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Potential Beneficial Effects of Wine Flavonoids on Allergic Diseases

1
Department of Cardiology, Osaka Prefectural Hospital Organization Osaka Habikino Hospital, Osaka 583-8588, Japan
2
Department of Clinical Laboratory, Osaka Prefectural Hospital Organization Osaka Habikino Hospital, Osaka 583-8588, Japan
*
Author to whom correspondence should be addressed.
Diseases 2019, 7(1), 8; https://doi.org/10.3390/diseases7010008
Received: 2 November 2018 / Revised: 7 January 2019 / Accepted: 9 January 2019 / Published: 15 January 2019
(This article belongs to the Special Issue Wine and Vine Components and Health)
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Abstract

Wine, a widely consumed beverage, comprises several biophenols that promote health. Flavonoids, majorly present in red wine, have been shown to have antioxidant, anti-inflammatory, anticancer, and immunomodulatory activities. Regular consumption of red wine (100 mL/day) is estimated to provide an average of 88 mg of flavonoids, whereas recent epidemiological studies indicate that wine is one of the major sources of flavonoid intake amongst wine lovers in European countries (providing an average intake of 291–374 mg/day of flavonoids). In addition to being antioxidants, in vitro studies suggest that flavonoids also have anti-allergic activities that inhibit IgE synthesis, activation of mast cells and basophils or other inflammatory cells, and production of inflammatory mediators, including cytokines. Furthermore, they affect the differentiation of naïve CD4+ T cells into effector T cell subsets. Moreover, several studies have reported the benefits of flavonoids in allergic models such as atopic dermatitis, asthma, anaphylaxis, and food allergy; however, evidence in humans is limited to allergic rhinitis and respiratory allergy. Although further evaluation is required, it is expected that an appropriate intake of flavonoids may be beneficial in preventing, and eventually managing, allergic diseases. View Full-Text
Keywords: allergy; antioxidant; wine flavonoids allergy; antioxidant; wine flavonoids
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Tanaka, T.; Iuchi, A.; Harada, H.; Hashimoto, S. Potential Beneficial Effects of Wine Flavonoids on Allergic Diseases. Diseases 2019, 7, 8.

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