Abstract
AbstractChronic inflammation contributes to various chronic diseases in humans. Currently used anti‐inflammatory drugs have several limitations and are not suitable for long‐term use. Anti‐inflammatory foods or extracts can prevent inflammation‐related diseases, offering a promising approach for the management of these pathologies. In vitro anti‐inflammatory experiments have the advantages of short experimental period and low cost for screening anti‐inflammatory foods or drugs. They measure pro‐inflammatory enzyme activity such as lipoxygenase (LOX) and cyclooxygenase (COX), and the production of pro‐inflammatory cytokines such as tumor necrosis factor (TNF) and interleukins (IL). This article reviews in vitro assays used to evaluate the anti‐inflammatory effect, examining the effects of different inflammatory factors and the employed methods, and analyzing their principles, advantages, and disadvantages. Thus, it aims to provide guidelines for screening natural foods with anti‐inflammatory potential.
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