Abstract
The incidence of acute pancreatitis, a disease with variable severity, is on the rise, thereby posing new challenges to health-care providers. To complicate the situation, currently available therapies are limited to supportive measures and treating complications. Pharmacological agents, such as anti-secretory agents, protease inhibitors, anti-oxidants, immunomodulators, non-steroidal anti-inflammatory medications, and prophylactic antibiotics, have been used with variable degrees of success. However, regular intake of these agents is unsafe as they pose long-term damage. This has necessitated the development of non-toxic agents which are both effective and safe to use. Preclinical studies have shown that dietary agents such as green tea, Emblica officinalis, grapefruit, and Rhubarb, and the phytochemicals they contain, like curcumin, ellagic acid, cinnamtannin B-1, capsaicin, α-pinene, piperine, zerumbone, lycopene, resveratrol, and flavonoids (quercetin, genistein, and apigenin) possess beneficial properties against chemical-induced acute pancreatitis in laboratory animals. This article is a forerunner in addressing the protective effects of these agents, as well as the mechanism of actions responsible for protection against acute pancreatitis.
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