In a newly published Food & Function review, Garry Duthie and Adrian Wood have looked into the role of natural salicylates in disease prevention. Salicylates have been used as anti-inflammatories for over 5000 years, in particular the protective effects of acetylsalicylic acid (Aspirin) are well known. Due to these bioactive properties and associated health advantages, the salicylate compound class has gained significant interest from researchers.
In this review, the role of dietary salicylates is put into context in relation to disease prevention. It is highlighted that while dietary salicylates may have long term health benefits, the foods that salicylates are commonly found in (such as tomato-based sauces, fruit juice, tea, wine, and herbs) are also sources of a wide variety of other bioactive phenolic compounds, which equally may have beneficial qualities.
To read the full review for free, click the link below:
Natural salicylates: foods, functions and disease prevention
Garry G. Duthie and Adrian D. Wood, Food Funct., 2011,
DOI: 10.1039/c1fo10128e
