Recent advances in understanding the anti-diabetic actions of dietary flavonoids.
Recent advances in understanding the anti-diabetic actions of dietary flavonoids.
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DOI：
10.1016/j.jnutbio.2013.06.003
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发表时间：
2013-11
期刊：
影响因子：
--
通讯作者：
Gilbert ER
中科院分区：
文献类型：
--
作者：
Babu PV;Liu D;Gilbert ER
黄酮类化合物是多酚类化合物，在水果和蔬菜中含量丰富，越来越多的证据表明，食用富含黄酮类化合物的食物与疾病预防之间存在积极关系。流行病学，体外和动物研究支持膳食黄酮对葡萄糖和脂质稳态的有益作用。令人鼓舞的是，一些黄酮类化合物的有益作用是在生理浓度下，并且与临床使用的抗糖尿病药物相当;然而，在该领域的临床研究和对黄酮类化合物代谢物的抗糖尿病作用的研究是有限的。黄酮类化合物作用于各种分子靶标并调节胰腺β细胞、肝细胞、脂肪细胞和骨骼肌纤维中的不同信号传导途径。黄酮类化合物可通过以下方式在糖尿病中发挥有益作用：（i）增强胰岛素分泌和减少细胞凋亡并促进胰腺β细胞增殖，（ii）通过调节肝细胞中的葡萄糖代谢来改善高血糖症，（iii）减少肌肉和脂肪中的胰岛素抗性、炎症和氧化应激，以及（iv）增加骨骼肌和白色脂肪组织中的葡萄糖摄取。本文综述了膳食黄酮类化合物的抗糖尿病作用，包括黄烷-3-醇，黄烷酮，黄酮醇，花青素，黄酮，和黄酮类化合物，特别强调的研究，调查的细胞和分子机制参与的化合物的有益效果的最新研究结果。
Flavonoids are polyphenolic compounds that are abundant in fruits and vegetables and increasing evidence demonstrates a positive relationship between consumption of flavonoid-rich foods and disease prevention. Epidemiological, in vitro and animal studies support the beneficial effects of dietary flavonoids on glucose and lipid homeostasis. It is encouraging that the beneficial effects of some flavonoids are at physiological concentrations and comparable to clinically-used anti-diabetic drugs; however, clinical research in this field and studies on the anti-diabetic effects of flavonoid metabolites are limited. Flavonoids act on various molecular targets and regulate different signaling pathways in pancreatic β-cells, hepatocytes, adipocytes, and skeletal myofibers. Flavonoids may exert beneficial effects in diabetes by (i) enhancing insulin secretion and reducing apoptosis and promoting proliferation of pancreatic β-cells, (ii) improving hyperglycemia through regulation of glucose metabolism in hepatocytes, (iii) reducing insulin resistance, inflammation and oxidative stress in muscle and fat, and (iv) increasing glucose uptake in skeletal muscle and white adipose tissue. This review highlights recent findings on the anti-diabetic effects of dietary flavonoids, including flavan-3-ols, flavanones, flavonols, anthocyanidins, flavones, and isoflavones, with particular emphasis on the studies that investigated the cellular and molecular mechanisms involved in the beneficial effects of the compounds.
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