Objectives: (fig) and (olive) are valuable nutritional plants that are widely used in diet and traditional medicine. Different parts of the plants such as fruit and leaves contain beneficial compounds with diverse pharmacological properties, among which anti-inflammatory activities are remarkable. The purpose of this review is to discuss the anti-inflammatory effects of and with emphasis on their impact on pivotal pro-inflammatory cytokines including IL-1, IL-6, and TNF-α.
Materials And Methods: To prepare the present review, the sites utilized included Scopus, PubMed, Science Direct, and Google Scholar and studied relevant articles from 2000 until 2021.
Results: As a result, we observed that most of the compounds in fig and olive including polyphenols, flavonoids, etc., exert their anti-inflammatory effects through inhibiting or decreasing pro-inflammatory cytokines. Moreover, some natural antioxidants are common between these two plants.
Conclusion: We suggest that consuming figs and olives simultaneously or alone can be useful in the prevention or treatment of inflammatory diseases.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9148402 | PMC |
| http://dx.doi.org/10.22038/IJBMS.2022.60954.13494 | DOI Listing |
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