柑橘多甲氧基黄酮的最新情况：化学、代谢命运和相关生物活性

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

European Food Research and Technology Pub Date : 2024-04-11 DOI:10.1007/s00217-024-04529-5

Rosa Toledo, María Tomás-Navarro, Jose Enrique Yuste, Pasquale Crupi, Fernando Vallejo

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引用次数: 0

摘要

多甲氧基黄酮（PMFs）天然存在于柑橘皮、柑橘衍生食品以及其他植物中。许多体外研究和一些体内研究表明，多甲氧基黄酮具有潜在的相关生物效应，包括抗癌、抗炎、抗动脉粥样硬化和神经保护活性。这些有前景的生物效应仍需要进一步研究，以确定它们对人类健康的影响。本综述更新了当前的临床试验数据。它强调了有关 PMFs 生物利用率和新陈代谢（药代动力学、生物液体和组织中的人体 I 期和 II 期代谢物以及肠道微生物群新陈代谢）的有限信息。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

An update on citrus polymethoxyflavones: chemistry, metabolic fate, and relevant bioactivities

查看原文本刊更多论文

An update on citrus polymethoxyflavones: chemistry, metabolic fate, and relevant bioactivities

Polymethoxyflavones (PMFs) occur naturally in citrus peels and citrus-derived foods as well as in other plants. Many in vitro and some in vivo studies have shown potentially relevant biological effects of PMFs, including anticancer, anti-inflammatory, anti-atherosclerosis, and neuroprotective activities. These promising biological effects still require further research to establish their impact on human health. This review updates the current clinical trials data. It highlights the limited information available on the bioavailability and metabolism of PMFs (pharmacokinetics, human phase I and II metabolites in biological fluids and tissues, and gut microbiota metabolism).

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.