Development of functional foods from edible crops and their active ingredients for improving nasal conditions caused by immune hypersensitivity
Wook-bin Lee1,*
1Institute of Natural Products, Korea Institute of Science and Technology(KIST)
Correspondence to: *Wook-bin Lee
Korea Institute of Science and Technology, Gangneung 25451, Korea
Tel: +82-33-650-3656
E-mail: wblee@kist.re.kr
Korea Institute of Science and Technology, Gangneung 25451, Korea
Tel: +82-33-650-3656
E-mail: wblee@kist.re.kr
Received September 20, 2024; Revised October 24, 2024; Accepted November 13, 2024.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
- Abstract
- Immune hypersensitivity is a growing concern, particularly in relation to allergic rhinitis, which severely affects nasal health. Natural products have emerged as a promising avenue for managing these conditions, offering potential solutions through their bioactive compounds. Recent studies suggest that edible crops and their active ingredients can help alleviate these symptoms by modulating immune responses. This study focuses on functional materials derived from edible crops and their active compounds that have shown effectiveness in improving nasal conditions caused by immune hypersensitivity. Key natural ingredients were evaluated for their ability to regulate immune responses, reduce inflammation, and enhance overall nasal health. Finally, we explore the potential of Lithospermum erythrorhizon in modulating immune hypersensitivity and improving nasal conditions through cytokine balance and mast cell stabilization. This review provides an overview of the potential of these natural functional ingredients as safe and effective long-term solutions for managing immune hypersensitivity.
- Keywords : immune hypersensitivity, nasal condition, functional food, natural product
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