Effect of plant polyphenols on inflammatory pathways in vitro and in vivo

Supervisor: Veronika Somoza, Department of Nutritional and Physiological Chemistry

Polyphenols are found in many dietary plant products, including fruits, vegetables, beverages, herbs, and spices. Several of these compounds have been found to inhibit the inflammation process as well as tumorigenesis in cell culture models and experimental animals. Results from epidemiological studies also indicate that populations who consume foods rich in specific polyphenols have a lower incidence of chronic inflammatory diseases.

Inflammation is the immunological defence mechanism by which the body fights infection or injury from bacteria, viruses and other pathogens. Pro- and anti-inflammatory cytokines, e.g., play a vital role in inflammation by controlling the intensity and duration of pain, as well as the occurrence of fever, swelling and heat in an affected area. In addition to anti-inflammatory drugs, polyphenols are under investigation to treat acute inflammation. In fact, 12 out of the 40 anti-inflammatory drugs approved between 1983 and 1994 were derived from or based on polyphenols. 

The work of the Ph.D. student involved in this part of the BioProMotion “Initiativkolleg” will be focused on the anti-inflammatory activity of plant polyphenols in cell culture studies and a human intervention trial. Analytical techniques to be applied include chromatographic analyses (HLPC, LC-MS/MS), NMR, flow cytometry, ELISA assays and q/RT-PCR. Since members of our group origin from different disciplines (Biochemistry, Food Chemistry and Toxicology, Nutrition) and nations (Austria, Germany and the U.S.A.) we are not only expecting significant experience in the analytical techniques listed, but also a high level of motivation, team spirit and excellent English skills.