Foods and liver health.
Chronic liver damage is a worldwide common pathology, characterised by an inflammatory and fibrotic process that leads to a progressive evolution from chronic hepatitis to cirrhosis and hepatocellular carcinoma (HCC). A major role for fats and oxidative stress has been recently demonstrated in the pathogenesis of liver diseases. In the clinical practice, dietary recommendations in the management of chronic diseases often rely on denying patients certain foods, which results in a severe reduction of quality of life. In this paper a new perspective based on the development of Food intended for Specific Medical Purposes (FSMP) containing highly bioavailable antioxidant compounds or polyunsaturated-fatty acids, has been highlighted as a tool for preventive and curative medicine, to be associated to pharmacological treatments.
Department of Food Science, University of Naples Federico II, via Università, 100, 80055 Portici (Napoli), Italy.
Filomena
F
Morisco
Paola
P
Vitaglione
Daniela
D
Amoruso
Barbara
B
Russo
Vincenzo
V
Fogliano
Nicola
N
Caporaso
D000975:Antioxidants / Q000378:metabolism; D005231:Fatty Acids, Unsaturated / Q000378:metabolism; D005502:Food; D006801:Humans; D008099:Liver / Q000378:metabolism / Q000473:pathology* / Q000503:physiopathology; D008107:Liver Diseases / Q000378:metabolism / Q000473:pathology / Q000503:physiopathology; D018384:Oxidative Stress / Q000502:physiology
D000975:Antioxidants; D005231:Fatty Acids, Unsaturated