Combined Dietary Anthocyanins, Flavonols, and Stilbenoids Alleviate Inflammatory Bowel Disease Symptoms in Mice.
Combined Dietary Anthocyanins, Flavonols, and Stilbenoids Alleviate Inflammatory Bowel Disease Symptoms in Mice.
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DOI：
10.3389/fnut.2017.00075
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发表时间：
2017
影响因子：
5
通讯作者：
Santino A
中科院分区：
文献类型：
--
作者：
Scarano A;Butelli E;De Santis S;Cavalcanti E;Hill L;De Angelis M;Giovinazzo G;Chieppa M;Martin C;Santino A
膳食多酚具有广泛的健康益处，可预防慢性疾病并促进健康衰老。膳食多酚为治疗炎症性肠道疾病（IBD）提供了一种补充方法，炎症性肠道疾病是一组常见的慢性肠道炎症综合征，目前尚无治愈方法。番茄被广泛食用，但其多酚含量较低。我们开发了一种番茄品种，青铜，富含三种不同类别的多酚：黄酮醇，花青素和芪类。使用青铜番茄作为膳食补充剂以及靛蓝（高花青素和黄酮醇），ResTom（高芪类化合物）和野生型番茄，我们在小鼠模型中研究了不同多酚对宿主肠道微生物群，炎症反应和慢性IBD症状的影响。青铜色番茄显著影响IBD的症状。使用含有黄酮醇、花青素和芪类化合物的红葡萄皮补充的饮食观察到类似的结果，这表明不同类别的多酚协同作用提供了有效的保护。
Dietary polyphenols are associated with a wide range of health benefits, protecting against chronic diseases and promoting healthy aging. Dietary polyphenols offer a complementary approach to the treatment of inflammatory bowel diseases (IBDs), a group of common chronic intestinal inflammation syndromes for which there is no cure. Tomato is widely consumed but its content of polyphenols is low. We developed a tomato variety, Bronze, enriched in three distinct classes of polyphenols: flavonols, anthocyanins, and stilbenoids. Using Bronze tomatoes as a dietary supplement as well as Indigo (high anthocyanins and flavonols), ResTom (high stilbenoids) and wild-type tomatoes, we examined the effects of the different polyphenols on the host gut microbiota, inflammatory responses, and the symptoms of chronic IBD, in a mouse model. Bronze tomatoes significantly impacted the symptoms of IBD. A similar result was observed using diets supplemented with red grape skin containing flavonols, anthocyanins, and stilbenoids, suggesting that effective protection is provided by different classes of polyphenols acting synergistically.
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影响因子：
7.3
作者：
Fang K;Grisham MB;Kevil CG
通讯作者：
Kevil CG
影响因子：
3.7
作者：
Pillai N;Dusheiko M;Burnand B;Pittet V
通讯作者：
Pittet V
影响因子：
4.4
作者：
Andoh, Akira;Shioya, Makoto;Fujiyama, Yoshihide
通讯作者：
Fujiyama, Yoshihide
影响因子：
3.7
作者：
Cavalcanti E;Vadrucci E;Delvecchio FR;Addabbo F;Bettini S;Liou R;Monsurrò V;Huang AY;Pizarro TT;Santino A;Chieppa M
通讯作者：
Chieppa M
影响因子：
5.9
作者：
De Santis S;Galleggiante V;Scandiffio L;Liso M;Sommella E;Sobolewski A;Spilotro V;Pinto A;Campiglia P;Serino G;Santino A;Notarnicola M;Chieppa M
通讯作者：
Chieppa M