Current knowledge on the mechanism of atherosclerosis and pro-atherosclerotic properties of oxysterols.

Current knowledge on the mechanism of atherosclerosis and pro-atherosclerotic properties of oxysterols.
复制标题

DOI:
10.1186/s12944-017-0579-2
复制
发表时间:
2017-10-02
影响因子:
4.5
通讯作者:
Szterk A
Szterk A
中科院分区:
医学3区
文献类型:
--
作者:
Zmysłowski A;Szterk A

文献摘要

参考文献

被引文献

相似文献

由于全球死亡的主要原因之一与动脉粥样硬化直接相关,科学家们不断寻找动脉粥样硬化的因素,试图降低这种疾病的患病率。最重要的已知促动脉粥样硬化因素包括:低密度脂蛋白水平升高、高密度脂蛋白水平低、肥胖和超重、糖尿病、冠心病家族史和吸烟。自从在动脉病变中发现氧化形式的胆固醇(氧甾醇)以来,人们还推测它们具有促动脉粥样硬化的特性。已证实,动脉粥样硬化病变中氧甾醇的形成是细胞对机械应力的炎症反应导致低密度脂蛋白氧化的结果。然而,目前尚不清楚氧甾醇在进入人体后(例如,在加热后摄入含有大量胆固醇的食物)后究竟会引起动脉粥样硬化。体内研究应该提供数据来最终证明或反驳有关氧甾醇促动脉粥样硬化特性的论点,然而,尽管有数十项可用的体内研究,一些研究证实了这种特性,另一些则反驳了它们。在本文中,我们介绍了有关动脉粥样硬化病变形成机制的最新知识,并总结了体内研究的现有数据,这些数据研究了氧甾醇是否具有导致疾病形成和加速疾病进展的特性。此外,我们将尝试讨论为什么在所有体内研究中获得如此不同的结果。
Due to the fact that one of the main causes of worldwide deaths are directly related to atherosclerosis, scientists are constantly looking for atherosclerotic factors, in an attempt to reduce prevalence of this disease. The most important known pro-atherosclerotic factors include: elevated levels of LDL, low HDL levels, obesity and overweight, diabetes, family history of coronary heart disease and cigarette smoking. Since finding oxidized forms of cholesterol – oxysterols – in lesion in the arteries, it has also been presumed they possess pro-atherosclerotic properties. The formation of oxysterols in the atherosclerosis lesions, as a result of LDL oxidation due to the inflammatory response of cells to mechanical stress, is confirmed. However, it is still unknown, what exactly oxysterols cause in connection with atherosclerosis, after gaining entry to the human body e.g., with food containing high amounts of cholesterol, after being heated. The in vivo studies should provide data to finally prove or disprove the thesis regarding the pro-atherosclerotic prosperities of oxysterols, yet despite dozens of available in vivo research some studies confirm such properties, other disprove them. In this article we present the current knowledge about the mechanism of formation of atherosclerotic lesions and we summarize available data on in vivo studies, which investigated whether oxysterols have properties to cause the formation and accelerate the progress of the disease. Additionally we will try to discuss why such different results were obtained in all in vivo studies.
DOI: 10.1016/j.foodchem.2014.08.117
发表时间: 2015-03-15
期刊: FOOD CHEMISTRY
影响因子: 8.8
作者:
Derewiaka, D.;Molinska (Nee Sosinska), E.
通讯作者: Molinska (Nee Sosinska), E.
DOI: 10.1172/jci9021
发表时间: 2000-03-01
影响因子: 15.9
作者:
Accad, M;Smith, SJ;Farese, RV
通讯作者: Farese, RV
DOI: 10.1016/s0171-2985(11)80108-7
发表时间: 1995-11-01
期刊: IMMUNOBIOLOGY
影响因子: 2.8
作者:
AUPEIX, K;WELTIN, D;BISCHOFF, P
通讯作者: BISCHOFF, P
DOI: 10.1161/circulationaha.107.745091
发表时间: 2008-04-01
期刊: CIRCULATION
影响因子: 37.8
作者:
Combadiere, Christophe;Potteaux, Stephane;Mallat, Ziad
通讯作者: Mallat, Ziad
DOI: 10.1021/jf970431
发表时间: 1997-11-01
影响因子: 6.1
作者:
Angulo, AJ;Romera, JM;Gil, A
通讯作者: Gil, A