Luteolin Reduces Inflammation

WASHINGTONConsuming celery, thyme, green peppers and chamomile tea may play a role in reducing inflammation because they are rich in the phytochemical luteolin that deactivates a gene that triggers inflammation, according to a new study published in Biochemical Pharmacology and in the Journal of Immunology. Researchers suggest a luteolin-rich diet may be a natural way to ward off the risk of cancer, heart disease and diabetes.

Researchers at the Agricultural Research Service (ARS) Western Human Nutrition Research Center at the University of California-Davis, studied six natural compounds in plantsluteolin, quercetin, chrysin, eriodicytol, hesperetin and naringeninto find out exactly how phytochemicals target the enzyme TBK1s ability to activate a specific biochemical signal. If unimpeded, the signal leads to formation of gene products known to trigger inflammation. Of the six compounds, luteolin was the most effective inhibitor of TBK1.

Foods rich in quercetin include capers, apples and onions. Chrysin is from the fruit of blue passionflower. Oranges, grapefruit, lemons and other citrus fruits are good sources of eriodicytol, hesperetin and naringenin.