Các Thành Phần Trong Hạt Nho Là Những Chất Bảo Vệ Chống Viêm, Tổn Thương DNA, Và Ung Thư

Current Nutrition Reports - Tập 12 - Trang 141-150 - 2023
Melissa Mancini1, Maria Eduarda Vieira Cerny1, Natali Silva Cardoso1, Gesiele Verissimo2, Sharbel Weidner Maluf1
1Cytogenetics and Genome Stability Laboratory, University Hospital and Pharmacy Postgraduate Program, Federal University of Santa Catarina, Florianópolis, Brazil
2GESIELEVER, Scientific Consultancy, Loosdrecht, The Netherlands

Tóm tắt

Căng thẳng oxy hóa liên quan đến cơ chế bệnh sinh của một số bệnh mãn tính, bao gồm cả các quá trình viêm. Sự gia tăng các gốc tự do không chỉ làm tăng căng thẳng oxy hóa mà còn gây ra sự mất ổn định genom. Các polyphenol là những chất chống oxy hóa không enzyme có tác dụng như một hàng rào phòng thủ chống lại các gốc tự do và các chất oxy hóa không phải gốc. Mục đích của bài báo này là xem xét các bài báo đã xuất bản liên quan đến các polyphenol trong chế độ ăn uống chứa trong chiết xuất proanthocyanidin từ hạt nho và tiềm năng của chúng trong việc phục hồi sự tổn thương DNA. Các thành phần proanthocyanidin có nhiều tác động đa diện với nhiều tác động sinh học, hóa sinh và dược lý quan trọng và cho thấy khả năng giảm độc tính tế bào và độc tính gen. Các chiết xuất proanthocyanidin từ hạt nho cho thấy khả năng giảm độc tính tế bào và độc tính gen thông qua thử nghiệm comet và kỹ thuật nhân tế bào nhỏ.

Từ khóa

#căng thẳng oxy hóa #polyphenol #proanthocyanidin #tổn thương DNA #độc tính tế bào #độc tính gen #hạt nho #ung thư

Tài liệu tham khảo

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