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

Laura      Marzocchella; Massimo      Fantini; Monica      Benvenuto; Laura      Masuelli; Ilaria      Tresoldi; Andrea      Modesti; Roberto      Bei

Abstract

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.

Keywords: Bioavailability, flavonoids, fruit, inflammation, Flavonols, Flavones, Anthocyanins, pro-inflammatory cytokines, NF-kB activation, Mitogen-Activated-Protein Kinases (MAPKs) signaling