Flavonoids from edible fruits as therapeutic agents in neuroinflammation - a comprehensive review and update.
Kamila BorowiecAgnieszka MichalakPublished in: Critical reviews in food science and nutrition (2021)
Neuroinflammation is a key process in the pathogenesis of many neurological disorders, i.e. Alzheimer's disease and Parkinson's disease. However, there are no anti-inflammatory medical interventions recommended so far in the treatment of neuroinflammation-related brain disorders. Therefore, the burden of searching for effective and safe antineuroinflammatory agents is well founded, especially in the aging society. Compounds of plant origin, mainly (poly)phenols, have attracted considerable attention in recent years. Notably, the role of flavonoids in ameliorating neuroinflammation is in the limelight. Thus, we used comprehensive literature retrieval to summarize the effects and active components of edible fruits and their phenolic compounds. As a result, this review presents a valuable summary of results of in vitro, ex vivo, and in vivo studies on the antineuroinflammatory effects of edible fruits and their (poly)phenolic extracts as well as dietary flavonoids and other selected (poly)phenols based on the detailed description of foregoing studies. Additionally, problems resulting from the limited bioavailability of (poly)phenols were discussed.
Keyphrases
- cerebral ischemia
- lipopolysaccharide induced
- traumatic brain injury
- lps induced
- cognitive impairment
- anti inflammatory
- systematic review
- healthcare
- inflammatory response
- working memory
- subarachnoid hemorrhage
- mental health
- white matter
- brain injury
- case control
- cognitive decline
- multiple sclerosis
- resting state
- risk factors
- combination therapy