Resveratrol modulates ferroptosis: Promising therapeutic targets in ischemia-reperfusion

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2024-10-23 DOI:10.1016/j.jff.2024.106520

Guixiu Zeng , Jingwen Liang , Xiang Jie , Yuxing Chen , Luming Qi , Zhengping Wu , Sha Wu , Yao Li

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Abstract

Ischemia-reperfusion (I/R) injury is an inevitable pathological process in many clinical practices, such as transplantation, myocardial infarction, cerebral infarction and current treatments for I/R injury are limited. Ferroptosis is an essential pathogenic mechanism for triggering I/R injury, characterized by excess reactive oxygen species (ROS) accompanied by lipid peroxidation and increased intracellular iron concentration consistent with the mechanical manifestations of I/R. Resveratrol (RES) is a polyphenolic compound found in red wine that acts as an iron chelator, lipophilic antioxidant, and lipid peroxidation inhibitor. It helps to inhibit I/R damage by reversing ferroptosis-induced cell death, providing insights into developing therapeutic strategies for this devastating disease. In this review, we used the keywords “ferroptosis”, “resveratrol”, and “ischemia-reperfusion” in conjunction with each other, collected 1039 papers from the last decade, 114 relevant papers were screened to review the research progress on the mitigating of I/R injury through ferroptosis in Res and its future perspectives.

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白藜芦醇调节铁蛋白沉积：缺血再灌注的有望治疗靶点

缺血再灌注（I/R）损伤是移植、心肌梗塞、脑梗塞等许多临床实践中不可避免的病理过程，而目前针对 I/R 损伤的治疗方法有限。铁变态反应是引发 I/R 损伤的重要致病机制，其特点是过量的活性氧（ROS）伴随脂质过氧化和细胞内铁浓度增加，与 I/R 的机械表现一致。白藜芦醇（RES）是红葡萄酒中的一种多酚化合物，具有铁螯合剂、亲油抗氧化剂和脂质过氧化抑制剂的作用。它有助于通过逆转铁变态反应诱导的细胞死亡来抑制 I/R 损伤，为这一毁灭性疾病的治疗策略的开发提供了启示。本综述以 "铁蛋白沉积"、"白藜芦醇 "和 "缺血再灌注 "为关键词，收集了近十年来的1039篇论文，筛选出114篇相关论文，综述了Res通过铁蛋白沉积减轻I/R损伤的研究进展及其未来展望。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.