Dietary Polyphenols for Infectious Diseases

Dietary polyphenols are bioactive compounds found in various plant-based foods, such as fruits, vegetables, tea, coffee, red wine, and nuts. These compounds have been studied for their potential health benefits, including their antioxidant, anti-inflammatory, and anti-microbial properties. While research on the specific effects of polyphenols on infectious diseases is ongoing, there is evidence suggesting that certain polyphenols may have a positive impact on the prevention and treatment of infections. This book will comprehensively cover various significant topics, including the biochemical, molecular function, and pharmacokinetic aspects of polyphenols, the molecular pathogenesis of several infectious diseases, the role of ROS, iNOS in infectious diseases, dietary polyphenols for modulating gut microbiome, the controlled release of polyphenols from nano formulation against infectious diseases, interaction with dietary polyphenols and drug metabolism-disposition, immunomodulatory functions, toxicity study of dietary polyphenols on human health, and next-generation therapeutics.