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Pomegranate And The Power Of PolyphenolsPolyphenols and inflammation -
They inhibit certain enzymes involved in reactive oxygen species ROS production like xanthine oxidase and NADPH oxidase NOX while they upregulate other endogenous antioxidant enzymes like superoxide dismutase SOD , catalase, and glutathione GSH peroxidase Px.
Furthermore, they inhibit phospholipase A2 PLA2 , cyclooxygenase COX and lipoxygenase LOX leading to a reduction in the production of prostaglandins PGs and leukotrienes LTs and inflammation antagonism.
The effects of these biologically active compounds on the immune system are associated with extended health benefits for different chronic inflammatory diseases. Studies of plant extracts and compounds show that polyphenols can play a beneficial role in the prevention and the progress of chronic diseases related to inflammation such as diabetes, obesity, neurodegeneration, cancers, and cardiovascular diseases, among other conditions.
The Immunomodulatory. pdf Full Record Statistics. In other cases, antioxidants derived from fruits, vegetables, mushrooms, and herbs have been used to inhibit lipid and protein oxidation and prevent microbial activity in meats 84 , Food manufacturers and processors take advantage of the antioxidant properties of polyphenols by adding them to foods and drinks, such as meats and beer, so that they can be sacrificed to prevent the oxidation of other compounds in the food, like lipids, to increase shelf stability 86 — As use of these extracts potentially broadens, the antioxidant polyphenols they contain could lead to meats becoming a source of dietary polyphenols 92 , Culinary preparation plays a significant role in polyphenol content.
Other types of antioxidants have shown the opposite trend; carotenoids were most depleted in frying methods and most retained from boiling methods in carrots, zucchini, and broccoli, although polyphenolic content was highest when these vegetables were raw and depleted with any cooking Overall, the relationship between cooking method and polyphenol availability is complex and depends on the food, polyphenolic compound, cooking method, and other factors, often exhibiting a U-shaped relationship.
Food processing also impacts the bioavailability of polyphenols. Removal of peels and hulls can strip foods of their polyphenol content, while maceration can facilitate the diffusion of polyphenols. For example, red wine is produced through maceration with polyphenol-rich grape skins, resulting in a polyphenol content times greater than white wine Processing methods of foods, like fermentation and drying, can promote the production of toxic substances, including biogenic amines, which has been shown to be counteracted by some polyphenols 91 , 96 — Due to the many findings of health benefits, many strategies have emerged to market polyphenols to consumers.
The global polyphenols market, which includes applications in food and beverages, pharmaceuticals, and cosmetics, was estimated to exceed million USD in and is projected to reach 1. Some research has shown improvements in biomarkers—including glycemic response 82 —from polyphenols consumed in these forms, but their long-term effects have not been fully assessed.
The ability to evaluate and market polyphenol products is also growing, with new methods and procedures currently being developed for assessing bioavailability and bioaccessibility in different foods , While it is unlikely to be able to catalog all of the effects of polyphenols per dose due to the myriad of compounds, their interactions with other compounds during consumption, and our incomplete understanding of their effects on health, these methods are important to begin to understand safe levels of consumption.
No regulatory recommendations currently exist for the consumption of polyphenols in functional foods 5. Creating such regulations is challenging due to the multitude of compounds, the limited evidence from human studies, and variability in the polyphenol content of foods.
Furthermore, the lack of standardized methods, cost of analysis, shelf instability, and lack of intake references make it difficult to add information on food polyphenol content to labels The United States Food and Drug Administration allows health claims for antioxidant nutrients with an established Recommended Daily Intake RDI , for example, vitamins A and C.
Because polyphenols are neither a vitamin nor have an RDI, they cannot be marketed with health claims Polyphenols are often sold as nutritional supplements, which are minimally regulated in the United States, meaning a greater number of functional claims can be made A danger of under-regulated supplementation is the risk of creating mega-doses of polyphenols.
The risks of polyphenol intake are difficult to quantify, as the majority of studies investigating risk have been in vitro. Despite myriad studies highlighting potential benefits, unambiguous links between polyphenols and human health have been few and far between.
This gap exists largely due to the difficulty of mimicking in vivo conditions effectively in in vitro models. At this time, the European Food Safety Authority only permits health claims for olive oil hydroxytyrosol and cocoa flavanols 81 , , The health effects of mega-doses of polyphenolic compounds are unlikely to be feasibly characterized by research and as such, alternative approaches must be developed to understand the efficacy of compound-containing foods and supplements and guide regulation efforts.
Green tea extract supplements are commonly marketed for weight loss; however, high doses of catechins found in green tea have been found to cause hepatotoxicity, possibly due to oxidative stress caused by EGCG and its metabolites , The current lack of regulation in the United States may contribute to overhyped claims, potentially resulting in misuse and overconsumption at potentially harmful levels by consumers There are some concerns regarding polyphenol fortification and supplementation.
First, their consumption may replace intake of healthy whole foods, like fruits and vegetables. Moreover, polyphenol extracts used in supplementation and fortification may lack the synergistic effects and health benefits of a diet naturally rich in polyphenols These additional benefits include consumption of a high-fiber diet, intake of other and potentially interacting nutrients and non-nutrients, and satiation.
In polyphenol research, it is challenging to understand the complex interactions underlying the functional benefits observed with consumption of whole foods containing polyphenols 4. Consumption of the isolated polyphenolic compounds alone may not produce the same benefits observed in epidemiological studies, or the benefits may be overstated by food marketing companies.
Fortified foods may also be more energy-dense, rather than nutrient-dense, which could offset any potential anti-obesogenic effects of polyphenols and potentially lead to weight gain 5. Cellular and animal trials test for benefits of polyphenols at amounts much higher than those commonly found in human diets, thus the level at which they can be safely and beneficially added to foods for human consumption remains unclear.
The potential for the consumption of deleterious levels of polyphenols is especially of concern with supplements. Some manufacturers recommend intakes over times higher than those currently associated with a Western diet In some cases, supplementation trials of antioxidants have been associated with adverse effects, including increased mortality or stroke in some studies — Concerns regarding heterogeneous effects in subpopulations and interactions with medications also arise with the promotion of polyphenol consumption at levels far above natural occurrence Without a complete understanding of the safe and beneficial levels of polyphenol intake, their fortification in foods cannot be adequately informed.
Researchers should be extremely cautious before undertaking supplementation trials of polyphenolic compounds in humans to ensure that mechanisms and effects in vivo are well-understood. This narrative mini-review provides an overview of the role of polyphenols in relation to topics highly that are relevant to nutrition research and practice, including obesity, type 2 diabetes, neurodegenerative diseases, and gut microbiota.
There is substantial evidence that specific polyphenols benefit health status, especially for the prevention and management of certain chronic diseases.
The ability to harness these benefits is limited by the current understanding of mechanisms, dosage requirements, and potential unintended effects. Potential negative outcomes for some subgroups should be investigated, and additional human studies are needed to confirm biological mechanisms and public health implications of polyphenols.
Studies in vitro and in animals have used levels much higher than those commonly found in human diets, and so the level at which polyphenols can be safely and beneficially consumed remains unclear. Further research is needed to understand whether and how the same benefits from polyphenols consumed in whole foods can be derived from isolated forms.
The multitude of polyphenols with different structures, pathways, and physiological roles makes it challenging to fully elucidate their short and long term health effects. As scientific understanding of polyphenols grows, consumers' awareness of proposed benefits and potential risks will increase, as will marketing efforts and the need for understanding efficacy to guide regulation.
Because polyphenols are most commonly found in healthful, plant-based foods like fruits and vegetables, recommendations for consumption should be tied into existing nutrition education efforts and guidelines to promote healthy diets.
Although much remains unknown in this burgeoning field, public health measures should be taken early to ensure that consumers are safe and informed.
HC and SP conceptualized the topic, researched and analyzed the literature, and wrote the manuscript, including interpretations. JS analyzed background literature and drafted portions of the manuscript. MT and JM provided substantial scholarly guidance on the conception of the topic, manuscript draft and interpretation, and revised the manuscript critically for intellectual content.
All authors approve the final version of the manuscript, ensure the accuracy and integrity of the work, and agree to be accountable for all aspects of the work. HC was supported by the Robert Wood Johnson Foundation Health Policy Research Scholars Award. MT was supported by the National Council of Science and Technology CONACyT, Mexico.
JM was supported by a NIH-NHLBI Mentored Career Development Award to Promote Faculty Diversity in Biomedical Research grant number KHL The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.
The authors thank Suna Park for contributing to this review. We appreciate the comments from our colleagues from the Principles of Nutrition course at Harvard TH Chan School of Public Health.
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Barrett A, Farhadi NF, Smith TJ. LWT Food Sci Technol. Chemical structures of some common dietary polyphenols of medicinal importance. In plant derived polyphenolic compounds, flavonoids comprise the largest group with an approximately 10, natural analogues. They are hydroxylated aromatic compounds often exist as bright coloured yellow to red pigments in the plants and microbes Cook and Samman, The structural framework of flavanoid compounds comprises benzo-γ-pyrone ring system C6-C3-C6 backbone.
Structurally, they are characterized as C15 compounds and composed of two phenolic C6 rings which are linked by a bridge of heterocyclic pyrone rings. Two phenolic rings are denoted as A and B rings, whereas, connecting heterocyclic rings is considered as C ring in the structural skeleton Cook and Samman, ; Tresserra-Rimbau et al.
Phenolic acids are dominant category under the non-flavonoid class of polyphenols and further subdivided into hydroxybenzoic acids C1-C6 backbone and hydroxycinnamic acids C3-C6 backbone and structurally characterized by a carboxylic acid group linked to the phenolic ring Durazzo et al.
They generally exist in the plants either in free form or esterified form. They also exist as a conjugate with sugar moiety and proteins often and hydrolysable on acid or alkali treatment.
Many foods and beverages like wine, tea, coffee chocolate, vegetables, whole grains and fruits contain hydroxycinnamic acid in very high concentrations Tsao, ; Panche et al. Stilbenes are biosynthesized by plants during external influence such as infection or injury. They contain C6-C2-C6 backbone and structurally represent 1,2-diphenylethylene nucleus and exist either in the monomeric or oligomeric form.
Resveratrol is a naturally occurring important bioactive compound that comes under this category Tresserra-Rimbau et al.
Like stilbenes, a coumarin type of polyphenols, also synthesize and accumulate in the plant tissues due to the abiotic stress and microbial attacks. They are composed of 1,2-benzopyrone skeleton α-chromone.
They also frequently exist in the prenylated form. Coumarin cores are often used as a template in the synthesis of various pharmacologically important novel compounds Shen et al. Lignans are a comparatively less abundant class of phenolic compounds structurally characterized by a dibenzylbutane skeleton.
These types of compounds are generally found in higher plants gymnosperms, angiosperms, pteridophytes etc. Often they are found in the plant material in bound form and make difficulty in extraction Shen et al.
Anthocyanidins are the bright coloured blue, red, or purple pigments flavonoid compounds found in the flowers, fruits and leaves etc. These are positively charged compounds containing flavylium cations and often occur as chloride salts Shen et al.
Anthocyains are composed of one or more sugar moieties in the C-3 position of the C ring. Frequently these compounds are found in the plants as a conjugate with phenolic acids and other organic acids.
The de-glycosylated forms of anthocyanins are called anthocyanidins. Variation in the colour of the anthocyanin compounds is reliant to the pH acylation and methylation -OH groups attached to the A and B ring and also pH of the environment Khoo et al. Proanthocyanidins are the dimer or trimer of flavanols in condensed form, also known as condensed tannins.
Based on the interflavanic linkages, they can be divided as type A C2— O —C7 or C2— O —C5 bonding , or type-B C4—C6 or C4—C8. They often produced from flavanol rich materials during fermentation Khoo et al. Open C rings containing flavanoids are categorized as chalcones.
Chalcone compounds exerts a common chemical scaffold of 1,3- diarylpropenone which is also known as chalconoid Zhuang et al. Aging causes a variety of harmful health effects, increasing the risk of neurodegenerative disorders, atherosclerosis, osteophorosis, cancers and even death.
The free radical theory of aging also known as OS theory is well accepted as the aging progresses. Although free radicals may be a key player in the aging process, they do not play any central role in that.
Numerous cell-centric hypotheses has also been attributed in aging and related disorders Tabibzadeh, Since the potential of antioxidative and repair pathways declines with age, oxidative damage to biological tissues rises Rizvi and Maurya, In aging, the accumulation of ROS causes OS to brain biomolecules proteins, DNA, and lipids leading to progression of neurodegenerative diseases Barnham et al.
Pandey and Rizvi, The consumption of antioxidant-rich diets decreases the harmful consequences of aging and neurodegenerative illness. Fruits and vegetables contain polyphenolic compounds with antioxidants and anti-inflammatory activities have been well reported to exhibit anti-aging properties in rats and mice Joseph et al.
Anthocyanins found in abundance in bright colored fruits such as berry fruits, tomatoes, oranges etc. have strong antioxidant and anti-inflammatory properties, inhibiting lipid peroxidation as well as cyclo-oxygenase COX-1 and COX-2 pathways Reis et al.
Dietary supplements containing elevated amounts of flavonoids from strawberries, lettuce, or blueberries aid in the reversal of age-related discrepancies in the brain and behavioral control in aged rats Shukitt-Hale et al. Tea catechins have antioxidant properties that might be associated with anti-aging.
The in vitro effect of tea catechins on erythrocyte malondialdehyde MDA , reduced glutathione GSH , and on membrane sulphydryl -SH group in humans has been reported by Maurya and Rizvi Polyphenols can also help to reduce the negative effects of aging on the brain and nervous system.
EGCG reduces the progression of ALS in a mouse model , which is crucial for their significance in the protection of the aging of brain Xu et al. Resveratrol, a polyphenol found in grapes and red wine, has anti-aging property.
Fruits and vegetables rich in polyphenols are potential neuroprotective agents which can modulate many cellular processes like apoptosis, redox balance signaling, differentiation and proliferation. Polyphenols being antioxidative agents can protect against various neurological diseases. Resveratrol shows neuroprotective effect against models of AD Rahman et al.
Figure 5 delineates the protective roles of dietary polyphenols against aging and neurodegenerative disorders. FIGURE 5. Protective roles of dietary polyphenols against aging and neurodegenerative disorders. Abbreviations: Nrf 2: nuclear factor erythroid 2, HO heme oxygenase-1, NF-kB: nuclear factor kappa-light-chain-enhancer of activated B cells, P38 MAPK: protein 38 mitogen-activated protein kinase, JNK: Jun N-terminal kinase, PGE2: prostaglandin E2.
OS can be the primary or secondary reason for various CVDs. Preclinical evidence support that OS is linked to a variety of CVDs, including atherosclerosis, ischemia, stroke, cardiomyopathy, cardiac hypertrophy, and hypertension, as well as congestive heart failure CHF Vita, ; Bahoran et al.
Consumption of polyphenol-rich foods reduces risk of CVDs Khan et al. Recent studies indicate that polyphenols also exert beneficial effects on vascular disorders by blocking platelet aggregation as well as by preventing oxidation of low-density lipoprotein LDL , ameliorating endothelial dysfunction, reducing blood pressure, improving antioxidant defenses and alleviating inflammatory responses.
Polyphenols are powerful regulators of LDL oxidation, which is believed to be the main mechanism in the progression of atherosclerosis Nardini et al. Polyphenols guard against CVDs because of their anti-inflammatory, antioxidant, antiplatelet effects, and also by increasing high-density lipoprotein HDL level.
Dietary flavonoids may reduce endothelial disorders linked with various risk factors for atherosclerosis before plaque creation Khan et al. Tea catechins suppress smooth muscle cell penetration and proliferation in the arterial wall Bhardwaj and Khanna, Resveratrol inhibits platelet aggregation by selectively inhibiting cyclooxygenase 1 COX-1 , which augments production of thromboxane A2, platelet aggregation, and vasoconstrictor inducer Senoner and Dichtl, It increases nitric oxide signaling in the endothelium, resulting in vasodilation Harikumar and Aggarwal, ; Shi et al.
Figure 6 depicts the protective effects of dietary polyphenols against CVDs. FIGURE 6. Protective effects of dietary polyphenols against CVDs. Abbreviations: Bax: BCL2 associated X apoptosis regulator, IL6: interleukin 6, CRP: C-reactive protein, IL8: interleukin 8, Bcl B-cell lymphoma 2, Caspase cysteine-aspartic acid protease 3, TNF-alpha: tumour necrosis factor - alpha, P-JAK 2: protein Janus kinase 2, STAT 3: signal transducer and activator of transcription 3.
Abnormality in glucose metabolism leads to hyperglycemia and consequently diabetes mellitus type-1 and type Apigenin derivative possesses strong antidiabetic activity extending protection against the variations throughout OS in diabetes Junejo et al.
Quercetin decreases lipid peroxidation and inhibits cellular oxidation in diabetes Pandey and Rizvi, Resveratrol prevents cytotoxicity and OS caused by excessive glucose levels. Resveratrol decreases diabetes-induced kidney alterations diabetic nephropathy and thereby increases renal disorder and OS in diabetic rats.
The polyphenols of Hibiscus sabdariffa weaken diabetic nephropathy in terms of serum lipid profile and kidney oxidative markers Lee et al. sabdariffa also contains flavonoids, protocatechuic acid, and anthocyanins. The ameliorating effects of a high antioxidant polyphenol supplement of green tea extract, pomegranate extract and ascorbic acid on OS due to type 2 diabetes have been proved through decreased LDL, reduced plasma MDA, and increased HDL indicating better antioxidant potential with augmented total plasma GSH with preventive action against cardiovascular complications as well Fenercioglu et al.
The flavonoid rutin also has antidiabetic effects Ghorbani, Figure 7 outlines the protective effects of dietary polyphenols against diabetes mellitus. FIGURE 7. Protective roles of dietary polyphenols against diabetes. The occurrence of cancer or malignant diseases is augmented with OS along with an increase in the amount of free radicals like ROS causing biomolecular DNA and tissue damages.
Studies suggest that a diet that includes regular consumption of fruits and vegetables rich in polyphenols such as catechins, resveratrol, ellagic acid, naringenin, quercetin etc. significantly lowers the risk of developing many cancers.
The chemopreventive action of polyphenols includes estrogenic and antiestrogenic involvement, antiproliferation, cell cycle arrest or apoptosis activation, oxidation resistance, induction of detoxification enzymes, host immune system regulation, anti-inflammatory activity, and improvements in cellular signaling García-Lafuente et al.
Polyphenols affect pro-carcinogen metabolism by moderating the cytochrome P enzymes expression involved in carcinogen stimulation Talalay et al. Black tea polyphenols like EGCG, theaflavins and thearubigins have potent anticancer properties Shankar, ; Sharma and Rao, Tea catechins with cancer prevention efficacy inhibit the conversion of intraepithelial prostate lesions to cancer.
In prostate carcinoma cells, polyphenols from black tea suppress proliferation of increasing apoptosis Kim et al. The emergence of multi-drug resistant MDR pathogens has become a global threat and a cause of significant morbidity and mortality around the world.
Augmenting the OS pathway and induction of ROS formation has emerged as potential antimicrobial target in recent times. Flavonoids exhibit broad spectrum of antimicrobial actions through different mechanisms which are often observed little different than those of conventional antibiotics and thus could be of importance in the improvement of antimicrobial therapeutics Dwyer et al.
During bacterial infection, the host immune response leads to inflammation due to the generation of ROS, and consequently leading to OS. Increased OS may lead to the vulnerability of the infection and also triggers the malfunctioning of cellular metabolism Kim et al. Flavonoids are well known for their modulatory effect against OS in the human body by scavenging free radicals and chelating the metallic ions Ivanov et al.
It is reported that many antibacterial drugs kill bacteria by activation of ROS pathways, whereas, a mild amount of ROS is proven to be beneficial to the microorganism for their signaling mechanisms. The therapeutic role of antioxidant polyphenols in mitigating OS-related tissue damage and inflammations in bacterial and viral infections is well defined.
Black tea polyphenols have in vitro antiviral properties Wu et al. EGCG, the main constituent of polyphenol, has antiviral activities on a diverse range of viruses such as human immunodeficiency virus, influenza virus and hepatitis C virus Steinmann et al.
Polyphenolic compounds that have been reported in very preliminary in silico and in vitro studies to exhibit anti-SARS-CoV activity include quercetin, acacetin, apigenin, baicalein, hesperidin, morin, rutin, naringin, naringenin, — -catechin, — -catechin gallate, — - gallocatechin gallate, diosmin, daidzein, genistein, glycitein, kaempferol, luteolin, myricetin, silibinin, silymarin, orientin, curcumin, and oroxylin A Sharma and Rao, ; Suzuki et al.
Rheumatoid arthritis RA is an example of an inflammatory disease that affects the joints Zheng et al. The production of ROS in injured joints promotes inflammatory reactions. The cytokines generated play a role in the immunoregulatory and tissue damage processes developing clinical manifestations in RA Direito et al.
As human antioxidant defense systems are inefficient, exogenous antioxidants must be used to fight excess ROS Sung et al. Polyphenols have the ability to regulate the inflammatory pathways of common arthropathies such as gout, osteoarthritis and RA.
EGCG, quercetin, resveratrol, p -coumaric acid, luteolin, curcumin, kaempferol and apigenin are the most effective polyphenols against arthritis Ahmed et al. Tea flavanols like EGCG are useful in RA Jin et al.
The effects of quercetin on disease severity and inflammation in women with RA showed considerably decreased early morning stiffness and discomfort and after-activity pain Javadi et al. The protective effects of dietary polyphenols against cancer, infectious illness and inflammatory diseases are depicted in Figure 8.
FIGURE 8. Protective effects of dietary polyphenols against cancer, infectious illness and inflammatory diseases. Although much research has been focused on the antioxidant properties of plant-derived polyphenols against chronic diseases neurodegenerative diseases, cardiovascular complications, cancer, diabetes, bacterial infections, and inflammations as described above, they can also act as pro-oxidants in the biological systems in vivo.
The pro-oxidative action of polyphenols depends on certain factors such as their solubility characteristics, chelating behavior, metal-reducing potential etc. and the pH at the site of action Babich et al. A variety of dietary polyphenols including gallic acid, ellagic acid, quercetin, myricetin, rutin, kaempferol, resveratrol, catechins, EGCG etc.
exhibit such dual antioxidant and pro-oxidative roles. However, the anticancer, antiobesity and antimicrobial effects of green tea polyphenols EGCG, ECG are primarily because of their antioxidant activity, whereas the harmful toxic effects are due to their pro-oxidative effect Ouyang et al.
The pro-oxidant effect of EGCG major ingredient of tea is observed at considerably higher dose than that of the dose required for antioxidant action. The pro-oxidant capacity of tea polyphenols is such that they directly lead to the generation of ROS, and indirectly induces apoptosis and death of cancer cells León-González et al.
The grape seed extract exhibits in vivo pro-oxidant activity to an appreciable extent depending on dose, duration of administration, and other dietary components. As pro-oxidant molecules, polyphenols can exert cytotoxic effects against cancer cells by achieving toxic levels of ROS.
Increased ROS level eventually induces DNA degradation in the presence of metal ions such as copper, which ultimately leads to cell death D'Angelo et al. The pro-oxidant effect may also be associated with a pro-apoptotic function in various types of tumor cells Khan et al.
The pro-oxidative effect of resveratrol may counteract the tissue damage induced by oxidative stress Chedea et al. Further, polyphenols including flavonoids and anthocyanins also play a potential pro-oxidant role and protects our body from severe cellular oxidative stress.
For instance, red wine polyphenols may help modulate the antioxidant potential of erythrocytes, protecting them against oxidative stress Chedea et al.
Food phenolics are gaining importance in research as they have the potential to improve human health. Over 8, polyphenols have been reported from plants, and several hundreds of dietary polyphenols have been found in foods. Owing to their potent antioxidant capacity because of the presence of hydroxyl groups in their structures, polyphenols can effectively scavenge ROS and thus fight against OS induced pathological conditions or human diseases.
Evidence from diverse in vitro studies discussed here supports that dietary sourced polyphenols plays a potential protective role in the prevention of neurodegenerative diseases, CVDs, diabetes, cancer, inflammation-related diseases, and infectious illness.
However, prospective further research with adequate pre-clinical and clinical investigations could lead to the development dietary polyphenolic compounds as potent therapeutic candidates against various chronic human diseases. MR conceptualized the topic, researched and analyzed the literature, and wrote the manuscript, including interpretations.
SK and SP analyzed background literature and drafted portions of the manuscript. AD, JK, AD, MAA, MNA and FA revised the manuscript critically for the intellectual content. PD and RD provided substantial scholarly support in literature review, data curation and interpretation. All authors approved the final version of the manuscript, ensured the accuracy and integrity of the work, and agreed to be accountable for all aspects of the work.
The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article, or claim that may be made by its manufacturer, is not guaranteed or endorsed by the publisher.
The authors would like to thank the Deanship of Scientific Research, Abdulrahman Bin Faisal University, Dammam, Saudi Arabia for providing Grant through project number COVIDIRMC.
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Either your web browser doesn't support Inflammatino or it is currently Polyphenolls off. In the Wnd case, please turn Dangerous consequences of extreme low-fat diets Forskolin and thermogenesis support in your web browser and reload this page. Miles EAZoubouli PCalder PC. Clin Nutr, 5 J Nutr, 11 Suppl 1 SS Wheeler DSCatravas JDOdoms KDenenberg AMalhotra VWong HR. J Nutr, 5 Lnflammation in inflammatiom foods Endurance training methods we eat can prevent inflammation in older people, since they inflamnation the intestinal microbiota and induce the production of the indole 3-propionic Low glycemic for brain health IPAPolyphenols and inflammation metabolite derived from Post-competition meal plans degradation of ajd due inflammmation intestinal Po,yphenols. The team, Muscle soreness relief techniques by Professor Cristina Polypgenols, from the Faculty of Pharmacy and Food Sciences of the UB, lnflammation also membre Pollyphenols Muscle soreness relief techniques Herbal energy remedies Innovation Polylhenols of Catalonia XIA. Polyphenols are Dangerous consequences of extreme low-fat diets Pollyphenols, considered probiotics, which we eat mainly through fruits and vegetables. Several dietary polyphenols have well-kown antioxidant and anti-inflammatory properties, as well as the ability to interact with bacteria present in the human gut and to produce postbiotics such as IPAwhich increases its positive effects on health. There is increasing evidence that confirms that the regular consumption of polyphenols in the diet can contribute to a healthy ageing, specially if they are part of a healthy diet, such as the Mediterranean one, and are associated with a healthy lifestyle, that is, one including regular physical activity and excluding tobacco and alcohol, for instance. The study shows the interaction between polyphenols and gut microbiota can induce the proliferation of bacteria with the ability to synthetize beneficial metabolites, such as IPA, a postbiotic with antioxidant, anti-inflammatory and neuroprotective properties that contributes to improve the health of the intestinal wall.
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