多酚
生物利用度
医学
药理学
抗氧化剂
化学
生物化学
作者
Zhongchao Gai,Songhao Hu,Guoli Gong,Jieqiong Zhao
标识
DOI:10.1016/j.tifs.2023.07.008
摘要
Hypertension is a substantial public health problem and is a leading risk factor for cardiovascular diseases and deaths worldwide. Epidemiological studies have demonstrated that the high consumption of polyphenol-rich food, such as fruits and vegetables, was associated with a lower risk of hypertension. An enormous number of studies have demonstrated the anti-hypertension effects of polyphenolic compounds, however, the systematic review of polyphenols' effects and mechanisms in treating hypertension is rare. This article reviews a selection of clinical trials and experimental studies regarding the anti-hypertensive effects and respective molecular mechanisms of common dietary polyphenols during the years 2014–2023 in PubMed. According to these published investigations, the major anti-hypertensive mechanisms of dietary polyphenols are related with their anti-oxidant, anti-inflammation, inhibitions of angiotensin-converting enzyme (ACE) activity and vascular remodeling. Additionally, the recent findings about polyphenols bioavailability and gut microbes' role in polyphenolic compounds metabolism are also widely reviewed here. Still, more studies are recommended to derive a better understanding of polyphenols’ bioavailability and mechanisms, and contribute to formulate dietary interventions for hypertension.
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