Dietary Flavonoids: Molecular Mechanisms of Action as Anti-Inflammatory Agents

被引：139
作者：
Marzocchella, Laura [1 ]
Fantini, Massimo [1 ]
Benvenuto, Monica [1 ]
Masuelli, Laura [2 ]
Tresoldi, Ilaria [1 ]
Modesti, Andrea [1 ]
Bei, Roberto [1 ]
机构：
[1] Univ Roma Tor Vergata, Dept Expt Med & Biochem Sci, Via Montpellier 1, I-00133 Rome, Italy
[2] Univ Rome Sapienza, Dept Expt Med, Rome, Italy
来源：
RECENT PATENTS ON INFLAMMATION & ALLERGY DRUG DISCOVERY | 2011年 / 5卷 / 03期
关键词：
Bioavailability; flavonoids; fruit; inflammation;
D O I：
10.2174/187221311797264937
中图分类号：
R9 [药学];
学科分类号：
1007 ;
摘要：
Flavonoids are a large group of polyphenolic compounds, which are ubiquitously expressed in plants. They are grouped according to their chemical structure and function into flavonols, flavones, flavan-3-ols, anthocyanins, flavanones and isoflavones. Many of flavonoids are found in fruits, vegetables and beverages. Flavonoids have been demonstrated to have advantageous effects on human health because their anti-allergic, anti-inflammatory, anti-platelet aggregation, antitumor and anti-oxidant behavior. This report reviews the current knowledge on the molecular mechanisms of action of flavonoids as anti-inflammatory agents and also discusses the relevant patents.
引用
收藏
页码：200 / 220
页数：21
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