Abstract
In this review, special emphasis will be placed on red grape polyphenols for their antioxidant and anti-inflammatory activities. Therefore, their capacity to inhibit major pathways responsible for activation of oxidative systems and expression and release of proinflammatory cytokines and chemokines will be discussed. Furthermore, regulation of immune cells by polyphenols will be illustrated with special reference to the activation of T regulatory cells which support a tolerogenic pathway at intestinal level. Additionally, the effects of red grape polyphenols will be analyzed in obesity, as a low-grade systemic inflammation. Also, possible modifications of inflammatory bowel disease biomarkers and clinical course have been studied upon polyphenol administration, either in animal models or in clinical trials. Moreover, the ability of polyphenols to cross the blood–brain barrier has been exploited to investigate their neuroprotective properties. In cancer, polyphenols seem to exert several beneficial effects, even if conflicting data are reported about their influence on T regulatory cells. Finally, the effects of polyphenols have been evaluated in experimental models of allergy and autoimmune diseases. Conclusively, red grape polyphenols are endowed with a great antioxidant and anti-inflammatory potential but some issues, such as polyphenol bioavailability, activity of metabolites, and interaction with microbiota, deserve deeper studies.
Highlights
Polyphenols are phenolic compounds largely spread in the vegetal kingdom where they play a protective role coping with several environmental insults [1,2,3]
In children who attended MeD IL-10 levels increased with a reduction of IL-17 salivary levels. These results indicate that MeD, based on polyphenols, unsaturated fatty acids, vitamins and oligoelements can prevent overweight/obesity in early childhood [134]
Different cell receptors for polyphenol binding have been characterized, indicating their capacity to modulate endocrine, metabolic and immune functions. Among several activities they may exert, polyphenols are endowed with antioxidant and anti-inflammatory functions which justify their employment in different human diseases, as discussed in the present review
Summary
Polyphenols are phenolic compounds largely spread in the vegetal kingdom where they play a protective role coping with several environmental insults (e.g., ultraviolet lights, free radicals, and temperatures) [1,2,3]. Stilbenes and, especially resveratrol (RES), represent the non-flavonoid components present in low amounts in human diet [1,2,6,7]. They are composed by two phenyl rings bound together by two carbon methyl bridges [1,2]. In this framework, it is worthwhile mentioning some polyphenols present in extra virgin olive oil for their antioxidant and anti-inflammatory properties. Aim of the present review will be to describe and discuss the effects of red grape polyphenols in experimental and clinical settings with special reference to their antioxidant and anti-inflammatory properties
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