Anti-Inflammatory Properties of Diet: Role in Healthy Aging.

Fecha de publicación: 30/07/2021 Fecha Ahead of Print: 30/07/2021

Autores de INCLIVA

Juan Gambini Buchon

Autor
Gloria Olaso Gonzalez

Autor

Participantes ajenos a INCLIVA

Stromsnes, Kristine
Correas, Angela G
Lehmann, Jenny

Grupos y Plataformas de I+D+i

Grupo de Investigación en Ejercicio, Nutrición y Estilo de Vida Saludable

Established Researcher

Maria Carmen Gomez Cabrera
Grupo de Investigación en Envejecimiento Saludable

Leading Researcher

Consuelo Borras Blasco

Abstract

Inflammation is a physiological process involved in the defenses of the body and the repair of tissues. It is acutely activated by infections, trauma, toxins, or allergic reactions. However, if it becomes chronic, inflammation can end up stimulating the development of diseases such as cardiovascular disease, autoimmune disease, neurological disease, or cancer. Additionally, during aging, inflammation becomes increasingly more chronic. Furthermore, we found that certain foods, such as saturated fats, have pro-inflammatory activity. Taking this into account, in this review we have discussed different diets with possible anti-inflammatory activity, the commonly ingested components of each diet and their active compounds. In addition, we have proposed some dietary guidelines, as well as a list of compounds present in foods with anti-inflammatory activity, outlining how to combine them to achieve optimal anti-inflammatory effects. Therefore, we can conclude that the compounds in our diet with anti-inflammatory activity could help alleviate the inflammatory processes derived from diseases and unhealthy diets, and thereby promote healthy aging.

Datos de la publicación

ISSN/ISSNe:: 2227-9059, 2227-9059
Tipo:: Article
Páginas:: -
DOI:: 10.3390/biomedicines9080922
PubMed:: 34440125

Documentos

Published Version

Métricas

Filiaciones

Stromsnes, Kristine:: CIBER. Freshage Research Group, Department of Physiology, Faculty of Medicine, Insitute of Health Research-INCLIVA, University of Valencia and CIBERFES, Avda. Blasco Ibañez, 15, 46010 Valencia, Spain

Instituto de Investigación. Freshage Research Group, Department of Physiology, Faculty of Medicine, Insitute of Health Research-INCLIVA, University of Valencia and CIBERFES, Avda. Blasco Ibañez, 15, 46010 Valencia, Spain
Correas, Angela G:: CIBER. Freshage Research Group, Department of Physiology, Faculty of Medicine, Insitute of Health Research-INCLIVA, University of Valencia and CIBERFES, Avda. Blasco Ibañez, 15, 46010 Valencia, Spain

Instituto de Investigación. Freshage Research Group, Department of Physiology, Faculty of Medicine, Insitute of Health Research-INCLIVA, University of Valencia and CIBERFES, Avda. Blasco Ibañez, 15, 46010 Valencia, Spain
Lehmann, Jenny:: Institute of Nutritional Science, University of Potsdam, 14558 Nuthetal, Germany
Gambini, Juan:: CIBER. Freshage Research Group, Department of Physiology, Faculty of Medicine, Insitute of Health Research-INCLIVA, University of Valencia and CIBERFES, Avda. Blasco Ibañez, 15, 46010 Valencia, Spain

Instituto de Investigación. Freshage Research Group, Department of Physiology, Faculty of Medicine, Insitute of Health Research-INCLIVA, University of Valencia and CIBERFES, Avda. Blasco Ibañez, 15, 46010 Valencia, Spain
Olaso-Gonzalez, Gloria:: CIBER. Freshage Research Group, Department of Physiology, Faculty of Medicine, Insitute of Health Research-INCLIVA, University of Valencia and CIBERFES, Avda. Blasco Ibañez, 15, 46010 Valencia, Spain

Instituto de Investigación. Freshage Research Group, Department of Physiology, Faculty of Medicine, Insitute of Health Research-INCLIVA, University of Valencia and CIBERFES, Avda. Blasco Ibañez, 15, 46010 Valencia, Spain