Anti-inflammatory effects of plant-based foods and of their constituents

International Journal for Vitamin and Nutrition Research

Volumn 78, Issue 6, 2008, Pages 293-298

  Watzl, Bernhard ^a  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

Diet; Fruit, phytochemicals; Inflammation; Vegetables

Indexed keywords

ANTHOCYANIN; APIGENIN; BETA CAROTENE; CAROTENOID; CHRYSIN; CYANIDIN 3 GLUCOSIDE; EPICATECHIN; FLAVONOID; GLUCOSINOLATE; HESPERIDIN; KAEMPFEROL; LYCOPENE; MALVIDIN CHLORIDE; NARINGENIN; PHENOL DERIVATIVE; PHYTIC ACID; PHYTOESTROGEN; PHYTOSTEROL; PLANT MEDICINAL PRODUCT; PROTEINASE INHIBITOR; QUERCETIN; SAPONIN DERIVATIVE; SULFIDE; TERPENE; XANTHOPHYLL;

ANTIINFLAMMATORY ACTIVITY; BLOOD; CARDIOVASCULAR DISEASE; CONFERENCE PAPER; DIET; DRUG EFFECT; EPIDEMIOLOGICAL DATA; FRUIT; FUNCTIONAL FOOD; HEALTH; HUMAN; IMMUNE SYSTEM; IMMUNOMODULATION; INFLAMMATION; INFLAMMATORY DISEASE; INTERVENTION STUDY; NEOPLASM; NUTRIENT; NUTRITION; OBESITY; OBSERVATIONAL STUDY; PLANT; VEGETABLE; WHEAT;

ANTI-INFLAMMATORY AGENTS; CAROTENOIDS; DIET THERAPY; FLAVONOIDS; FOOD; FRUIT; HUMANS; IMMUNOLOGIC FACTORS; INFLAMMATION; PHYTOTHERAPY; PLANT EXTRACTS; PLANTS; TRITICUM; VEGETABLES;

TRITICUM AESTIVUM;

EID: 69549083015     PISSN: 03009831     EISSN: None     Source Type: Journal    
DOI: 10.1024/0300-9831.78.6.293     Document Type: Conference Paper

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