DAVIS, Calif.—Studies from Agricultural Research Service (ARS) Western Human Nutrition Research Center research molecular biologist Daniel H. Hwang suggest that phytochemicals from red wine, green tea, garlic, curcumin and cinnamon may reduce risk of diseases associated with chronic inflammation, including cancer and diabetes.
Hwang's researcher team found that phytochemicals can interfere with the normal flow of certain chemical signals or messages sent to and from cells involved in chronic inflammation. The messages these cells send are in the form of proteins. His group is closely examining proteins known as TLRs (Toll-Like Receptors) and NODs (nucleotide binding oligomerization domain containing proteins).
Their experiments show that certain phytochemicals can interfere with messages that, if unimpeded, could travel from TLRs and NODs, reaching and activating genes that can trigger an inflammatory response.
The studies suggest that different phytochemicals have different ways of interfering with these messages. For example, curcumin can undermine certain TLRs when a specific part of curcumin's chemical structure reacts with what are known as "sulfhydryl groups" in TLRs.
Resveratrol, found in red grapes, has a different set of targets. Hwang's experiments suggest that resveratrol interferes with molecules called "TBK1" and "RIP1." If unimpeded, these molecules would help convey signals to and from TLRs.
