Unveiling the Immunomodulatory Potential of Phenolic Compounds in Food Allergies

• Tipo: Outra Publicação em Revista Científica Internacional
• Data: 2024

Autores

Simões, R (Autor) Outra; Ribeiro, AC (Autor) Outra; Dias, R (Autor) Outra; Victor de Freitas (Autor) FCUP; Soares, S (Autor) Outra; Pérez Gregorio, R (Autor) Outra

Revista

Título: Nutrients

Vol. 16 Nº 1709

Página Final: 551

ISSN: 2072-6643

Editora: MDPI

Indexação

Scopus - 0 Citações

Outras Informações

ID Authenticus: P-010-2CH

DOI: 10.3390/nu16040551

Abstract (EN): Food allergies are becoming ever more prevalent around the world. This pathology is characterized by the breakdown of oral tolerance to ingested food allergens, resulting in allergic reactions in subsequent exposures. Due to the possible severity of the symptoms associated with this pathology, new approaches to prevent it and reduce associated symptoms are of utmost importance. In this framework, dietary phenolic compounds appear as a tool with a not fully explored potential. Some phenolic compounds have been pointed to with the ability to modulate food allergies and possibly reduce their symptoms. These compounds can modulate food allergies through many different mechanisms, such as altering the bioaccessibility and bioavailability of potentially immunogenic peptides, by modulating the human immune system and by modulating the composition of the human microbiome that resides in the oral cavity and the gastrointestinal tract. This review deepens the state-of-the-art of the modulation of these mechanisms by phenolic compounds. While this review shows clear evidence that dietary supplementation with foods rich in phenolic compounds might constitute a new approach to the management of food allergies, it also highlights the need for further research to delve into the mechanisms of action of these compounds and decipher systematic structure/activity relationships. © 2024 by the authors.

Idioma: Inglês

Tipo (Avaliação Docente): Científica