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Crit Rev Food Sci Nutr. 2016;56(3):419-44. doi: 10.1080/10408398.2013.767221.

Fruit Polyphenols: A Review of Anti-inflammatory Effects in Humans.

Author information

1
a Center for Nutrition Research, Institute for Food Safety and Health , Illinois Institute of Technology , Bedford Park , Illinois , USA.
2
b Department of Nutrition , University of California , Davis , California , USA.

Abstract

Underlying etiological factors in the development of obesity-related chronic diseases are long-term imbalances of oxidative and inflammatory stress leading to tissue dysfunction, damage, and ultimately failure. Poor dietary quality contributes significantly to the oxidative and inflammatory status of an individual. Conversely, various dietary approaches, including specific dietary factors can mitigate or prevent the occurrence of these risk-conferring imbalances brought about by modern lifestyle. Plant-derived polyphenolic compounds are well known for their antioxidant properties. Recent evidence indicates these compounds may confer anti-inflammatory and/or inflammatory response stabilizing activities, which would have important implications in health maintenance and disease risk reduction. Commonly consumed fruits, such as grapes, berries, and oranges/orange juice, contain polyphenolic compounds that have been studied for their effects on inflammation, but the nature and extent of their effects in humans remain unclear. Therefore, this article aims to provide a comprehensive overview of human clinical trials investigating the acute and chronic (feeding) effect of polyphenols from commonly consumed fruits or their derived products on inflammation.

KEYWORDS:

Fruits; berries; clinical trials; inflammation; postprandial; wine

PMID:
25616409
DOI:
10.1080/10408398.2013.767221
[Indexed for MEDLINE]

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