Inhibitory effects of <i>Ficus carica</i> and <i>Olea europaea</i> on pro-inflammatory cytokines: A review.
Lotfollah Rezagholizadeh, Maryam Aghamohammadian, Mahya Oloumi, Shokofeh Banaei, Mohammad Mazani, Masoud Ojarudi
Abstract
Objectives: 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.