Anti-Inflammatory and Microbiota-Regulating Property of Deficiency Tonic Medicines in Edible Traditional Chinese Medicine: A Promising Therapy for Depressive Disorder

IF 3.5 2区 农林科学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY Journal of Food Biochemistry Pub Date : 2024-09-19 DOI:10.1155/2024/4062632
Siyu Ren, Peilin Qin, Gang Wang, Jian Yang
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Abstract

Depression has become the leading cause of disability worldwide. Conventional serotonergic antidepressants fail to meet anticipated outcomes and increase the risk of drug dependency and side effects. Consequently, the significance of diet and nutrition in the prevention and management of depression and anxiety has increasingly received attention. Many years of clinical practice have shown that edible traditional Chinese medicines can relieve depression through their anti-inflammatory properties, potentially acting as a nutritional remedy for depression with a higher acceptance rate and safety. In this review, we elucidated how deficiency tonic medicines in edible traditional Chinese medicines and their ingredients modulate the immune response and gut microbiota to alleviate depression. This article can offer new insights into the antidepressant effect of daily dietary treatments.

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食用中药中的补虚药具有抗炎和调节微生物群的特性:一种治疗抑郁症的有效方法
抑郁症已成为全球致残的主要原因。传统的血清素能抗抑郁药物未能达到预期效果,而且增加了药物依赖性和副作用的风险。因此,饮食和营养在预防和治疗抑郁症和焦虑症方面的意义日益受到关注。多年的临床实践表明,可食用的传统中药可通过其抗炎特性缓解抑郁症,有可能成为一种治疗抑郁症的营养疗法,具有较高的接受率和安全性。在这篇综述中,我们阐明了食用中药中的补虚药及其成分如何调节免疫反应和肠道微生物群以缓解抑郁症。本文可为日常饮食治疗的抗抑郁效果提供新的见解。
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来源期刊
Journal of Food Biochemistry
Journal of Food Biochemistry 生物-生化与分子生物学
CiteScore
7.80
自引率
5.00%
发文量
488
审稿时长
3.6 months
期刊介绍: The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes: -Biochemistry of postharvest/postmortem and processing problems -Enzyme chemistry and technology -Membrane biology and chemistry -Cell biology -Biophysics -Genetic expression -Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following: -Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease -The mechanism of the ripening process in fruit -The biogenesis of flavor precursors in meat -How biochemical changes in farm-raised fish are affecting processing and edible quality
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