Flavonoids: A Class of Polyphenols with Diverse Anti-inflammatory Activities and Mechanisms

The impact of our dietary choices on our overall well-being is widely recognized in the field of nutrition. The influence of diet on human metabolism is widely recognized, by the consumption of an abundance of fresh fruits and vegetables being universally acknowledged as highly helpful. A number of ways have been proposed to understand the potential health advantages of incorporating fruits and vegetables into the food that one consumes. Right now, flavonoids have become prominent components in various products, such as nutritional and health foods, dietary supplements, and cosmetics as well. Glycosides are often encountered in nature, which include flavonoids. The complexity of flavonoids is made easier by the presence of sugar groups in their structure, which leads to their limited absorption over the gut wall. Flavonoid glycosides have the capacity of passing through the human digestive system and are thereafter metabolized in the colon by microbes that possess the capability to break down the glycosidic link. The above process promotes the production of flavonoid aglycones, which are then taken in by the distal end of the digestive system. Different experimental studies have shown the potential anti-inflammatory effects of flavonoid compounds. This review focuses on the influence of dietary flavonoids on signaling pathways related to inflammation, which subsequently impacts the formation of inflammatory mediators. The imperative involvement of flavonoids in preventing the growth of inflammation is highlighted to provide helpful perspectives.