Hormesis Mediates Acquired Resilience: Using Plant-Derived Chemicals to Enhance Health.

IF 10.6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Annual review of food science and technology Pub Date : 2021-03-25 Epub Date: 2021-01-11 DOI:10.1146/annurev-food-062420-124437
Edward J Calabrese
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引用次数: 21

Abstract

This review provides an assessment of hormesis, a highly conserved evolutionary dose-response adaptive strategy that leads to the development of acquired resilience within well-defined temporal windows. The hormetic-based acquired resilience has a central role in affecting healthy aging, slowing the onset and progression of numerous neurodegenerative and other age-related diseases, and reducing risks and damage due to heart attacks, stroke, and other serious conditions of public health and medical importance. The review provides the historical foundations of hormesis, its dose-response features, its capacity for generalization across biological models and endpoints measured, and its mechanistic foundations. The review also provides a focus on the adaptive features of hormesis, i.e., its capacity to upregulate acquired resilience and how this can be mediated by numerous plant-derived extracts, such as curcumin, ginseng, Ginkgo biloba, resveratrol, and green tea, that induce a broad spectrum of chemopreventive effects via hormesis.

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激效介导获得性恢复:使用植物源性化学物质增强健康。
这篇综述提供了激效的评估,激效是一种高度保守的进化剂量-反应适应策略,在明确的时间窗口内导致获得性恢复力的发展。在影响健康衰老、减缓许多神经退行性疾病和其他与年龄有关的疾病的发生和进展、降低心脏病发作、中风和其他严重的公共卫生和医疗状况造成的风险和损害方面,以刺激物为基础的获得性恢复能力发挥着核心作用。这篇综述提供了激效的历史基础,它的剂量-反应特征,它在生物模型和测量终点之间的推广能力,以及它的机制基础。这篇综述还提供了激效的适应性特征,即其上调获得性恢复能力的能力,以及如何通过多种植物提取物介导这种能力,如姜黄素、人参、银杏叶、白藜芦醇和绿茶,这些植物提取物通过激效诱导了广泛的化学预防作用。
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来源期刊
CiteScore
22.40
自引率
0.80%
发文量
20
审稿时长
>12 weeks
期刊介绍: Since 2010, the Annual Review of Food Science and Technology has been a key source for current developments in the multidisciplinary field. The covered topics span food microbiology, food-borne pathogens, and fermentation; food engineering, chemistry, biochemistry, rheology, and sensory properties; novel ingredients and nutrigenomics; emerging technologies in food processing and preservation; and applications of biotechnology and nanomaterials in food systems.
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