Marine-derived compounds applied in osteoarthritis: function, challenges and future prospects.

IF 7.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Critical reviews in food science and nutrition Pub Date : 2025-03-09 DOI:10.1080/10408398.2025.2477204
Hui Kong, Juan-Juan Han, Yuan-Yuan Bian, Xin-An Zhang
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Abstract

The complex and diverse living conditions in the ocean have created the distinctive structure and physiological activities of marine natural products, which distinguish them from land-based natural products. Most of bioactive compounds extracted from marine organisms exhibit favorable pharmacological activities such as antioxidant, antibacterial and anti-inflammatory, which can prevent and treat osteoarthritis. Marine-derived compounds, which are essential chemicals in the treatment of osteoarthritis, have been studied extensively. However, there is a lack of a comprehensive review on the treatment of osteoarthritis with marine-derived compounds to help readers understand the current state of research on marine-derived compounds for osteoarthritis. The current review compiles the recent progress made on the marine-derived compounds with anti-osteoarthritis and provides the first summary of preclinical and clinical studies of marine-derived compounds in osteoarthritis, as well as their application in anti-osteoarthritic drug delivery systems. The current research of marine-derived compounds in osteoarthritis is mostly limited to the laboratory, and there are few clinical studies. The safety needs to be further established, and the optimal dose and duration of treatment are still uncertain. This review can not only deepen people's understanding of marine-derived compounds with anti-osteoarthritis, but also provide potential avenues for the prevention and treatment of osteoarthritis.

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来源期刊
CiteScore
22.60
自引率
4.90%
发文量
600
审稿时长
7.5 months
期刊介绍: Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.
期刊最新文献
Glycaemic impact of tomato bioactive compounds: mechanisms, clinical evidence, and future directions. Intergenerational inheritance of quercetin-induced abnormal immunity in mice. Marine-derived compounds applied in osteoarthritis: function, challenges and future prospects. Polysaccharide-based high barrier food packaging film: design and application. Advances of Vis/NIRS and imaging techniques assisted by AI for tea processing.
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