多酚在防治老年性黄斑变性中的作用。

IF 4.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Molecular Nutrition & Food Research Pub Date : 2025-08-10 DOI:10.1002/mnfr.70199

Lidianys María Lewis-Luján,Cinthya Jhovanna Perez-Martinez,Annette Pulcherie Iloki-Lewis,Diego Emmanuel Guerrero-Magaña,Judas Vargas-Durazo,Juan Carlos Galvez-Ruiz,Grecia Fernanda Barnet,Sergio Trujillo-López,Mikhail Alexey Oshadshuk,Maxim Trushin,Simon Bernard Iloki-Assanga

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引用次数: 0

摘要

年龄相关性黄斑变性（AMD）是老年人视力丧失的主要原因，由氧化应激、炎症和线粒体功能障碍驱动。多酚是水果、蔬菜、茶和葡萄酒中的生物活性化合物，具有抗氧化、抗炎和神经保护作用，调节AMD进展中的关键分子途径。本文综述了白藜芦醇、姜黄素、槲皮素和EGCG等特定多酚对视网膜保护的作用机制。临床前和临床研究支持将富含多酚的饮食或补充剂作为AMD预防和治疗的潜在策略。

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Role of Polyphenols in the Prevention and Treatment of Age-Related Macular Degeneration.

Age-related macular degeneration (AMD) is a leading cause of vision loss in the elderly, driven by oxidative stress, inflammation, and mitochondrial dysfunction. Polyphenols-bioactive compounds in fruits, vegetables, tea, and wine-exert antioxidant, antiinflammatory, and neuroprotective effects, modulating key molecular pathways involved in AMD progression. This review highlights the mechanisms by which specific polyphenols such as resveratrol, curcumin, quercetin, and EGCG contribute to retinal protection. Preclinical and clinical studies support the integration of polyphenol-rich diets or supplements as potential strategies in AMD prevention and therapy.

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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.