Study Shows Luteolin Reduces Inflammation. . . .

This article was syndicated from: Laurel on Health Food

Study Shows Luteolin Reduces Inflammation

The University of Illinois at Urbana-Champaign News Bureau released a new study that’s appearing in the Proceedings of the National Academy of Sciences. Researchers found that the plant flavonoid luteolin “can disrupt a key component of the inflammatory response in the brain.” Celery and green peppers are packed with luteolin.

During the ‘in vivo’ study, the researchers gave mice luteolin-laced drinking water to rats and found that the plant flavonoid “inhibited a key pathway in the inflammatory response of some brain cells.” Graduate research assistant Saebyeol Jang noted that “the effects of luteolin exposure were dramatic.” These findings are very positive and will likely spark a range of new studies on this compound and preventing age-related diseases such as Alzheimer’s and multiple sclerosis.

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Originally Syndicated via RSS from Laurel on Health Food

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