Current Advances in the Combination of Fatty Acids and Resveratrol to Fight Ocular Diseases

IF 4.5 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Molecular Nutrition & Food Research Pub Date : 2025-04-07 DOI:10.1002/mnfr.70037

Dominique Delmas, Maude Perus, Virginie Aires, François Hermetet

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Abstract

Omega-3 polyunsaturated fatty acids (PUFA) and polyphenols have attracted interest to counteract ocular diseases and more specifically age-related macular degeneration (AMD). This eye disease, which is the leading cause of irreversible blindness in industrialized countries, is characterized by damage to the central part of the retina, the macula. Despite therapeutic advances with the use of anti-vascular endothelial growth factor (VEGF) monoclonal antibodies, numerous resistance mechanisms that worsen visual impairment have been identified. In this context, we highlight the exceptional potential of polyphenols and PUFA in addressing AMD through their actions on the different molecular mechanisms involved in AMD progression. More specifically, this review focuses on the current understanding of the effects of resveratrol, as well as docosahexaenoic and eicosapentaenoic acids, two prominent omega-3 PUFA, and the combination of these compounds. We also discuss the limitations and explore future directions for the combined use of these natural products as preventive or complementary therapies to preserve vision and slow disease progression.

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脂肪酸与白藜芦醇联合治疗眼部疾病的研究进展

Omega-3多不饱和脂肪酸（PUFA）和多酚已经引起了人们对眼部疾病，特别是年龄相关性黄斑变性（AMD）的兴趣。这种眼病是工业化国家造成不可逆失明的主要原因，其特点是视网膜中心部位黄斑受损。尽管使用抗血管内皮生长因子（VEGF）单克隆抗体的治疗取得了进展，但已经确定了许多加重视力损害的耐药机制。在这种情况下，我们强调了多酚和PUFA通过它们对AMD进展中涉及的不同分子机制的作用来解决AMD的特殊潜力。更具体地说，本综述侧重于目前对白藜芦醇、二十二碳六烯酸和二十碳五烯酸、两种主要的omega-3 PUFA以及这些化合物的组合的作用的理解。我们还讨论了这些天然产物作为预防或补充疗法联合使用的局限性，并探讨了未来的发展方向，以保护视力和减缓疾病进展。

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来源期刊

Molecular Nutrition & Food Research 工程技术-食品科技

CiteScore

8.70

自引率

1.90%

发文量

250

审稿时长

1.7 months

期刊介绍： Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines: Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics. Immunology: Understanding the interactions of food and the immune system. Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes. Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.