dc.contributor.author | Leyva Jiménez, Francisco Javier | |
dc.contributor.author | Lozano Sánchez, Jesús | |
dc.contributor.author | Cádiz Gurrea, María de la Luz | |
dc.contributor.author | Arráez Román, David | |
dc.contributor.author | Segura Carretero, Antonio | |
dc.date.accessioned | 2020-05-14T11:28:30Z | |
dc.date.available | 2020-05-14T11:28:30Z | |
dc.date.issued | 2019-07-18 | |
dc.identifier.citation | Leyva-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.uri | http://hdl.handle.net/10481/62074 | |
dc.description.abstract | Epidemiological 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.sponsorship | This 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.iso | eng | es_ES |
dc.publisher | MDPI | es_ES |
dc.rights | Atribución 3.0 España | * |
dc.rights.uri | http://creativecommons.org/licenses/by/3.0/es/ | * |
dc.subject | Phenolic compounds | es_ES |
dc.subject | Anti-inflammatory | es_ES |
dc.subject | Pro-inflammatory mediators | es_ES |
dc.subject | Cytokines | es_ES |
dc.subject | Prostaglandins | es_ES |
dc.title | Functional Ingredients based on Nutritional Phenolics. A Case Study against Inflammation: Lippia Genus | es_ES |
dc.type | journal article | es_ES |
dc.rights.accessRights | open access | es_ES |
dc.identifier.doi | 10.3390/nu11071646 | |