Green tea polyphenol epigallocatechin-3-gallate: inflammation and arthritis. [corrected].
Green tea polyphenol epigallocatechin-3-gallate: inflammation and arthritis. [corrected].
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DOI：
10.1016/j.lfs.2010.04.013
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发表时间：
2010-06-19
期刊：
影响因子：
6.1
通讯作者：
Haqqi, Tariq M.
中科院分区：
文献类型：
--
作者：
Singh, Rashmi;Akhtar, Nahid;Haqqi, Tariq M.
包括炎症和氧化应激在内的许多因素被认为在慢性关节疾病的发展中起作用。绿茶已经成为一种流行的饮料，在世界各地都有消费。绿茶提取物和其中所含的多酚已被证明能抑制体外不同细胞类型的炎症反应以及动物模型研究中关节炎的发展。有相当多的证据表明，(-)-表没食子儿茶素-3-没食子酸酯（EGCG），主要的绿茶多酚，模仿其作用，抑制酶活性和信号转导途径在关节炎炎症和关节破坏中起重要作用。口服后，EGCG具有生物可利用性，蛋白质组学研究表明，EGCG可能直接与大量蛋白质靶点相互作用，改变细胞的生理反应。综上所述，这些研究和其他研究确定并支持EGCG作为一种可能的化学预防剂的使用，具有抑制关节炎发展的潜力。在这里，我们回顾了EGCG的生物学效应，试图了解其直接影响炎症和关节破坏过程的关键分子靶点，以预防和/或开发人类关节炎的新疗法。
A number of factors including inflammation and oxidative stress are believed to play a role in the development of chronic joint diseases. Green tea has become a popular drink and is consumed throughout the world. Extracts of green tea and polyphenols present therein have been shown to inhibit the inflammatory responses in vitro in different cell types and the development of arthritis in animal model studies. There is considerable evidence that (-)-epigallocatechin-3-gallate (EGCG), the predominant green tea polyphenol which mimic its effects, inhibits enzyme activities and signal transduction pathways that play important roles in inflammation and joint destruction in arthritis. After oral consumption EGCG become bioavailable and proteomic studies suggest that EGCG may directly interact with a large set of protein targets and alter the physiological response of the cells. Taken together these and other studies identify and support the use of EGCG as a possible chemopreventive agent with a potential to inhibit the development of arthritis. Here we review the biological effects of EGCG in an attempt to understand its pivotal molecular targets that directly affect the inflammation and joint destruction process for prevention and/or for the development of new therapeutics for arthritis in humans.
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DOI：
10.1124/jpet.103.059220
发表时间：
2004-02-01
影响因子：
3.5
作者：
Ahmed, S;Wang, NZ;Haqqi, TM
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影响因子：
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Haqqi, Tariq M.
DOI：
10.1073/pnas.0802675105
发表时间：
2008-09-23
影响因子：
11.1
作者：
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通讯作者：
Koch, Alisa E.
影响因子：
6.1
作者：
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López, MC