions for Arthritis and Related Inflammatory Diseases

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Section: Inflammationmentioning

confidence: 93%

Flavonoids and Immunomodulation

Comalada

Xaus

Gálvez

2013

Bioactive Food as Dietary Interventions for Arthritis and Related Inflammatory Diseases

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“…The immune system acts to protect the host from infectious agents and a variety of noxious agents existing in the environment [17]. In principle, the immune system has two functional divisions: the innate and the acquired.…”

Section: Improvement Of Immunity Systemmentioning

confidence: 99%

“…The high content of polyphenols might therefore be at responsible for the bioactive effects of Regulat [18]. The trial was to identify a suitable marker that could be used to obtain significant insight into the complex network of immune function, inflammation, and the redox state and the impact of Regulat as well as fermented foods in healthy subjects [17]. There are several studies indicating the stimulation of the host cell immunity, both innate and adaptive immunity, by S. cerevisiae var.…”

Section: Improvement Of Immunity Systemmentioning

confidence: 99%

Significance of Fermented Food in Nutrition and Food Science

Hasan

Sultan

Mar-E-Um³

2014

J. Sci. Res.

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Fermenting foods can make poorly digested, reactive foods into health giving foods. The process of fermentation destroys many of the harmful microorganisms and chemicals in foods and adds beneficial bacteria. These bacteria produce new enzymes to assist in the digestion. Foods that benefit from fermentation are soy products, dairy products, grains, and some vegetables. The beneficial effect of fermented food which contains probiotic organism consumption includes: improving intestinal tract health, enhancing the immune system, synthesizing and enhancing the bioavailability of nutrients, reducing symptoms of lactose intolerance, decreasing the prevalence of allergy in susceptible individuals, and reducing risk of certain cancers. This article provides an overview of the different starter cultures and health benefits of fermented food products, which can be derived by the consumers through their regular intake.

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“…Nevertheless, different studies suggest that a high consumption of vegetables, fruits and legumes in healthy volunteers inversely correlates with blood inflammation markers (171,172). Moreover, it has been demonstrated that red wine consumption decreases the expression of major adhesion molecules on monocytes and T-lymphocytes (173), and a significant reduction in blood levels of ICAM-1 and VCAM-1 has been observed in a group of 48 healthy volunteers who consumed a polyphenol-rich food concentrate (174). In addition, it has been reported that dietary supplementation with a grape polyphenol extract containing anthocyanins, quercetin, myricetin, kaempferol and resveratrol led to a significant decrease in plasma TNFalpha and IL-6 levels (175).…”

Section: Differentmentioning

confidence: 99%

The effects of dietary flavonoids on the regulation of redox inflammatory networks

Izzi

Masuelli²,

Tresoldi³

et al. 2012

Front Biosci

118

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Dietary flavonoids are a large family of polyphenols ubiquitously expressed in plants. Recent evidence show that flavonoids possess several anti-inflammatory activities due to their ability to scavenge reactive oxygen and nitrogen species (ROS and RNS), to inhibit the pro-inflammatory activity of ROS-generating enzymes including cyclooxygenase (COX), lipoxygenase (LOX) and inducible nitric oxide synthase (iNOS) and to modulate different intracellular signaling pathways from NF-kB to mitogen-activated protein kinases (MAPKs) through perturbation of redox-sensible networks in immune cells. This report will review current knowledge on the anti-inflammatory effects of flavonoids on immune cells focusing on their ability to modulate multiple redox-sensible pathways involved in inflammation.

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Regulatory effects of a fermented food concentrate on immune function parameters in healthy volunteers

Cited by 22 publications

References 26 publications

Flavonoids and Immunomodulation

Flavonoids and Immunomodulation

Significance of Fermented Food in Nutrition and Food Science

The effects of dietary flavonoids on the regulation of redox inflammatory networks

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