Abstract
Wine, a widely consumed beverage, comprises several biophenols that promote health. Flavonoids, majorly present in red wine, have been shown to have antioxidant, anti-inflammatory, anticancer, and immunomodulatory activities. Regular consumption of red wine (100 mL/day) is estimated to provide an average of 88 mg of flavonoids, whereas recent epidemiological studies indicate that wine is one of the major sources of flavonoid intake amongst wine lovers in European countries (providing an average intake of 291–374 mg/day of flavonoids). In addition to being antioxidants, in vitro studies suggest that flavonoids also have anti-allergic activities that inhibit IgE synthesis, activation of mast cells and basophils or other inflammatory cells, and production of inflammatory mediators, including cytokines. Furthermore, they affect the differentiation of naïve CD4+ T cells into effector T cell subsets. Moreover, several studies have reported the benefits of flavonoids in allergic models such as atopic dermatitis, asthma, anaphylaxis, and food allergy; however, evidence in humans is limited to allergic rhinitis and respiratory allergy. Although further evaluation is required, it is expected that an appropriate intake of flavonoids may be beneficial in preventing, and eventually managing, allergic diseases.
Highlights
The prevalence and incidence of allergic diseases, such as allergic rhinitis, asthma, atopic dermatitis, and food allergy, have increased worldwide during the past two to three decades [1,2].The environmental and genetic interaction leads to sensitivity in individuals towards environmental allergens, causes allergic diseases [3,4,5]
The benefits of red wine in allergic diseases have not been elucidated in detail, based on recent findings, the present article emphasizes that an appropriate intake of flavonoids may be beneficial in preventing, and eventually managing, allergic diseases
Flavonoids such as luteolin, quercetin, and baicalein were found to inhibit the synthesis of granulocyte macrophage-colony stimulating factor, tumor necrosis factor-α, and interleukin (IL)-6 production by the cultured mast cells in response to the cross-linkage of a high-affinity IgE receptor (FcεRI) [34,35]
Summary
The prevalence and incidence of allergic diseases, such as allergic rhinitis, asthma, atopic dermatitis, and food allergy, have increased worldwide during the past two to three decades [1,2]. The “diet hypothesis” proposes that changes in dietary habit may play a significant role in the increase, since foods and beverages contain allergy-promoting and anti-allergic nutrients [6,7,8]. Minerals such as selenium, copper, zinc, and magnesium, vitamins. Flavonoids, which share a common structure comprising two aromatic rings (cyanidin, delphinidin, delphinidin, malvidin, malvidin, eriodictyol), pelargonidin, petunidin, and peonidin) and flavanols (catechins and proanthocyanidins).
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