Potential of genistein for the treatment of allergic diseases

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

Journal of Functional Foods Pub Date : 2025-05-19 DOI:10.1016/j.jff.2025.106894

Yaobin Pang , Xueer Zhang , E. Liu , Wenquan Li , Dan Song , Lijun Wang , Jing Guo , JinHao Zeng

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Abstract

Allergic diseases are prevalent health issues, affecting approximately 20 % of the global population. Mast cells (MC) play a pivotal role in allergic reactions by releasing various proinflammatory mediators such as histamine, lipid mediators, and cytokines/chemokines. Natural compounds, particularly secondary plant metabolites, are gaining attention for their potential in disease prevention and treatment. This review focuses on the anti-inflammatory properties of genistein, a naturally occurring isoflavone, in the context of MCs-mediated allergic reactions. Studies demonstrate that genistein effectively inhibits MCs degranulation, reduces the synthesis of arachidonic acid metabolites, and suppresses the expression of cytokines and chemokines. Additionally, genistein modulates the activation of signaling molecules involved in proinflammatory pathways. Clinical trials have also highlighted the beneficial effects of genistein in patients with allergic conditions. While further research is needed to fully establish genistein's efficacy in allergy treatment, the existing evidence suggests its potential as an anti-inflammatory nutraceutical. Addressing the challenges related to genistein's bioavailability could enhance its therapeutic applications.

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染料木素治疗过敏性疾病的潜力

过敏性疾病是普遍存在的健康问题，影响着全球约20%的人口。肥大细胞（MC）通过释放各种促炎介质，如组胺、脂质介质和细胞因子/趋化因子，在过敏反应中起关键作用。天然化合物，特别是次生植物代谢物，因其在疾病预防和治疗方面的潜力而日益受到关注。本文综述了染料木素（一种天然异黄酮）在mcs介导的过敏反应中的抗炎特性。研究表明染料木素能有效抑制MCs脱颗粒，减少花生四烯酸代谢物的合成，抑制细胞因子和趋化因子的表达。此外，染料木素调节参与促炎途径的信号分子的激活。临床试验也强调了染料木素对过敏患者的有益作用。虽然还需要进一步的研究来完全确定染料木素在过敏治疗中的功效，但现有的证据表明，它有可能成为一种抗炎营养品。解决染料木黄酮生物利用度相关的挑战可以提高其治疗应用。

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

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.