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dc.contributor.authorLeyva Jiménez, Francisco Javier
dc.contributor.authorLozano Sánchez, Jesús
dc.contributor.authorCádiz-Gurrea, María de la Luz
dc.contributor.authorArráez Román, David 
dc.contributor.authorSegura Carretero, Antonio 
dc.date.accessioned2020-05-14T11:28:30Z
dc.date.available2020-05-14T11:28:30Z
dc.date.issued2019-07-18
dc.identifier.citationLeyva-Jiménez, F. J., Lozano-Sánchez, J., Cádiz-Gurrea, M. D. L. L., Arráez-Román, D., & Segura-Carretero, A. (2019). Functional Ingredients based on Nutritional Phenolics. A Case Study against Inflammation: Lippia Genus. Nutrients, 11(7), 1646.es_ES
dc.identifier.urihttp://hdl.handle.net/10481/62074
dc.description.abstractEpidemiological 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.es_ES
dc.description.sponsorshipThis work was funded by projects AGL2015-67995-C3-2-R and IJCI2015-26789 (Spanish Ministry of Science and Innovation), P11-CTS-7625 (Andalusian Regional Government Council of Innovation and Science) and RTI2018-096724-B-C22 (Ministry of Science, Innovation and Universities). The author Leyva-Jimenez gratefully acknowledges the Spanish Ministry of Economy and Competitiveness (MINECO) for the FPI grant BES-2016-076618 given to develop this work.es_ES
dc.language.isoenges_ES
dc.publisherMDPIes_ES
dc.rightsAtribución 3.0 España*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es/*
dc.subjectPhenolic compoundses_ES
dc.subjectAnti-inflammatoryes_ES
dc.subjectPro-inflammatory mediatorses_ES
dc.subjectCytokines es_ES
dc.subjectProstaglandins es_ES
dc.titleFunctional Ingredients based on Nutritional Phenolics. A Case Study against Inflammation: Lippia Genuses_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES
dc.identifier.doi10.3390/nu11071646


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Atribución 3.0 España
Except where otherwise noted, this item's license is described as Atribución 3.0 España