Cruciferous vegetables: prototypic anti-inflammatory food components

Clinical Phytoscience

International Journal of Phytomedicine and Phytotherapy

Table 1 Effects of anti-inflammatory diets on immunity

Anti-inflammatory	Foods	Microbiota-dependent	Potential pathways	Effects on Immunity	References
	cruciferous vegetables (carbazoles)	+ ^a	AhR ligands Suppression of NFκB	IL-22 ↑, maintenance of intraepithelial lymphocytes and innate lymphoid cells, suppression of inflammation	[5, 6]
	Cruciferous vegetables and fish (tryptophan)	+ ^b	AhR ligands GPCRs	IL-22 ↑, mucosal protection from inflammation	[5, 6, 17]
	cruciferous vegetables (sulfarophane)	?	Suppression of NFκB	Suppression of inflammation, induction of apoptosis, activation of phagocytosis	[23, 24]
	mediterrenian diet (enriched in ω-3 fatty acids)	?	Gpr120	pro-inflammatory cytokines ↓	[43]

Abbrevations
AhR aryl hydrocarbon receptor
GPCRs G-protein coupled receptors
NFκB Nuclear factor kappaB
Gpr G-protein receptor
SCFA short chain fatty acids
TH t helper cell
^aDiet results in an altered microbiota
^bTryptophan metabolized by microbiota (e.g. lactobacilli) to indole-3 aldehyde and kynurenine (both AhR ligands)