Indole-3-Carbinol: Occurrence, Health-Beneficial Properties, and Cellular/Molecular Mechanisms.

IF 10.6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Darshika Amarakoon, Wu-Joo Lee, Gillian Tamia, Seong-Ho Lee
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引用次数: 4

Abstract

Indole-3-carbinol (I3C) is a bioactive phytochemical abundant in cruciferous vegetables. One of its main in vivo metabolites is 3,3'-diindolylmethane (DIM), formed by the condensation of two molecules of I3C. Both I3C and DIM alter multiple signaling pathways and related molecules controlling diverse cellular events, including oxidation, inflammation, proliferation, differentiation, apoptosis, angiogenesis, and immunity. There is a growing body of evidence from both in vitro and in vivo models that these compounds possess strong potential to prevent several forms of chronic disease such as inflammation, obesity, diabetes, cardiovascular disease, cancer, hypertension, neurodegenerative diseases, and osteoporosis. This article reviews current knowledge of the occurrence of I3C in nature and foods, along with the beneficial effects of I3C and DIM concerning prevention and treatment of human chronic diseases, focusing on preclinical studies and their mechanisms of action at cellular and molecular levels.

吲哚-3-甲醇:存在、有益健康的性质和细胞/分子机制。
吲哚-3-甲醇(I3C)是十字花科蔬菜中富含的一种生物活性植物化学物质。其主要的体内代谢产物之一是3,3'-二吲哚基甲烷(DIM),由两个I3C分子缩合而成。I3C和DIM都能改变控制多种细胞事件的多种信号通路和相关分子,包括氧化、炎症、增殖、分化、凋亡、血管生成和免疫。越来越多的体外和体内模型证据表明,这些化合物具有强大的潜力,可以预防多种形式的慢性疾病,如炎症、肥胖、糖尿病、心血管疾病、癌症、高血压、神经退行性疾病和骨质疏松症。本文综述了I3C在自然界和食品中的存在,以及I3C和DIM在预防和治疗人类慢性疾病方面的有益作用,重点介绍了临床前研究及其在细胞和分子水平上的作用机制。
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来源期刊
CiteScore
22.40
自引率
0.80%
发文量
20
审稿时长
>12 weeks
期刊介绍: Since 2010, the Annual Review of Food Science and Technology has been a key source for current developments in the multidisciplinary field. The covered topics span food microbiology, food-borne pathogens, and fermentation; food engineering, chemistry, biochemistry, rheology, and sensory properties; novel ingredients and nutrigenomics; emerging technologies in food processing and preservation; and applications of biotechnology and nanomaterials in food systems.
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