天然抗氧化剂麦角硫因的存在、膳食来源、定量和生物活性--一种长效维生素?

IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Tharuka Wijesekara, Baojun Xu
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引用次数: 0

摘要

摘要 本综述探讨了麦角硫因这种天然抗氧化剂的知识空白,研究了麦角硫因的有益特性及其研究面临的挑战。麦角硫因通常被称为 "长寿维生素",存在于蘑菇、谷物和某些动物组织等各种食物中,并由特定微生物合成。尽管它在促进健康和延长寿命方面的潜力已得到公认,但人们对其作用机制和全方位的了解仍然不足。本文对麦角硫因进行了均衡的概述,涵盖了它的普遍性、定量方法和广泛的生物活性,而它的抗氧化能力,包括中和自由基和活性氧,突出了它在增强细胞健康和预防老年相关疾病方面的前景。此外,本综述还讨论了当前研究的局限性和空白。值得注意的是,麦角硫因在易受氧化应激影响的组织中的生物蓄积表明,它在延年益寿方面发挥着重要作用。初步研究表明,麦角硫因具有减轻炎症、保护线粒体功能和促进大脑健康等益处,但要充分了解其作用机制,还需要进行全面的研究。本综述旨在对麦角硫因进行公正而透彻的了解,并强调有必要开展进一步研究,以充分挖掘其在人类健康和老龄化方面的潜力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Occurrence, dietary sources, quantification and bioactivities of natural antioxidant ergothioneine – A longavity vitamin?

Occurrence, dietary sources, quantification and bioactivities of natural antioxidant ergothioneine – A longavity vitamin?

This review addresses the knowledge gap surrounding ergothioneine which is a naturally occurring antioxidant, by examining both its beneficial properties and the challenges associated with its study. Ergothioneine, often termed a ‘longevity vitamin’, is present in various foods such as mushrooms, grains and certain animal tissues and is synthesised by specific microorganisms. Despite its recognised potential in promoting healthier and extended lifespans, the mechanisms and full spectrum of its effects remain inadequately understood. This article provides a balanced overview of ergothioneine, covering its prevalence, methods for quantification and a wide range of bioactivities, while its antioxidant capabilities, including the neutralisation of free radicals and reactive oxygen species, highlight its promise for enhancing cellular health and preventing age-related diseases. In addition to that, this review also discusses the limitations and gaps in current research. Notably, ergothioneine's bioaccumulation in tissues vulnerable to oxidative stress suggests its significant role in longevity. Preliminary studies suggest benefits such as reduced inflammation, protection of mitochondrial function and support for brain health, yet comprehensive studies are required to fully understand its mechanisms. This review aims to present an unbiased and thorough understanding of ergothioneine, emphasising the need for further research to unlock its full potential in human health and ageing.

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来源期刊
CiteScore
5.80
自引率
9.10%
发文量
655
审稿时长
2.9 months
期刊介绍: The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.
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