通过激活过氧化物酶体增殖物激活受体-γ (ppar-γ)的植物源性产品在改善肥胖诱导的胰岛素抵抗中的作用

IF 0.8 Q4 NUTRITION & DIETETICS
Devender Singh, Sachin Sharma, M. Choudhary, Prabhjeet Kaur, V. Budhwar
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引用次数: 0

摘要

胰岛素抵抗是糖尿病病因的一个基本方面,也是肥胖和糖尿病之间的主要相关因素。氧化应激、脂毒性、炎症和受体功能障碍是代谢性疾病中胰岛素抵抗开始的潜在决定因素。ppar-γ是一种核转录因子,其激活或抑制直接影响胰岛素抵抗,并通过调节基因表达来控制糖脂稳态。ppar-γ的合成配体被用于治疗与肥胖和2型糖尿病相关的高血糖,但它们具有严重的副作用。在现代,生物活性植物化学物质已被用于药物开发过程,最近开始了大量的研究来分析各种植物化学物质的ppar-γ激活能力。在这篇综述中,我们概述了植物化学物质通过ppar-γ激活在胰岛素抵抗治疗中的作用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Role of Plant Derived Products Through Exhilarating Peroxisome Proliferator Activated Receptor-γ (ppar-γ) in the Amelioration of Obesity Induced Insulin Resistance
Insulin resistance is an elemental facet of the etiology of diabetes mellitus and the principal relating factor between obesity and diabetes. Oxidative stress, lipotoxicity, inflammation and receptor dysfunction are the underlying determinants of insulin resistance commencement in metabolic illnesses. ppar-γ is a nuclear transcription factor whose activation or inhibition directly influences insulin resistance and controls glucose and lipid homeostasis by modulating gene expression. Synthetic ligands of ppar-γ are therapeutically employed to counter the hyper-glycaemia associated with obesity and type 2 diabetes, but they possess severe side effects. In the modern era, bioactive phytochemicals have been employed in the drug development process and a considerable investigation has recently been initiated to analyze the ppar-γ activating ability of diverse phytochemicals. In this review, we outlined the role of phytochemicals in insulin resistance treatment through ppar-γ activation.
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来源期刊
Current Nutrition & Food Science
Current Nutrition & Food Science NUTRITION & DIETETICS-
CiteScore
2.00
自引率
0.00%
发文量
144
期刊介绍: Current Nutrition & Food Science publishes frontier reviews on all the latest advances on basic and clinical nutrition and food sciences. The journal aims to publish the highest quality review articles dedicated to research in the field. The journal is essential reading for all nutrition and food scientists.
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