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Antioxidant and anti-inflammatory roles of tea polyphenols in inflammatory bowel diseases

Food Science and Human Wellness 2022年第3期11卷 502-511页

作者： Van-Long Truong Woo-Sik Jeong Food and Bio-industry Research Institute School of Food Science&BiotechnologyCollege of Agriculture and Life SciencesKyungpook National UniversityDaegu 41566Korea

Polyphenols,including phenolic acids,flavonoids,and procyanidins,are abundant in food and beverage derived from ***(Camellia sinensis)is particularly rich in polyphenols(e.g.,catechins,theaflavins,thearubigins,gallic acid,and flavonols),which are thought to contribute to the health benefits of *** intake of tea polyphenols has been described to prevent and/or attenuate a variety of chronic pathological conditions like cardiovascular diseases,neurodegenerative diseases,diabetes,and *** review focuses on established antioxidant and anti-inflammatory properties of tea polyphenols and underlying mechanisms of their involvement in inflammatory bowel diseases(IBD).Tea polyphenols act as efficient antioxidants by inducing an endogenous antioxidant defense system and maintaining intracellular redox *** polyphenols also regulate signaling pathways such as nuclear factor-κB,activator protein 1,signal transducer and activator of transcriptions,and nuclear factor E2-related factor 2,which are associated with IBD *** pieces of evidence have indicated that tea polyphenols enhance epithelial barrier function and improve gut microbial dysbiosis,contributing to the management of inflammatory ***,this study suggests that supplementation of tea polyphenols could prevent inflammatory conditions and improve the outcome of patients with IBD.

关键词： Antioxidant Anti-inflammation epithelial barrier function Inflammatory bowel diseases Gut microbiota Tea polyphenols

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Non-celiac gluten sensitivity： questions still to be answered despite increasing awareness

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Cellular & Molecular Immunology 2013年第5期10卷 383-392页

作者： Umberto Volta Giacomo Caio Francesco Tovoli Roberto De Giorgio Department of Medical and Surgical Sciences St. Orsola-Malpighi Hospital University of Bologna Bologna Italy

Recently, the increasing number of patients worldwide who are sensitive to dietary gluten without evidence of celiac disease or wheat allergy has contributed to the identification of a new gluten-related syndrome defined as non-celiac gluten sensitivity. Our knowledge regarding this syndrome is still lacking, and many aspects of this syndrome remain unknown. Its pathogenesis is heterogeneous, with a recognized pivotal role for innate immunity; many other factors also contribute, inctuding tow-grade intestinal inflammation, increased intestinal barrier function and changes in the intestinal microbiota. Gluten and other wheat proteins, such as amylase trypsin inhibitors, are the primary triggers of this syndrome, but it has also been hypothesized that a diet rich in fermentable monosaccharides and polyols may elicit its functional gastrointestinal symptoms. The epidemiology of this condition is far from established; its prevalence in the general population is highly variable, ranging from 0.63% to 6%. From a clinical point of view, non-celiac gluten sensitivity is characterized by a wide array of gastrointestinal and extraintestinal symptoms that occur shortly after the ingestion of gluten and improve or disappear when gluten is withdrawn from the diet. These symptoms recur when gluten is reintroduced. Because diagnostic biomarkers have not yet been identified, a double-blind placebo-controlled gluten challenge is currently the diagnostic method with the highest accuracy. Future research is needed to generate more knowledge regarding non-celiac gluten sensitivity, a condition that has global acceptance but has only a few certainties and many unresolved issues.

关键词： celiac disease epithelial barrier function gut inflammation non-celiac gluten sensitivity wheat allergy

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