Session 1: Antioxidants and the immune system Flavonoids as anti-inflammatory agents
Session 1: Antioxidants and the immune system Flavonoids as anti-inflammatory agents
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DOI：
10.1017/s002966511000162x
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发表时间：
2010-08-01
影响因子：
7
通讯作者：
Raguzzini, Anna
中科院分区：
文献类型：
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作者：
Serafini, Mauro;Peluso, Ilaria;Raguzzini, Anna
流行病学证据表明，植物性食物的高摄入量与慢性疾病的风险较低有关。然而，这种作用的作用机制和成分尚未明确。近年来，科学界已同意将注意力集中在广泛存在于各种植物食品中的一类次生代谢产物：类黄酮，被认为具有不同的生物学作用。类黄酮在体外或细胞模型中的抗炎作用涉及抑制不同促炎介质如类花生酸、环因子、粘附分子和C-反应蛋白的合成和活性。类黄酮的分子活性包括抑制转录因子如NF-κ B和活化蛋白-1（AP-1），以及激活核因子-红细胞2相关因子2（Nrf 2）。然而，由于使用的非生理浓度以及体内类黄酮被广泛代谢为与最初存在于食物中的分子相比具有不同化学结构和活性的分子，体外证据可能在某种程度上影响有限。研究类黄酮对炎症标志物影响的人体研究还不够，主要集中在富含类黄酮的食物上，而不是纯分子上。大多数研究缺乏对类黄酮吸收的评估，或者未能将对炎症的影响与类黄酮循环水平的变化联系起来。需要用适当的安慰剂和纯类黄酮分子进行人体试验，以澄清类黄酮是否代表植物性食品抗炎特性的辅助成分或关键分子。
Epidemiological evidence suggests that a high intake of plant foods is associated with lower risk of chronic diseases. However, the mechanism of action and the components involved in this effect have not been identified clearly. In recent years, the scientific community has agreed to focus its attention on a class of secondary metabolites extensively present in a wide range of plant foods: the flavonoids, suggested as having different biological roles. The anti-inflammatory actions of flavonoids in vitro or in cellular models involve the inhibition of the synthesis and activities of different pro-inflammatory mediators such as eicosanoids, cyfokines, adhesion molecules and C-reactive protein. Molecular activities of flavonoids include inhibition of transcription factors such as NF-kappa B and activating protein-1 (AP-1), as well as activation of nuclear factor-erythroid 2-related factor 2 (Nrf2). However, the in vitro evidence might be somehow of limited impact due to the non-physiological concentrations utilized and to the fact that in vivo flavonoids are extensively metabolized to molecules with different chemical structures and activities compared with the ones originally present in the food. Human studies investigating the effect of flavonoids on markers of inflammation are insufficient, and are mainly focused on flavonoid-rich foods but not on pure molecules. Most of the studies lack assessment of flavonoid absorption or fail to associate an effect on inflammation with a change in circulating levels of flavonoids. Human trials with appropriate placebo and pure flavonoid molecules are needed to clarify if flavonoids represent ancillary ingredients or key molecules involved in the anti-inflammatory properties of plant foods.