35. Anti-Inflammatory Effects of Odor Compounds

Food-derived odor compounds determine the flavor of foods. However, these volatile compounds are known to elicit biological activities beyond their flavor function. Plants rich in volatile compounds, for example mint, have been used in traditional medicines worldwide to improve wound healing and to treat inflammation-related illnesses. In this chapter, we focus on the anti-inflammatory activity of different plant essential oils and individual odor compounds. Here, it is reviewed that odor compounds possess anti-inflammatory activity in pre- and postabsortive model systems, in vitro, ex vivo, and in vivo. Monocytes, macrophages, and fibroblasts are cells that play an important role in the innate immune response. In vitro models of these cells are commonly used to identify the mechanisms of action of the anti-inflammatory activity of volatile compounds. An inflammatory stimulus initiates the toll-like receptor-mediated signaling pathway, resulting in the gene expression and further the release of cytokines. Thus, an anti-inflammatory effect of odor compounds is measured by a reduction of cytokine messenger ribonucleic acid (mRNA) expression or release from stimulated cells. For example, eucalyptol, borneol, and camphor have been identified as anti-inflammatory active compounds that may be used to prevent or treat inflammation-related diseases.