Underlying mechanisms and molecular targets of genistein in the management of type 2 diabetes mellitus and related complications.

IF 7.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Critical reviews in food science and nutrition Pub Date : 2024-11-01 Epub Date: 2023-07-27 DOI:10.1080/10408398.2023.2240886

Tao Jiang, Yuhe Dong, Wanying Zhu, Tong Wu, Linyan Chen, Yuantong Cao, Xi Yu, Ye Peng, Ling Wang, Ying Xiao, Tian Zhong

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Abstract

Diabetes mellitus (DM) is a chronic metabolic disease caused by a complex interaction of genetic and environmental factors and is characterized by persistent hyperglycemia. Long-term hyperglycemia can cause macrovascular and microvascular damage, and compromise the heart, brain, kidney, peripheral nerves, eyes and other organs, leading to serious complications. Genistein, a phytoestrogen derived from soybean, is known for its various biological activities and therapeutic properties. Recent studies found that genistein not only has hypoglycemic activity but can also decrease insulin resistance. In addition, genistein has particular activity in the prevention and treatment of diabetic complications, such as nephropathy, cardiovascular disease, osteoarthrosis, encephalopathy and retinopathy. Therefore, the purpose of this review is to summarize the latest medical research and progress of genistein in DM and related complications and highlights its potential molecular mechanisms and therapeutic targets. Meanwhile, evidence is provided for the development and application of genistein as a potential drug or functional food in the prevention and treatment of diabetes and its related complications.

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染料木素治疗 2 型糖尿病及相关并发症的基本机制和分子靶点。

糖尿病（DM）是一种慢性代谢性疾病，由复杂的遗传和环境因素相互作用引起，以持续高血糖为特征。长期高血糖会造成大血管和微血管损伤，损害心脏、大脑、肾脏、周围神经、眼睛和其他器官，导致严重的并发症。染料木素是从大豆中提取的一种植物雌激素，具有多种生物活性和治疗特性。最新研究发现，染料木素不仅具有降血糖活性，还能降低胰岛素抵抗。此外，染料木素在预防和治疗糖尿病并发症（如肾病、心血管疾病、骨关节病、脑病和视网膜病变）方面具有特殊活性。因此，本综述旨在总结染料木素在糖尿病及相关并发症方面的最新医学研究和进展，并强调其潜在的分子机制和治疗靶点。同时，为开发和应用染料木素作为预防和治疗糖尿病及其相关并发症的潜在药物或功能食品提供证据。

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

Critical reviews in food science and nutrition 工程技术-食品科技

CiteScore

22.60

自引率

4.90%

发文量

600

审稿时长

7.5 months

期刊介绍： Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.