Anti-inflammatory and Antioxidative Potential of Herbs and Fruits in the Management of Inflammatory Bowel Disease Beyond Medications
DOI:
https://doi.org/10.61919/jhrr.v3i2.254Keywords:
Anti-inflammatory Herbs, Antioxidative Fruits, Crohn's Disease, Gut Health Management, Inflammatory Bowel Disease (IBD), Phytochemical Composition, Ulcerative ColitisAbstract
Inflammatory Bowel Disease (IBD), a chronic inflammatory condition of the gastrointestinal tract, primarily encompasses ulcerative colitis and Crohn's disease. Characterized by recurring inflammation, IBD is marked by its unpredictability and complexity. Crohn's disease may impact any part of the digestive system, causing significant ulcerations, whereas ulcerative colitis is mainly restricted to the colon, leading to persistent damage and ulcers. The intermittent nature of IBD, alternating between remission and active flare-ups, presents continuous challenges in patient care and treatment. Its etiology is multifaceted, involving a combination of genetic susceptibility, environmental triggers, and immune system malfunctions. Symptomatically diverse, IBD can manifest as abdominal discomfort, diarrhea, weight loss, and fatigue, complicating the establishment of uniform treatment protocols. Traditional pharmacological treatments often offer limited relief and may introduce side effects, necessitating frequent adjustments in therapy. This disease profoundly impacts not only the physical well-being of individuals but also their overall quality of life, calling for a comprehensive and individualized management approach. This review delves into the potential of herbs and fruits in IBD management, examining their proximate composition and the roles their anti-inflammatory and antioxidant properties play in enhancing gut health.
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Copyright (c) 2023 Muhammad Hamza, Ahsan Zubair, Ayesha Habib, Qudsia Noor, Ammar Ijaz, Ayesha Khalid, Maria Javaid, Areej Awan, Iqra Rasheed, Rubab Sana
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