Polyphenolic flavonoids inhibit macrophage-mediated oxidation of LDL and attenuate atherogenesis
Polyphenolic flavonoids inhibit macrophage-mediated oxidation of LDL and attenuate atherogenesis
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DOI：
10.1016/s0021-9150(97)00306-7
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发表时间：
1998-04-01
期刊：
影响因子：
5.3
通讯作者：
Fuhrman, B
中科院分区：
文献类型：
--
作者：
Aviram, M;Fuhrman, B
巨噬细胞介导的LDL氧化是早期动脉粥样硬化的标志，取决于LDL和巨噬细胞的氧化状态。LDL氧化状态由易于氧化的LDL多不饱和脂肪酸和胆固醇与LDL相关抗氧化剂之间的平衡决定。富含多酚的营养素的饮食消费，如红葡萄酒或葡萄酒，导致LDL富集这些多酚类黄酮，因此，随后的LDL氧化减少。此外，富含多酚的LDL导致脂蛋白对聚集的敏感性显著降低（另一种脂蛋白致动脉粥样硬化修饰）。巨噬细胞的氧化状态取决于细胞加氧酶和抗氧化剂之间的平衡。在体外或体内用多酚类黄酮富集巨噬细胞也降低巨噬细胞的氧化状态，并随后降低细胞介导的LDL氧化。本文综述了多酚类黄酮抗动脉粥样硬化潜力的这些方面的数据。(C)1998爱思唯尔科学爱尔兰有限公司保留所有权利。
Macrophage-mediated oxidation of LDL, a hallmark in early atherosclerosis, depends on the oxidative state of the LDL, and that of the macrophages. The LDL oxidative state is determined by the balance between the LDL polyunsaturated fatty acids and cholesterol, which are prone to oxidation, and the LDL associated antioxidants. Dietary consumption of nutrients rich in polyphenols, such as red wine or liquorice results in LDL enrichment with these polyphenolic flavonoids, and hence, subsequent LDL oxidation is reduced. In addition, enrichment of LDL with polyphenols results in a marked decrease in the susceptibility of the lipoprotein to aggregation (another lipoprotein atherogenic modification). The oxidative status of the macrophages depends on the balance between cellular oxygenases and antioxidants. Macrophage enrichment with polyphenolic flavonoids in vitro or in vivo also reduce macrophage oxidative state, and subsequently cell-mediated oxidation of LDL. The present review article summarizes our current data on these aspects of the antiatherogenic potential of polyphenolic flavonoids. (C) 1998 Elsevier Science Ireland Ltd. All rights reserved.