Foods and liver health

Filomena Morisco, Paola Vitaglione, Daniela Amoruso, Barbara Russo, Vincenzo Fogliano, Nicola Caporaso*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

38 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)144-150
Number of pages7
JournalMolecular Aspects of Medicine
Volume29
Issue number1-2
DOIs
Publication statusPublished - Feb 2008
Externally publishedYes

Keywords

  • Antioxidants
  • Functional foods
  • Human nutrition
  • Liver health
  • Polyunsaturated fatty acids

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