辐射相关疾病中的食物多酚:作用和可能的机制。

IF 4.6 3区 医学 Q1 NUTRITION & DIETETICS Current Nutrition Reports Pub Date : 2024-12-01 Epub Date: 2024-09-28 DOI:10.1007/s13668-024-00582-4
Kaidi Li, Maxin Ji, Xiujuan Sun, Junyan Shan, Guangyue Su
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引用次数: 0

摘要

审查目的:随着科学技术的不断发展,辐射对人体的潜在危害不容忽视。辐射能够对细胞和全身造成伤害。多酚是一类天然化合物,存在于各种植物性食物中。科学研究表明,这些化合物具有显著的抗辐射功效。此外,据观察,这些化合物在剂量较大时毒性较低。在本综述中,我们探讨了电离辐射损伤的机理以及多酚化合物抗辐射机理的研究进展,为预防和治疗辐射相关疾病提供指导:食品多酚能减轻电离辐射引起的氧化损伤,清除自由基,减少DNA损伤,调节NF-KB、MAPK、JAK/STAT、Wnt等信号通路,改善免疫功能,对辐射引起的炎症、纤维化、癌症等方面有显著的保护作用。此外,它还具有明显的辐射致敏和辐射防护双重作用。食物多酚来源广泛,在日常食物中含量丰富,且无毒副作用,这表明食物多酚在预防和治疗辐射相关疾病方面具有很大的优势。
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Food Polyphenols in Radiation-Related Diseases: The Roles and Possible Mechanisms.

Purpose of review: As science and technology continue to evolve, the potential harm of radiation to the human body cannot be overlooked. Radiation has the capacity to inflict cellular and body-wide damage. Polyphenols are a group of naturally occurring compounds that are found in an array of plant foods. Scientific studies have demonstrated that these compounds possess noteworthy anti-radiation efficacy. Furthermore, they have been observed to be less toxic at higher doses. In the present review, we discussed the mechanisms of ionizing radiation damage and the progress in the research on the radiation resistance mechanism of polyphenol compounds, to provide guidance for the prevention and treatment of radiation related diseases.

Recent findings: Food polyphenols can reduce the oxidative damage caused by ionizing radiation, clear free radicals, reduce DNA damage, regulate NF-KB, MAPK, JAK/STAT, Wnt and other signaling pathways, improve immune function, and have significant protective effects on radiation-induced inflammation, fibrosis, cancer and other aspects. In addition, it also has significant dual effects on radiation sensitization and radiation protection. Food polyphenols come from a wide range of sources, are abundant in daily food, and have no toxic side effects, demonstrating that food polyphenols have great advantages in preventing and treating radiation-related diseases.

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来源期刊
Current Nutrition Reports
Current Nutrition Reports Agricultural and Biological Sciences-Food Science
CiteScore
7.70
自引率
2.00%
发文量
59
期刊介绍: This journal aims to provide comprehensive review articles that emphasize significant developments in nutrition research emerging in recent publications. By presenting clear, insightful, balanced contributions by international experts, the journal intends to discuss the influence of nutrition on major health conditions such as diabetes, cardiovascular disease, cancer, and obesity, as well as the impact of nutrition on genetics, metabolic function, and public health. We accomplish this aim by appointing international authorities to serve as Section Editors in key subject areas across the field. Section Editors select topics for which leading experts contribute comprehensive review articles that emphasize new developments and recently published papers of major importance, highlighted by annotated reference lists. We also provide commentaries from well-known figures in the field, and an Editorial Board of more than 25 internationally diverse members reviews the annual table of contents, suggests topics of special importance to their country/region, and ensures that topics and current and include emerging research.
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