Bruno Holanda De Sanctis¹*, Fabio Moreira² and Carlos Toledo Cerqueira³

¹Departamento de Ciências Nutricionais, Universidade Paulista – Campus Anchieta, São Paulo, Brazil
²Departamento de Psicobiologia, Universidade Federal de São Paulo, São Paulo, Brazil
³Laboratório de Neuroimagem Psiquiátrica (LIM-21), Departamento de Psiquiatria, Hospital das Clinicas HCFMUSP, Faculdade de Medicina, Universidade de Sao Paulo, Sao Paulo, Brazil

*Corresponding Author: Bruno Holanda De Sanctis, Departamento de Ciências Nutricionais, Universidade Paulista – Campus Anchieta, São Paulo, Brazil.

Received: October 03, 2022; Published: November 15, 2022

Abstract

The transcriptional factor called NF-kB factor is responsible for modulating the inflammatory process and its deregulated activation is related to the genesis and progression of NCDs, due to the activation of genes encoding inflammatory proteins. NCDs have been growing sharply in recent years around the world and generate too much burden on health systems, and it is of paramount importance to reduce their incidence. The BC present in fresh foods have shown great potential in inhibiting the NF-kB cascade. The aim of the study was to verify, through a literature review, BC suppressors of NF-kB. 47 articles were found, 26 with in vitro experiments, 7 in vivo with murine and 13 reviews and 1 clinical trial of the post-genomic era. Literature review has shown that ECGC, Curcumin, Resveratrol, Gingerol, Sulfuraphanes, Quercetin, Capsaicin and Omega III were able to suppress NF-kB by inhibiting IKK kinase and consequent inhibition of phosphorylation/degradation of IkB-α kinase, inhibition of translocation of the p65 subunit to the cell nucleus and suppression of NF-kB activating ROS.

Keywords: NF-kB and Inflammation; Bioactive Compounds and NF-kB; Phenolic Compounds and NF-kB; Eicosapentaenoic Acid and NF-kB; Bioactive Compounds and Inflammation

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Citation

Citation: Bruno Holanda De Sanctis., et al. “Bioactive Compounds from NF-Kb Transcriptional Factor Suppressor Foods".Acta Scientific Nutritional Health 6.12 (2022): 71-81.

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Copyright: © 2022 Bruno Holanda De Sanctis., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.