Therapeutic dietary compounds for arthritis and joint ailments

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Abstract

Arthritis is a joint inflammation and a leading cause of impaired mobility, flexibility and pain in ageing adults. Certain arthritic conditions such as osteoarthritis are incurable. However, analgesics may help relieve pain, but prolonged consumption may have severe toxic effects. Treatment to stop or delay its progress, ameliorate symptoms and safe for sustained daily use would involve food or dietary supplements. Edible plant extracts or other dietary supplements scientifically have been proven to improve arthritis or joint disorders. The mechanisms involved include (i) reducing inflammation (swelling and pain), (ii) suppresses the extracellular joint matrix breakdown, (iii) stimulates chondrocytes, (iv) improve cartilage formation or proteoglycan synthesis, (v) stimulates collagen synthesis. These functional compounds include flavonoids, and polyphenols from Morinda citrifolia, Centella asiatica (Asiatic pennywort), Zingiber officinale (ginger), Curcuma longa (turmeric), Phyllanthus spp. (dukung anak), Boswellia serrata, bromelain (pineapple protease), cat’s claw, licorice root, devil’s claw, avocado-soybean unsaponifiable, glucosamine and chondroitin, vitamins C and E, boron, green tea, pomegranate, grape seed, ginger, turmeric, and rosehip. Known components in these plants include curcumin, zingiberene, gingerol, shogaol, zingiberol, asiaticoside, madecassoside, epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate, glycyrretinic acid, quinovic acid, anthocyanins, ellagitanninnins, resveratrol, phyllanthin, hypophyllanthin, pentacyclic oxindole alkaloids, harpagoside, boswellic acid, phytosterols, flavonoids, vitexin, vitedoin, vitedoamine and scopoletin.

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APA

Ahmad Tantowi, N. A. C., Bokhari, R. A. B., & Mohamed, S. (2016). Therapeutic dietary compounds for arthritis and joint ailments. In Occurrences, Structure, Biosynthesis, and Health Benefits Based on Their Evidences of Medicinal Phytochemicals in Vegetables and Fruits. Volume 5 (pp. 107–128). Nova Science Publishers, Inc.

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