植物衍生化合物,维生素,维生素和线粒体功能

IF 2.4 Q3 NUTRITION & DIETETICS
Rafael Franco , Gemma Navarro , Eva Martínez-Pinilla
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引用次数: 2

摘要

人们对鉴定可以被批准为营养保健品的天然产品非常感兴趣。一个不错的选择是诱导维生素e的转录,这将导致蛋白质的表达增加,从而提供维持体内平衡的手段。事实上,维生素e的诱导被认为与衰老有关,特别是当衰老伴有神经退行性疾病时。必须小心避免混淆维生素原和维生素原,前者是基因,后者是类维生素的低分子量化合物;这两个概念在这里都有提及。虽然线粒体是几种慢性神经系统疾病的关键因素,但与线粒体功能(生物能量学、氧化应激、生物发生、动力学等)相关的维生素e的数量是有限的。几个世纪以来,植物分子一直被用来改善健康,其中一些分子直接或间接地影响线粒体功能。然而,关于植物源性产品是否能诱导与线粒体多重作用增强相关的维生素d,人们知之甚少;需要研究检测天然植物化合物,增加与该细胞器功能相关的基因转录。这项研究有望发现新的维生素,其诱导对衰老和/或神经退行性疾病有好处。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Plant-derived compounds, vitagens, vitagenes and mitochondrial function

There is great interest in identifying natural products that can be approved as nutraceuticals. A good option is to induce transcription of vitagenes, which would lead to increased expression of proteins that provide the means to maintain homeostasis. In fact, the induction of vitagenes is considered relevant during aging, especially if aging is accompanied by neurodegenerative diseases. Care must be taken to avoid confusing vitagenes, which are genes, and vitagens, which are vitamin-like low-molecular weight compounds; both concepts are recalled here. Although mitochondria are key factors in several chronic diseases of the nervous system, the amount of vitagenes that is associated with better mitochondrial function (bioenergetics, oxidative stress, biogenesis, dynamics, etc.) is limited. Plant molecules have been used for centuries to improve well-being, and some have a directly or indirectly impact on mitochondrial function. However, there is little knowledge about whether plant-derived products can induce vitagenes related to the enhancement of the multiple actions exerted by mitochondria; studies are needed to detect natural plant compounds that increase the transcription of genes related to the function of this cellular organelle. This study is expected to identify new vitagenes whose induction provides benefits in aging and/or neurodegenerative diseases.

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来源期刊
PharmaNutrition
PharmaNutrition Agricultural and Biological Sciences-Food Science
CiteScore
5.70
自引率
3.10%
发文量
33
审稿时长
12 days
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