@article{uneatlantico558,
       publisher = {ELSEVIER},
         journal = {Advances in Food and Nutrition Research},
           title = {Immunoinflammatory effects of dietary bioactive compounds},
            year = {2021},
          volume = {95},
          author = {Francesca Giampieri and Danila Cianciosi and Johura Ansary and Maria Elexpuru Zabaleta and Tamara Y. Forbes-Hernandez and Maurizio Battino},
           pages = {295--336},
           month = {Febrero},
        abstract = {Inflammation is a key mechanism of the immune system that can be elicited by several factors, among them several chemical, physical and biological agents. Once stimulated, the inflammatory response activates a series of signaling pathways and a number of immune cells which promote, in a very coordinated manner, the neutralization of the infectious agent. However, if uncontrolled, the inflammatory status may become chronic leading, potentially, to tissue damage and disease onset. Several risk factors are associated with the development of chronic inflammation and, among these factors, diet plays an essential role. In this chapter the effects of some dietary bioactive compounds, including micronutrients, omega-3 fatty acids, nucleotides and polyphenols, on the immunoinflammatory responses in different cellular, animal and human studies have been summarized.},
             url = {http://repositorio.uneatlantico.es/id/eprint/558/},
        keywords = {Inflammation; Inflammatory cells; Inflammatory markers; Inflammatory signal pathways; Minerals; Nucleotides; Omega-3 fatty acids; Polyphenols; Surface pattern receptors; Vitamins.}
}