{"title":"Progress of Arbutin from Dietary Supplement to Advanced Medicine","authors":"Pooja Mishra, Farogh Ahsan, Tarique Mahmood, Shahzadi Bano, Arshiya Shamim, Vaseem Ahamad Ansari, Jyoti Yadav","doi":"10.1002/efd2.70013","DOIUrl":null,"url":null,"abstract":"<p>Arbutin, a naturally occurring hydroquinone, has gained attention for its diverse pharmacological properties. Traditional uses include blood sugar regulation and wound healing, while modern applications focus on its antioxidant and anti-inflammatory effects. Its synthesis involves complex biochemical pathways, contributing to its unique characteristics. Pharmacokinetic studies have shed light on its absorption, distribution, metabolism, and excretion, crucial for understanding its efficacy. Toxicity concerns underscore the need for further research into its safety. Additionally, novel dosage forms of arbutin are explored, presenting innovative strategies to enhance its delivery and efficacy in therapeutic applications. Arbutin's pharmacological activities span antioxidant, anti-inflammatory, and glucose metabolism regulation thus modulating various molecular pathways and targets, such as glucose transporter-4, insulin-like growth factor-1 receptor, and adenosine monophosphate-activated protein kinase, offering promising therapeutic avenues in medicine. This review covers arbutin comprehensively, encompassing its sources, chemical properties, synthesis methods, pharmacokinetics, pharmacological activities, food supplements, toxicity profiles, and novel dosage forms. By addressing these aspects, the review lays the groundwork for future research and development in natural therapeutics.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"5 6","pages":""},"PeriodicalIF":4.0000,"publicationDate":"2024-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.70013","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"eFood","FirstCategoryId":"1085","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/efd2.70013","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Arbutin, a naturally occurring hydroquinone, has gained attention for its diverse pharmacological properties. Traditional uses include blood sugar regulation and wound healing, while modern applications focus on its antioxidant and anti-inflammatory effects. Its synthesis involves complex biochemical pathways, contributing to its unique characteristics. Pharmacokinetic studies have shed light on its absorption, distribution, metabolism, and excretion, crucial for understanding its efficacy. Toxicity concerns underscore the need for further research into its safety. Additionally, novel dosage forms of arbutin are explored, presenting innovative strategies to enhance its delivery and efficacy in therapeutic applications. Arbutin's pharmacological activities span antioxidant, anti-inflammatory, and glucose metabolism regulation thus modulating various molecular pathways and targets, such as glucose transporter-4, insulin-like growth factor-1 receptor, and adenosine monophosphate-activated protein kinase, offering promising therapeutic avenues in medicine. This review covers arbutin comprehensively, encompassing its sources, chemical properties, synthesis methods, pharmacokinetics, pharmacological activities, food supplements, toxicity profiles, and novel dosage forms. By addressing these aspects, the review lays the groundwork for future research and development in natural therapeutics.
期刊介绍:
eFood is the official journal of the International Association of Dietetic Nutrition and Safety (IADNS) which eFood aims to cover all aspects of food science and technology. The journal’s mission is to advance and disseminate knowledge of food science, and to promote and foster research into the chemistry, nutrition and safety of food worldwide, by supporting open dissemination and lively discourse about a wide range of the most important topics in global food and health.
The Editors welcome original research articles, comprehensive reviews, mini review, highlights, news, short reports, perspectives and correspondences on both experimental work and policy management in relation to food chemistry, nutrition, food health and safety, etc. Research areas covered in the journal include, but are not limited to, the following:
● Food chemistry
● Nutrition
● Food safety
● Food and health
● Food technology and sustainability
● Food processing
● Sensory and consumer science
● Food microbiology
● Food toxicology
● Food packaging
● Food security
● Healthy foods
● Super foods
● Food science (general)