The roles of flavonoids in the treatment of inflammatory bowel disease and extraintestinal manifestations: A review

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience Pub Date : 2024-11-08 DOI:10.1016/j.fbio.2024.105431

Xinrui Gao , Xi Feng , Tao Hou , Wen Huang , Zhili Ma , Dexin Zhang

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引用次数: 0

Abstract

Inflammatory bowel disease (IBD) is a complex and chronic inflammatory disorder mainly affecting the intestine. However, IBD can present in a variety of extraintestinal manifestations (EIMs), which increase the risk of morbidity and mortality. The incidence of IBD has rapidly increased worldwide, imposing a marked global burden of disease. Natural products such as flavonoids have attached attention due to their bioactivity and safety. In this review, we focus on elucidating the key mechanisms through which flavonoids exert their antioxidant, anti-inflammatory, immunoregulatory, and gut microbiota stabilizing effects in treating IBD, while emphasizing their protective role in maintaining the intestinal epithelial barrier and gut-vascular barrier. Antiviral properties, as well as modulation of enteroendocrine system for prevention and treatment of IBD have also been discussed. Importantly, flavonoids may also play a potential role in the development of intestinal fibrosis and EIMs associated with IBD.

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类黄酮在治疗炎症性肠病和肠外表现中的作用：综述

炎症性肠病（IBD）是一种复杂的慢性炎症性疾病，主要影响肠道。然而，IBD 也会出现各种肠外表现（EIMs），从而增加发病和死亡风险。IBD 的发病率在全球范围内迅速上升，给全球带来了明显的疾病负担。黄酮类等天然产品因其生物活性和安全性而备受关注。在这篇综述中，我们将重点阐明类黄酮在治疗 IBD 中发挥抗氧化、抗炎、免疫调节和稳定肠道微生物群作用的关键机制，同时强调类黄酮在维护肠道上皮屏障和肠道血管屏障方面的保护作用。此外，还讨论了黄酮类化合物的抗病毒特性以及调节肠道内分泌系统以预防和治疗 IBD 的作用。重要的是，类黄酮还可能在与 IBD 相关的肠纤维化和 EIMs 的发展中发挥潜在作用。

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

Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

6.40

自引率

5.80%

发文量

671

审稿时长

27 days

期刊介绍： Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.