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Functional Ingredients based on Nutritional Phenolics. A Case Study against Inflammation: Lippia Genus

1
Functional Food Research and Development Center, Health Science Technological Park, Avenida del Conocimiento s/n, E-18100 Granada, Spain
2
Department of Food Science and Nutrition, University of Granada, Campus of Cartuja, 18071 Granada, Spain
3
Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Fuentenueva s/n, E-18071 Granada, Spain
*
Authors to whom correspondence should be addressed.
Nutrients 2019, 11(7), 1646; https://doi.org/10.3390/nu11071646
Received: 5 June 2019 / Revised: 15 July 2019 / Accepted: 17 July 2019 / Published: 18 July 2019
(This article belongs to the Special Issue Inflammation- An Ancient Battle. What are the Roles of Nutrients?)
Epidemiological studies have reported convincing evidence that natural dietary compounds may modify inflammation, it being an important event described in the pathophysiology of age-related infirmity. Among different dietary components, nutritional phenolics have demonstrated links to a lower risk of inflammation in the most common degenerative and chronic diseases. In this way, the healthy potential of phenolics against inflammation and the emergence of new functional ingredients have caused an enhancement of nutraceutical and functional food formulation. The present review focuses on: (a) nutritional phenolics and their effects on inflammation and (b) functional ingredients based on phenolic compounds with anti-inflammatory properties. Furthermore, the emerging interest in health-promoting products by consumers has caused an increase in the demand for functional products and nutraceuticals. Additionally, this review includes a case study of the Lippia genus, which has shown anti-inflammatory effects claiming to be a natural alternative for the management of this physiological disorder. This report is a practical tool for healthcare providers. View Full-Text
Keywords: Lippia; phenolic compounds; anti-inflammatory; pro-inflammatory mediators; cytokines; prostaglandin; NF-κB Lippia; phenolic compounds; anti-inflammatory; pro-inflammatory mediators; cytokines; prostaglandin; NF-κB
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MDPI and ACS Style

Leyva-Jiménez, F.J.; Lozano-Sánchez, J.; Cádiz-Gurrea, M.L.; Arráez-Román, D.; Segura-Carretero, A. Functional Ingredients based on Nutritional Phenolics. A Case Study against Inflammation: Lippia Genus. Nutrients 2019, 11, 1646.

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