Resumen

CABALLERO-GUTIERREZ, Lidia  y  GONZALES, Gustavo F. Foods with anti-inflammatory effect. Acta méd. peruana [online]. 2016, vol.33, n.1, pp.50-64. ISSN 1728-5917.

Peru is considered as one of the 12 countries in the world with great biological diversity in plants and animals, making it one of the world centers for agriculture and livestock. According to the local Ministry of Agriculture, Peruvian exotic flora consists of more than 25,000 species, equivalent to 10% of the world total, and more of 4,000 of them are edible and medicinal plants. Functional feeding allows the incorporation of foods not only with nutritional properties, but also with chemopreventive action. Nowadays, with the advances in knowledge, it is possible to ingest phytochemicals, which are substances capable to reduce the risk for the development of some pathological conditions, including diseases with an inflammatory basis; being this a risk factor that may be modified with foods that may modulate these processes. This review is based in searching for evidenceassociated with the active ingredients with an anti-inflammatory effect of compounds found in commonly used foods.

Palabras clave : Food; Anti-Inflammatory agents; Phytochemicals; Biological products.

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