紫檀芪靶向健康大鼠血液基因表达图谱中的衰老特征

IF 4.5 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Molecular Nutrition & Food Research Pub Date : 2024-11-19 DOI:10.1002/mnfr.202400662

Marco A. Tello-Palencia, Tony Yang, Olga Sularz, Louis Erik Demers, Yuexi Ma, Cayla Boycott, Huiying Amelie Zhang, Katarzyna Lubecka-Gajewska, Sadhri Kumar, Benjamin S. Ramsey, Sandra Torregrosa-Allen, Bennett D. Elzey, Nadia Atallah Lanman, Keegan Korthauer, Barbara Stefanska

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引用次数: 0

摘要

包括紫檀芪（PTS）在内的植物雌激素类多酚具有抗氧化、抗炎和抗癌作用。最近有报道称，植物雌激素可减轻与年龄有关的疾病；然而，它们在哺乳动物健康模型中的长寿效应仍不为人知。长寿研究表明，人体血液中的转录组特征与年龄有关，因此本研究假设，补充植物雌激素的饮食可能会诱导基因表达的变化，最终带来益寿作用。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Pterostilbene Targets Hallmarks of Aging in the Gene Expression Landscape in Blood of Healthy Rats

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Pterostilbene Targets Hallmarks of Aging in the Gene Expression Landscape in Blood of Healthy Rats

Polyphenols from the phytoestrogen group, including pterostilbene (PTS), are known for their antioxidant, anti-inflammatory, and anti-cancer effects. In recent reports, phytoestrogens attenuate age-related diseases; however, their pro-longevity effects in healthy models in mammals remain unknown. As longevity research demonstrates age-related transcriptomic signatures in human blood, the current study hypothesizes that phytoestrogen-supplemented diet may induce changes in gene expression that ultimately confer pro-longevity benefits.

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来源期刊

Molecular Nutrition & Food Research 工程技术-食品科技

CiteScore

8.70

自引率

1.90%

发文量

250

审稿时长

1.7 months

期刊介绍： Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines: Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics. Immunology: Understanding the interactions of food and the immune system. Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes. Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.