With suitable guidance and monitoring, dietary modification is safe and can improve quality of life
Salicylates are a diverse family of 2-OH benzoic acid derivatives produced in all plants. The parent molecule, salicylic acid (SA), is a ubiquitous phytohormone responsible for pathogen resistance, regulation of growth, and a wide variety of other biological functions.1,2 The medicinal use of salicylate-containing plant extracts was first recorded about 3500 years ago, and was widespread until the mid 19th century, when SA was isolated from willow bark, and acetylsalicylic acid (ASA) was subsequently synthesised and marketed by Bayer as aspirin in 1899.2
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