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Anti-Inflammatory Effects of Odor Compounds

  • Chapter
Springer Handbook of Odor

Part of the book series: Springer Handbooks ((SHB))

Abstract

Food-derived odor compounds determine the flavor of foods. However, these volatile compounds are known to elicit biological activities beyond their flavor function. Plants rich in volatile compounds, for example mint, have been used in traditional medicines worldwide to improve wound healing and to treat inflammation-related illnesses. In this chapter, we focus on the anti-inflammatory activity of different plant essential oils and individual odor compounds. Here, it is reviewed that odor compounds possess anti-inflammatory activity in pre- and postabsortive model systems, in vitro, ex vivo, and in vivo. Monocytes, macrophages, and fibroblasts are cells that play an important role in the innate immune response. In vitro models of these cells are commonly used to identify the mechanisms of action of the anti-inflammatory activity of volatile compounds. An inflammatory stimulus initiates the toll-like receptor-mediated signaling pathway, resulting in the gene expression and further the release of cytokines. Thus, an anti-inflammatory effect of odor compounds is measured by a reduction of cytokine messenger ribonucleic acid (GlossaryTerm

mRNA

) expression or release from stimulated cells. For example, eucalyptol, borneol, and camphor have been identified as anti-inflammatory active compounds that may be used to prevent or treat inflammation-related diseases.

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Abbreviations

ADI:

acceptable daily intake

CREB:

cAMP responsive element binding

DNA:

deoxyribonucleic acid

egr-1:

early growth response protein 1

GABA:

γ-amino butyric acid

GC:

gas chromatography

IFN-β:

interferon-β

IL:

interleukin

IκB:

inhibitory kappa B

LBP:

LPS-binding protein

LDL:

low density lipoprotein

LPS:

lipopolysaccharide

mRNA:

messenger ribonucleic acid

MSDI:

maximized survey-derived daily intake

MS:

mass spectrometry

mTAMDI:

modified theoretical added maximum daily intake

NF-κB:

nuclear factor kappa B

NOAEL:

no observed adverse effect level

PAMP:

pathogen-associated molecular pattern

PBMC:

peripheral blood mononuclear cell

RNA:

ribonucleic acid

TIR:

Toll/interleukin-1 receptor

TLR:

Toll-like receptor

TNF:

tumor necrosis factor

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Authors and Affiliations

  1. Department of Nutritional and Physiological Chemistry, University of Vienna, Althanstrasse 14, 1090, Wien, Austria

    Jessica Walker & Veronika Somoza

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  1. Jessica Walker
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  2. Veronika Somoza
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Correspondence to Jessica Walker .

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  1. Fraunhofer-Institut for Process Engineering and Packaging, Giggenhauser Str. 35, 85354, Freising, Germany

    Andrea Buettner

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Walker, J., Somoza, V. (2017). Anti-Inflammatory Effects of Odor Compounds. In: Buettner, A. (eds) Springer Handbook of Odor. Springer Handbooks. Springer, Cham. https://doi.org/10.1007/978-3-319-26932-0_35

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