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Tytuł artykułu

Flavonoids - food sources and health benefits

Treść / Zawartość
Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
Flavonoids are a group of bioactive compounds that are extensively found in foodstuffs of plant origin. Their regular consumption is associated with reduced risk of a number of chronic diseases, including cancer, cardiovascular disease (CVD) and neurodegenerative disorders. Flavonoids are classified into subgroups based on their chemical structure: flavanones, flavones, flavonols, flavan-3-ols, anthocyanins and isoflavones. Their actions at the molecular level include antioxidant effects, as well the ability to modulate several key enzymatic pathways. The growing body of scientific evidence indicates that flavonoids play a beneficial role in disease prevention, however further clinical and epidemiological trials are greatly needed. Among dietary sources of flavonoids there are fruits, vegetables, nuts, seeds and spices. Consumption of these substances with diet appears to be safe. It seems that a diet rich in flavonoids is beneficial and its promotion is thus justifiable.
PL
Flawonoidy to grupa związków bioaktywnych występujących powszechnie w żywności pochodzenia roślinnego. Aktualne dane literaturowe wskazują, że substancje te, spożywane wraz z dietą człowieka, wykazują działanie ochronne przed wieloma chorobami przewlekłymi, w tym przed niektórymi nowotworami oraz schorzeniami układu sercowo-naczyniowego, a ponadto pozytywnie wpływają na układ nerwowy. W zależności od struktury chemicznej wyróżnia się takie podklasy flawonoidów jak: flawony, flawanony, flawonole, flawanole, antocyjany i izoflawony. Przypuszcza się, że mechanizm działania tych substancji opiera się na ich silnych właściwościach antyoksydacyjnych oraz innych mechanizmach, takich jak zdolność do modulowania licznych szlaków enzymatycznych. W wielu badaniach wykazano ich korzystne działanie w prewencji chorób przewlekłych. Jednakże poznanie dokładnego metabolizmu tych substancji wymaga prowadzenia dalszych badań. Źródłami flawonoidów w diecie człowieka są warzywa, owoce, orzechy i nasiona, a także niektóre przyprawy. Spożywanie tych substancji wraz z dietą człowieka wydaje się być bezpieczne. Uzasadnionym zatem wydaje się promowanie diety bogatej we flawonoidy.
Wydawca
-
Rocznik
Tom
65
Numer
2
Opis fizyczny
p.79-85,ref.
Twórcy
autor
  • Department of Preventive Medicine and Hygiene, Institute of Social Medicine, Medical University of Warsaw, Warsaw, Poland
  • Department of Human Nutrition, Faculty of Health Science, Medical University of Warsaw, Ciolka 27, 01-445 Warsaw, Poland
Bibliografia
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  • 2. Bhagwat S., Haytowits D. B., Holden J. M.: USDA Database for the flavonoid content of selected foods. Nutrient Data Laboratory, Beltsville Human Nutrition Research Center Agricultural Research Service U.S. Departament of Agriculture 2011;1-159.
  • 3. Cassidy A., O’Reilly E.J, Kay C., Samson L., Franz M., Forman J.P., Curhan G., Rimm E.B.: Habitual intake of flavonoid subclasses and incident hypertension in adults. Am J Clin Nutr 2011;93:338-347.
  • 4. Chahar M.K., Sharma N., Dobhal M.P., Joshi Y.C.: Flavonoids: A versatile source of anticancer drugs. Pharmacogn Rev 2011; 5(9):1-12.
  • 5. Cutler G.J., Nettleton J.A., Ross J.A., Harnack L.J., Jacobs D.R., Scrafford C.G., Barraj L.M., Mink P.J., Robien K.: Dietary flavonoid intake and risk of cancer in postmenopausal women: The Iowa Women’s Health Study. Int J Cancer 2008; 123(3):664-671.
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  • 8. Datla K.P., Christidou M., Widmer W. W., Rooprai H.K., Dexter D.T.: Tissue distribution and neuroprotective effects of citrus flavonoid tangeretin in a rat model of Parkinson’s disease. NeuroReport 2001; 12:3871–3875.
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  • 10. Dong H., Lin W., Jing W., Taosheng C.: Flavonoids activate pregnane x receptor-mediated CYP3A4 gene expression by inhibiting cyclin-dependent kinases in HepG2 liver carcinoma cells. BMC Biochemistry 2010; 11:23.
  • 11. Duthie G., Morrice P.: Antioxidant capacity of flavonoids in hepatic microsomes is not reflected by antioxidant effects in vivo. Oxid Med Cell Longev 2012; 2012:1-6 Article ID 165127.
  • 12. Egert S., Rimbach G.: Which sources of flavonoids: complex diets or dietary supplements? Adv Nutr 2011; 2: 8-14.
  • 13. Hallmann E., Rembiałowska E., Szafirowska A., Grudzień K.: Importance of fruits and vegetables from organic production in preventive medicine at the example of peppers from organic farming. Rocz Panstw Zakl Hig 2007; 58(1):77-82 (in Polish).
  • 14. Hui C., Qi X., Qianyong Z., Xiaoli P., Jundong Z., Mantian M.: Flavonoids, flavonoid subclasses and brest cancer risk: a meta-analysis of epidemiologic studies. Plos One 2013;8:e54318.
  • 15. Krajka-Kuźniak V.: Induction of phase II enzymes as a strategy in the chemoprevention of cancer and other degenerative diseases. Postępy Hig Med Dosw 2007; 61:627-638 (in Polish).
  • 16. Letenneur L., Proust-Lima C., Gouge A.L., Dartigues J.F., Barberger-Gateau P.: Flavonoid intake and cognitive decline over a 10-year period. Am J Epidemiol 2007; 165:1364-137.
  • 17. Majewska M., Czeczot H.: Flavonoids in prevention and therapy diseases. Ter Leki 2009; 65(5):369-377 (in Polish).
  • 18. Majewska-Wierzbicka M., Czeczot H.: Flavonoids in the prevention and treatment of cardiovascular diseases. Pol Merk Lek 2012; 32:50-54 (in Polish).
  • 19. Majewski G., Lubecka-Pietruszewska K., Kaufman-Szymczak A., Fabianowska-Majewska K.: Anticarcinogenic capabilities of plant polyphenols: flavonoids and stilbene. Pol J Public Health 2012; 122(4):434-439.
  • 20. Małolepsza U., Urbanek H.: Plant flavonoids as biochemical active compounds. Wiad Bot 2000;44(3/4):27-37 (in Polish).
  • 21. Macready A.L., Kennedy O.B., Ellis J.A., Williams C.M., Spencer J.P.E., Butler L.T.: Flavonoids and cognitive function: a review of human randomized controlled trial studies and recommendations for future studies. Genes Nutr 2009; 4:227-242.
  • 22. McCullough M.L, Peterson J.J., Patel R., Jacques P.F., Shah R., Dwyer J.T.: Flavonoid intake and cardiovascular disease mortality in a prospective cohort of US adults. Am J Clin Nutr 2012;95:454-464.
  • 23. Miller E., Malinowska K., Gałęcka E., Mrowicka M., Kędziora J.: Role of flavonoids as antioxidants in human organism. Pol Merk Lek 2008; 24:556-560.
  • 24. Olejnik A., Tomczyk J., Kowalska K., Grajek W.: The role of natural dietary compounds in colorectal cancer chemoprevention. Postępy Hig Med Dosw 2010; 64:175-187 (in Polish).
  • 25. Pollastri S., Tattini M.: Flavonols: old compounds for old roles. Ann Bot 2011; 108:1225-1233.
  • 26. Prasain J.K., Carlson S.H., Wyss J.M.: Flavonoids and Age Related Disease: Risk, benefits and critical windows. Maturitas 2010; 66(2):163-171.
  • 27. Rizza S., Muniyappa R., Iantorno M., Kim J.A., Chen H., Pullikotil P., Senese N., Tesauro M., Lauro D., Cardillo C., Quon M.J.: Citrus polyphenol hesperidin stimulates production of nitric oxide in endothelial cells while improving endothelial function and reducing inflammatory markers in patients with metabolic syndrome. J Clin Endocrinol Metab 2011;30(2):182-187.
  • 28. Samuel T., Fadlalla K., Mosley L., Katkoori V., Turner T., Manne U.: Dual-mode interaction between quercetin and DNA-damaging drugs in cancer cells. Anticancer Res 2012; 32(1):61-71.
  • 29. Shabrova E.V., Tarnopolsky O., Singh A.P., Singh A.P., Plutzky J., Vorsa N., Quadro L.: Insights into the molecular mechanism of the anti-atherogenic actions of flavonoids in normal and obese mice. Plos One 2011; 6:e24634.
  • 30. Siess M.H., Le Bon A.M., Canivenc-Lavier M.C., Suschetet M.: Mechanisms involved in the chemoprevention of flavonoids. Biofactors 2000; 12(1-4):193-199.
  • 31. Szostak-Węgierek D.: The role of flavonoids in the prevention of atherosclerosis. Med Metabol 1999;3(2): 28-40 (in Polish).
  • 32. Tan B., Liu Y., Chang K., Lim B.K., Chiu G.N.: Perorally active nanomicellar formulation of quercetin in the treatment of lung cancer. Int J Nanomedicine 2012; 7:651-661.
  • 33. Tarko T., Duda-Chodak A., Zając N.: Digestion and absorption of phenolic compounds assessed by in vitro simulation methods. A review. Rocz Panstw Zakl Hig 2013; 64(2):79-84.
  • 34. Vauzour D., Vafeiadou K., Rodrigues-Mateos A., Rendeiro C., Spencer J.P.E.: The neuroprotective potential of flavonoids: a multiplicity of effects. Genes Nutr 2008; 3:115-126.
  • 35. Wang L., Lee I., Zhang S.M., Blumberg J.B., Buring j.E., Sesso H.D.: Dietary intake of selected flavonols, flavones, and flavonoid-rich foods and risk of cancer in middle-aged and older women. Am J Clin Nutr 2009;89:905-912.
  • 36. Wilczyńska A., Retel M.: Evaluation of polyphenol dietary intake considering participation of honey. Probl Hig Epidemiol 2011; 92(4): 709-712 (in Polish).
  • 37. Yang C.S., Chung J.Y., Yang G., Chhabara S.K., Lee M.J.: Tea and tea polyphenols in cancer prevention. J Nutr 2000; 130:472-478.
  • 38. Youdim K. A., Joseph J.A.: A possible emerging role of phytochemicals in improving age-related neurological dysfunctions: a multiplicity of effects. Free Radic Biol Med 2001; 30:583–594.
  • 39. Zamora-Ros R., Andres-Lacueva C., Lamuela-Raventos R., Berenguer T., Jakszyn P., Barricarte A., Ardanaz E., Amiano P., Dorronsoro M., Larranaga N., Martinez C., Sanchez M.J., Navarro C., Chirlaque M.D., Tormo M.j., Quiros J.R., Gonzalez C.A.: Estimation of dietetary sources and flavonoid intake in Spanish adult population (EPIC-Spain). J Am Diet Assoc 2010;110:390-398.
  • 40. Zalega J., Szostak-Węgierek D.: Nutrition in cancer prevention. Part I. Plant polyphenols, carotenoids, dietary fiber. Probl Hig Epidemiol 2013; 94:41-49 (in Polish).
  • 41. Zujko M.E., Witkowska A.M., Waśkiewicz A., SygnowskaE.: Estimation of dietary intake and patterns of polyphenol consumption in Polish adult population. Adv Med Sci 2012; 57(2):375-384.
Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
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