| Autor: |
dos Santos, Fransergio F., Morais‐Urano, Raquel P., Cunha, Wilson R., de Almeida, Samarah G., Cavallari, Pedro Sandoval dos Santos R., Manuquian, Hallana A., Pereira, Henrique de A., Furtado, Ricardo, Santos, Mario F. C., Amdrade e Silva, Márcio L. |
| Předmět: |
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| Zdroj: |
Journal of Food Biochemistry; Oct2022, Vol. 46 Issue 10, p1-11, 11p |
| Abstrakt: |
Humanity has used propolis since ancient times, and its use as a food supplement has significantly increased. Several reports on propolis´ biological activity and toxicity have highlighted its anti‐inflammatory properties, unlike many natural food supplements. This review addresses the anti‐inflammatory roles of Brazilian green, brown, and red propolis produced by Apis mellifera, their extracts, isolated compounds, and their mode of action. Despite advances in anti‐inflammatory therapies, the development of inflammatory processes in several diseases has been a concern for centuries. Demands for new anti‐inflammatory drugs have led to studies on propolis products as diet components to treat and prevent inflammatory disorders. Brazilian green, brown, and red propolis are alternatives for obtaining extracts and compounds of valuable anti‐inflammatory properties. Practical applications: Currently, propolis is a food supplement, and to the best of our knowledge, several studies have shown that despite advances in anti‐inflammatory therapies, the inflammatory process continues to be a significant concern. However, due to the demand for new anti‐inflammatory drugs, propolis products as dietary components can be used to treat and prevent inflammatory disorders. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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