6533b871fe1ef96bd12d204d
RESEARCH PRODUCT
Study of Potential Anti-Inflammatory Effects of Red Wine Extract and Resveratrol through a Modulation of Interleukin-1-Beta in Macrophages
Pauline ChalonsSouheila AmorFlavie CourtautEmma Cantos-villarTristan RichardCyril AugerPhilippe ChabertValérie Schni-kerthVirginie AiresDominique Delmassubject
LipopolysaccharidesInflammasomesred wine extractInterleukin-1betainflammation;interleukins;polyphenols;red wine extract;resveratrolAnti-Inflammatory AgentsWinelcsh:TX341-641resveratrolArticleCell LineMiceNLR Family Pyrin Domain-Containing 3 ProteinAnimalspolyphenolsPlant ExtractsMacrophagesfood and beveragesCARD Signaling Adaptor Proteins[SDV.AEN] Life Sciences [q-bio]/Food and NutritionRAW 264.7 Cellsinterleukinsinflammation[SDV.AEN]Life Sciences [q-bio]/Food and Nutritionlcsh:Nutrition. Foods and food supplyPhytotherapydescription
Inflammation has been described as an initiator event of major diseases with significant impacts in terms of public health including in cardiovascular disease, autoimmune disorders, eye diseases, age-related diseases, and the occurrence of cancers. A preventive action to reduce the key processes leading to inflammation could be an advantageous approach to reducing these associated pathologies. Many studies have reported the value of polyphenols such as resveratrol in counteracting pro-inflammatory cytokines. We have previously shown the potential of red wine extract (RWE) and the value of its qualitative and quantitative polyphenolic composition to prevent the carcinogenesis process. In this study, we addressed a new effect of RWE in inflammation through a modulation of IL-1&beta
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2018-12-01 | Nutrients |