The phenolic fraction of extra virgin olive oil modulates the activation and the inflammatory response of T cells from patients with systemic lupus erythematosus and healthy donors

Conclusion: PE modulates cytokine production and attenuates induced T cell activation, probably through nuclear factor (NF‐κB) signaling pathway, providing the first evidence that PE from EVOO has an anti‐inflammatory and immunomodulatory role in SLE patients and it might therefore be considered as a dietary complement in SLE managementThis article is protected by copyright. All rights reserved

Source: Nahrung / Food - January 31, 2017 Category: Nutrition Authors: Marina Aparicio ‐Soto, Marina Sanchez‐Hidalgo, Ana Cárdeno Galván, Jose Manuel Lucena, Francisca Gonzalez‐Escribano, Maria Jesus Castillo Palma, Catalina Alarcón‐de‐la‐Lastra Tags: Research Article Source Type: research