Type-1 allergic diseases consist of two phases. An inductive phase comprises IgE formation to allergens based on the immune
system being biased to predominant T-helper type 2 responses. In a triggering phase allergic symptoms are triggered due to a robust secretion
of mediators from mast cells and other cells after re-exposure to the same allergen. Various polyphenols, found in foods and plant
sources, have potent anti-allergic activities that have been shown in different disease models and in human clinical trials. The present review
summarizes the recent findings and progress in the research about polyphenols and natural products, and their role in allergic diseases.
Intake of representative polyphenols (flavones, flavone-3-ols, catechins, anthocyanidins, flavanones, procyanidins, and resveratrol)
can improve a skewed Th1/Th2 balance and suppress antigen-specific IgE antibody formation. Oral administration of fermented grape
foods (FGF), one example of natural products fermented by lactic acid bacteria, is effective for decreasing allergic symptoms in the effector
phase. Inhibitory mechanisms of polyphenols are also discussed.
Keywords: Th1/Th2 balance, fermented grape foods (FGF), polyphenols, flavonoids, catechins, lactic acid bacteria (LAB), TNF-α, IgE,
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