Polymethoxyflavones as food factors for the management of inflammatory diseases
Recent researches have expanded the concept that inflammation is a critical component of human diseases. The possible mechanisms by which inflammation contribute to various conditions include increase of reactive species and inflammatory cytokines and growth factors leading to alteration of biomolecules, induction of genetic change, cellular dysfunction and enhancement of transformation or proliferation. Thus, targeting the inflammation is potential strategy for prevention of chronic diseases. Numerous epidemiological and laboratory studies suggest that polymethoxyflavones (PMFs) exhibit a broad spectrum of biological activities. Recently, we isolated and identified hydroxylated PMFs from citrus peels and have investigated their biological activities, including anti-inflammation and cancer chemopreventive property. We suggest that hydroxylated PMFs possess greater biological activity potency for chemoprevention on targeting inflammation.
Ho, C.-T.; Pan, M.-H.; Lai, C.-S.; and Li, S.
"Polymethoxyflavones as food factors for the management of inflammatory diseases,"
Journal of Food and Drug Analysis: Vol. 20
, Article 42.
Available at: https://doi.org/10.38212/2224-6614.2108