Natural salicylates: foods, functions and disease prevention.
Identifieur interne : 001543 ( Main/Exploration ); précédent : 001542; suivant : 001544Natural salicylates: foods, functions and disease prevention.
Auteurs : Garry G. Duthie [Royaume-Uni] ; Adrian D. WoodSource :
- Food & function [ 2042-650X ] ; 2011.
Descripteurs français
- KwdFr :
- Antagonistes des prostaglandines (MeSH), Fruit (composition chimique), Histoire ancienne (MeSH), Histoire du 18ème siècle (MeSH), Histoire du 19ème siècle (MeSH), Histoire du 20ème siècle (MeSH), Histoire du 21ème siècle (MeSH), Humains (MeSH), Lycopersicon esculentum (composition chimique), Plantes comestibles (composition chimique), Prévention primaire (MeSH), Royaume-Uni (MeSH), Régime alimentaire (MeSH), Salicylates (administration et posologie), Salicylates (analyse), Salicylates (histoire), Thé (composition chimique), Vin (analyse), Épices (analyse).
- MESH :
- administration et posologie : Salicylates.
- analyse : Salicylates, Vin, Épices.
- composition chimique : Fruit, Lycopersicon esculentum, Plantes comestibles, Thé.
- histoire : Salicylates.
- Antagonistes des prostaglandines, Histoire ancienne, Histoire du 18ème siècle, Histoire du 19ème siècle, Histoire du 20ème siècle, Histoire du 21ème siècle, Humains, Prévention primaire, Royaume-Uni, Régime alimentaire.
English descriptors
- KwdEn :
- Diet (MeSH), Fruit (chemistry), History, 18th Century (MeSH), History, 19th Century (MeSH), History, 20th Century (MeSH), History, 21st Century (MeSH), History, Ancient (MeSH), Humans (MeSH), Lycopersicon esculentum (chemistry), Plants, Edible (chemistry), Primary Prevention (MeSH), Prostaglandin Antagonists (MeSH), Salicylates (administration & dosage), Salicylates (analysis), Salicylates (history), Spices (analysis), Tea (chemistry), United Kingdom (MeSH), Wine (analysis).
- MESH :
- chemical , administration & dosage : Salicylates.
- chemical , analysis : Salicylates.
- chemical , chemistry : Tea.
- chemical , history : Salicylates.
- chemical : Prostaglandin Antagonists.
- analysis : Spices, Wine.
- chemistry : Fruit, Lycopersicon esculentum, Plants, Edible.
- Diet, History, 18th Century, History, 19th Century, History, 20th Century, History, 21st Century, History, Ancient, Humans, Primary Prevention, United Kingdom.
Abstract
Salicylic acid and related compounds are produced by plants as part of their defence systems against pathogen attack and environmental stress. First identified in myrtle and willow, the medical use of salicylate-rich preparations as anti-inflammatory and antipyretic treatments may date back to the third millennium BC. It is now known that salicylates are widely distributed throughout the plant kingdom, and they are therefore present in plant products of dietary relevance. In the UK, major food sources are tomato-based sauces, fruit and fruit juice, tea, wine, and herbs and spices. In mammalian cells, salicylic acid demonstrates several bioactivities that are potentially disease-preventative, including the inhibition of production of potentially neoplastic prostaglandins, which arise from the COX-2 mediated catalysis of arachidonic acid. Moreover, it appears to be readily absorbed from the food matrix. This has led some to suggestions that the recognised effects of consuming fruit and vegetables on lowering the risk of several diseases may be due, in part, to salicylates in plant-based foods. However, published estimates of daily salicylic acid intake vary markedly, ranging from 0.4 to 200 mg day(-1), so it is unclear whether the Western diet can provide sufficient salicylates to exert a disease-preventative activity. Some ethnic cuisines that are associated with lowered disease risk may contain considerably more salicylic acid than is obtainable from a Western diet. However known protective effects of acetylsalicylic acid (Aspirin™) may have lead to an over-emphasis on the importance of dietary salicylates compared with other bioactive plant phenolics in the diet.
DOI: 10.1039/c1fo10128e
PubMed: 21879102
Affiliations:
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First identified in myrtle and willow, the medical use of salicylate-rich preparations as anti-inflammatory and antipyretic treatments may date back to the third millennium BC. It is now known that salicylates are widely distributed throughout the plant kingdom, and they are therefore present in plant products of dietary relevance. In the UK, major food sources are tomato-based sauces, fruit and fruit juice, tea, wine, and herbs and spices. In mammalian cells, salicylic acid demonstrates several bioactivities that are potentially disease-preventative, including the inhibition of production of potentially neoplastic prostaglandins, which arise from the COX-2 mediated catalysis of arachidonic acid. Moreover, it appears to be readily absorbed from the food matrix. This has led some to suggestions that the recognised effects of consuming fruit and vegetables on lowering the risk of several diseases may be due, in part, to salicylates in plant-based foods. However, published estimates of daily salicylic acid intake vary markedly, ranging from 0.4 to 200 mg day(-1), so it is unclear whether the Western diet can provide sufficient salicylates to exert a disease-preventative activity. Some ethnic cuisines that are associated with lowered disease risk may contain considerably more salicylic acid than is obtainable from a Western diet. However known protective effects of acetylsalicylic acid (Aspirin™) may have lead to an over-emphasis on the importance of dietary salicylates compared with other bioactive plant phenolics in the diet.</div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">21879102</PMID><DateCompleted><Year>2012</Year><Month>01</Month><Day>18</Day></DateCompleted><DateRevised><Year>2016</Year><Month>11</Month><Day>25</Day></DateRevised><Article PubModel="Print-Electronic"><Journal><ISSN IssnType="Electronic">2042-650X</ISSN><JournalIssue CitedMedium="Internet"><Volume>2</Volume><Issue>9</Issue><PubDate><Year>2011</Year><Month>Sep</Month></PubDate></JournalIssue><Title>Food & function</Title><ISOAbbreviation>Food Funct</ISOAbbreviation></Journal><ArticleTitle>Natural salicylates: foods, functions and disease prevention.</ArticleTitle><Pagination><MedlinePgn>515-20</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.1039/c1fo10128e</ELocationID><Abstract><AbstractText>Salicylic acid and related compounds are produced by plants as part of their defence systems against pathogen attack and environmental stress. First identified in myrtle and willow, the medical use of salicylate-rich preparations as anti-inflammatory and antipyretic treatments may date back to the third millennium BC. It is now known that salicylates are widely distributed throughout the plant kingdom, and they are therefore present in plant products of dietary relevance. In the UK, major food sources are tomato-based sauces, fruit and fruit juice, tea, wine, and herbs and spices. In mammalian cells, salicylic acid demonstrates several bioactivities that are potentially disease-preventative, including the inhibition of production of potentially neoplastic prostaglandins, which arise from the COX-2 mediated catalysis of arachidonic acid. Moreover, it appears to be readily absorbed from the food matrix. This has led some to suggestions that the recognised effects of consuming fruit and vegetables on lowering the risk of several diseases may be due, in part, to salicylates in plant-based foods. However, published estimates of daily salicylic acid intake vary markedly, ranging from 0.4 to 200 mg day(-1), so it is unclear whether the Western diet can provide sufficient salicylates to exert a disease-preventative activity. Some ethnic cuisines that are associated with lowered disease risk may contain considerably more salicylic acid than is obtainable from a Western diet. However known protective effects of acetylsalicylic acid (Aspirin™) may have lead to an over-emphasis on the importance of dietary salicylates compared with other bioactive plant phenolics in the diet.</AbstractText><CopyrightInformation>This journal is © The Royal Society of Chemistry 2011</CopyrightInformation></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Duthie</LastName><ForeName>Garry G</ForeName><Initials>GG</Initials><AffiliationInfo><Affiliation>Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen, Scotland, UK AB21 9SB.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Wood</LastName><ForeName>Adrian D</ForeName><Initials>AD</Initials></Author></AuthorList><Language>eng</Language><PublicationTypeList><PublicationType UI="D016456">Historical Article</PublicationType><PublicationType UI="D016428">Journal Article</PublicationType><PublicationType UI="D013485">Research Support, Non-U.S. 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IdType="doi">10.1039/c1fo10128e</ArticleId></ArticleIdList></PubmedData></pubmed><affiliations><list><country><li>Royaume-Uni</li></country></list><tree><noCountry><name sortKey="Wood, Adrian D" sort="Wood, Adrian D" uniqKey="Wood A" first="Adrian D" last="Wood">Adrian D. Wood</name></noCountry><country name="Royaume-Uni"><noRegion><name sortKey="Duthie, Garry G" sort="Duthie, Garry G" uniqKey="Duthie G" first="Garry G" last="Duthie">Garry G. Duthie</name></noRegion></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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