A Diet for Treating Food Allergies, Sensitivities, and Detoxification: An Interview with Jeffrey A. Morrison, M.D., C.N.S.

摘要

Hyaluronic acid (HA) has been known for more than 70rnyears, but the focus has been on its physical properties—rnas a replacement for the vitreous humor of the eye, as a lubricantrnin the joints, or as a humectant in high-end cosmetics. Morernrecently, HA has been recognized as having anti-inflammatoryrnproperties, and the molecular weight of the molecule has been establishedrnas an important feature of the molecule. HAs of higherrnmolecular weight (HMW) tend to be anti-inflammatory, whereasrnthose of lower molecular weight (LMW) tend to be proinflammatory.rnIt has also been found that LMW fragments of HA, as well asrnthe proinflammatory molecules they generate, stimulate the genesrnthat encode HA synthase, thereby yielding more HA with a preferencernfor the HMW form of this essential molecule.1–3 Overwhelmingrnevidence now suggests that HA functions as arnbiologically endogenous anti-inflammatory molecule, resolvingrnboth acute and chronic inflammation in vivo.4