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Modulation of Food Allergy by Bioactive Natural Compounds and Development of Functional Foods

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Food Allergy

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Abstract

Chemically diverse bioactive compounds with numerous health benefits have been taken more seriously. Food allergic inflammation mediated by several types of immune cells can also be affected by the naturally occurring bioactive compounds. Various compounds show immunomodulating effects, including polyphenols, polysaccharides, vitamins, peptides, fatty acids, amino acids, minerals, as well as prebiotics. Some components boost immune responses, resulting in host defense against infection, whereas others suppress immune responses, thus inhibiting allergy and inflammation. A variety of food components act on the varying immune cells, and the effects are mainly mediated via the intestinal immune system, as well as the intestinal microbiota. This chapter focuses on anti-allergic agents derived from microorganisms, plants (phytochemicals), animals, and marine algae and presents an overview of their potential application in functional foods for the treatment of allergic disorders. The molecular mechanisms and scientific validity of some bioactive natural compounds in the treatment of food allergies will also be explored.

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Authors and Affiliations

  1. School of Food Science and Biotechnology, Zhejiang Gongshang University, Hanghzou, China

    Linglin Fu & Yanbo Wang

  2. Mucosal Immunology and Biology Research, Harvard Medical School, Charlestown, MA, USA

    Bobby J. Cherayil & Haining Shi

  3. Bioprocess Engineering Group, Agrotechnology and Food Sciences, Wageningen University and Research, Wageningen, The Netherlands

    Yang Zhu

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  1. Linglin Fu
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  2. Bobby J. Cherayil
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  3. Haining Shi
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  4. Yanbo Wang
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  5. Yang Zhu
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Fu, L., Cherayil, B.J., Shi, H., Wang, Y., Zhu, Y. (2019). Modulation of Food Allergy by Bioactive Natural Compounds and Development of Functional Foods. In: Food Allergy. Springer, Singapore. https://doi.org/10.1007/978-981-13-6928-5_7

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