Therapeutic potential of fucoidan in atherosclerosis: a review.

IF 5.1 1区 农林科学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY
Food & Function Pub Date : 2025-05-12 DOI:10.1039/d4fo05388e
Qiujian Feng, Jinye Ma, Xuefan Jiang, Wei Wei, Dongchen Xu, Yu Cao, Hui Pei
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引用次数: 0

Abstract

Atherosclerosis (AS) is a slowly progressive disease that significantly increases the risk of cardiovascular diseases. The development of AS is closely associated with various factors, including disturbances in lipid metabolism, endothelial damage, inflammation, and the formation of unstable plaques. AS is strongly linked to diseases with high incidence and mortality, such as ischemic heart disease and stroke, which pose significant economic burdens. Recent studies have focused on identifying effective treatments for preventing and reversing AS. New evidence indicates that fucoidan, a polysaccharide derived from rockweed, possesses lipid-lowering, antioxidant, anti-inflammatory, endothelial-protective and prebiotic properties that align with the pathophysiology of AS, making it a promising therapeutic candidate. This review systematically presents recent progress in understanding the anti-atherosclerotic effects of fucoidan, particularly its underlying mechanisms. These mechanisms involve the regulation of lipid levels, reduction of vascular inflammation, enhancement of antioxidant defenses, and protection of the vascular endothelium. These insights are essential for improving cardiovascular and cerebrovascular health.

岩藻糖聚糖在动脉粥样硬化中的治疗潜力综述。
动脉粥样硬化(AS)是一种缓慢进展的疾病,可显著增加心血管疾病的风险。AS的发展与多种因素密切相关,包括脂质代谢紊乱、内皮损伤、炎症和不稳定斑块的形成。AS与高发病率和高死亡率的疾病密切相关,如缺血性心脏病和中风,这些疾病会造成严重的经济负担。最近的研究集中在寻找预防和逆转AS的有效治疗方法。新的证据表明,岩藻多糖,一种从岩栖草中提取的多糖,具有降脂、抗氧化、抗炎、内皮保护和益生元特性,与AS的病理生理一致,使其成为有希望的治疗候选者。这篇综述系统地介绍了岩藻糖聚糖抗动脉粥样硬化作用的最新进展,特别是其潜在的机制。这些机制包括调节脂质水平、减少血管炎症、增强抗氧化防御和保护血管内皮。这些见解对于改善心脑血管健康至关重要。
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 & Function
Food & Function BIOCHEMISTRY & MOLECULAR BIOLOGY-FOOD SCIENCE & TECHNOLOGY
CiteScore
10.10
自引率
6.60%
发文量
957
审稿时长
1.8 months
期刊介绍: Food & Function provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish work at the interface of the chemistry, physics and biology of food. The journal focuses on food and the functions of food in relation to health.
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