Tea flavonoids for bone health: from animals to humans
Tea flavonoids for bone health: from animals to humans
复制标题
DOI：
10.1136/jim-2016-000190
复制
发表时间：
2016-10-01
影响因子：
2.6
通讯作者：
Chyu, Ming-Chien
中科院分区：
文献类型：
--
作者：
Shen, Chwan-Li;Chyu, Ming-Chien
骨质疏松症是一种骨骼疾病，其特征是骨量和骨质量的恶化，使个体易发生脆性骨折的风险更高。越来越多的证据表明，低骨量和骨质疏松相关骨折的风险可以通过旨在改善骨骼微观结构、骨矿物质密度和强度的营养方法来降低。茶及其类黄酮，尤其是红茶和绿茶中的类黄酮，被认为可以防止骨质流失，降低骨折风险，因为茶具有抗氧化和抗炎的特性。根据动物研究的结果，适量喝茶有益于骨骼健康，可以减轻骨质流失和微观结构恶化，提高骨骼强度和质量。流行病学研究报告了习惯性饮茶对人体多个骨骼部位的骨矿物质密度和骨折风险的积极、不显著和消极影响。在骨质疏松症高风险人群中，有限的人体临床试验使用经过验证的结果测量方法，客观定量地评估了茶的摄入量和骨骼功效，并采用了安全监测方法。本文综述了茶叶及其活性黄酮类化合物对骨骼作用的实验动物研究、流行病学观察研究和临床试验的现状，并对相关的转化研究方向进行了讨论。
Osteoporosis is a skeletal disease characterized by a deterioration of bone mass and bone quality that predisposes an individual to a higher risk of fragility fractures. Emerging evidence has shown that the risk for low bone mass and osteoporosis-related fractures can be reduced by nutritional approaches aiming to improve bone microstructure, bone mineral density, and strength. Tea and its flavonoids, especially those of black tea and green tea, have been suggested to protect against bone loss and to reduce risk of fracture, due to tea's antioxidant and anti-inflammatory properties. Based on the results of animal studies, moderate intake of tea has shown to benefit bone health as shown by mitigation of bone loss and microstructural deterioration as well as improvement of bone strength and quality. Epidemiological studies have reported positive, insignificant, and negative impacts on bone mineral density at multiple skeletal sites and risk of fracture in humans with habitual tea consumption. There are limited human clinical trials that objectively and quantitatively assessed tea consumption and bone efficacy using validated outcome measures in a population at high risk for osteoporosis, along with safety monitoring approach. This review summarizes the current state of knowledge of laboratory animal research, epidemiological observational studies, and clinical trials assessing the skeletal effects of tea and its active flavonoids, along with discussion of relevant future directions in translational research.