Polyphenol-protein antioxidants in the Gl environment

超出所提供的空间。我们的长期目标是了解食用植物性食品和饮料中发现的多酚对健康的影响。多吃水果、蔬菜和植物性饮料可以降低与氧化应激有关的疾病的风险，包括炎症性肠病、心血管疾病和癌症。植物是营养抗氧化剂（维生素）的来源，但也可能是非营养抗氧化剂的来源。多酚是植物次生产物中最常见的一类，是体外有效的抗氧化剂。我们认为，被称为聚合多酚的特殊类多酚具有其他非营养性抗氧化剂所不具有的独特属性。聚合多酚与蛋白质具有高亲和力，因此多酚-蛋白质复合物是胃肠道中的主要物质。我们推测，与蛋白质的结合改变了聚合物多酚的特性，如寿命和抗氧化活性，使它们特别适合缓解炎症性肠病。我们假设，聚合多酚-蛋白加合物提供了一个持续的、高容量的活性池，该活性池位于胃肠道，因此能够直接减轻炎症性肠病部位的氧化损伤和炎症。有数千种植物多酚，在几个不同的结构类别。对我们的假设进行体内测试是不可能的，因为尚不清楚哪些化合物可能最有生物活性。我们建议进行体外研究，以检查胃肠道条件下十种不同的多酚及其蛋白质加合物的持久性。然后我们将研究这些多酚及其蛋白质加合物的抗氧化和抗炎活性。这将使我们能够确定最有可能减轻体内炎症性肠病的饮食多酚类型，并使我们能够在未来的建议中继续进行动物试验。网站性能 ======================================== 节结束 ===========================================

EXCEED THE SPACE PROVIDED. Our long-term goal is to understand the health-related effects of consuming polyphenols found in plant- based foods and beverages. Eating a diet rich in fruits, vegetables, and plant-derived beverages may reduce the risk of diseases that have been linked to oxidative stress, including inflammatory bowel disease, cardiovascular disease and cancer. Plants are a source of nutritive antioxidarits (vitamins) but may also be a source of non-nutritive antioxidants. Polyphenols are the most common group of plant secondary products, and are effective antioxidants in vitro. We believe that the specific class of polyphenols known as the polymeric polyphenols have unique attributes not shared by other non-nutritive antioxidants. Polymeric polyphenols bind proteins with high affinity, so that polyphenol-protein complexes are the major species in the gastrointestinal tract. We speculate that binding to protein alters the propertiessuch as lifetime and antioxidant activitiesof polymeric polyphenols, making them uniquely suited to alleviating inflammatory bowel disease. We hypothesize that polymeric polyphenol- protein adducts provide a pool of persistant, high capacity activity that is localized to the Gl tract and is thus able to alleviate oxidative damage and inflammation directly at the site of inflammatory bowel disease. There are thousands of plant polyphenols, in several distinct structural classes. Conducting in vivo tests of our hypothesis would be impossible because it is not clear which compounds might be most bioactive. We propose in vitro studies to examine the persistence of ten different polyphenols and their protein adducts under gastrointestinal conditions. We will then examine the antioxidant and anti-inflammatory activities of these polyphenols and their protein adducts. This should allow us to identify types of dietary polyphenols that are most likely to alleviate inflammatory bowel disease in vivo, and position us to continue with testing in animals in a future proposal. PERFORMANCE SITE ========================================Section End===========================================