微蔬菜及其潜在的健康相关性:体外和体内证据的系统综述

IF 3.5 2区 农林科学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY
Cealan O. Henry, Joanna L. Bowtell, Mary F. O’Leary
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引用次数: 0

摘要

非传染性疾病患病率上升的部分原因是富含植物化学物质的食物类别(特别是水果和蔬菜)摄入量低。因此,微蔬菜是一种新兴的功能食品。富含生物活性化合物的营养物质显示出可能与非传染性疾病和营养不良风险调节有关的生物活性特性。没有进行慢性MV补充剂的人体临床试验。然而,体外和体内实验研究表明,MV可以发挥一系列有益作用。在这篇系统综述中,我们分析了MV在这类研究中的作用,并讨论了可能涉及的机制。在PubMed和Scopus中进行了文献检索,并根据纳入标准对28篇文章进行了总结和批判性讨论。12项研究通过体外实验证明了mv的直接抗氧化能力。很少有研究调查MV对内源性细胞抗氧化系统的生理相关影响。MV在永生化细胞系中显示出促凋亡活性,有限的体内证据表明其具有潜在的抗炎、脂质和肠道微生物调节作用。这些特性值得在人体试验中进一步研究,以评估其转化潜力,我们对文献的总结为此类临床试验提供了理论基础。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Microvegetables and Their Potential Health Relevance: A Systematic Review of In Vitro and In Vivo Evidence

Microvegetables and Their Potential Health Relevance: A Systematic Review of In Vitro and In Vivo Evidence

A rise in noncommunicable disease (NCD) prevalence has been partly attributed to the low intake of food groups rich in phytochemicals, particularly fruits and vegetables. For this reason, microvegetables (MV) are an emerging functional food group. Nutrient-dense with bioactive compounds, MV exhibit bioactive properties that may be relevant for NCD and malnutrition risk modulation. No chronic MV supplementation human clinical trials have been conducted. However, experimental in vitro and in vivo studies have shown that MV can exert a range of beneficial effects. In this systematic review, we analysed the effects of MV in such investigations and discussed the potential mechanisms involved. A bibliographical search was performed in PubMed and Scopus, and based on the inclusion criteria, 28 articles were summarised and critically discussed. Twelve studies demonstrated direct antioxidant capabilities of MVs via in vitro assays. Few studies investigated the more physiologically relevant impact of MV on endogenous cellular antioxidant systems. MV demonstrated proapoptotic activity in immortalised cell lines, with limited in vivo evidence indicating potential anti-inflammatory, lipid and gut microbiota-modifying effects. These properties warrant further investigation in human trials to evaluate their translational potential, and our summary of the literature offers a rationale and basis for such clinical trials.

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来源期刊
Journal of Food Biochemistry
Journal of Food Biochemistry 生物-生化与分子生物学
CiteScore
7.80
自引率
5.00%
发文量
488
审稿时长
3.6 months
期刊介绍: The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes: -Biochemistry of postharvest/postmortem and processing problems -Enzyme chemistry and technology -Membrane biology and chemistry -Cell biology -Biophysics -Genetic expression -Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following: -Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease -The mechanism of the ripening process in fruit -The biogenesis of flavor precursors in meat -How biochemical changes in farm-raised fish are affecting processing and edible quality
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