Heart Foundation Research Centre, Faculty of Health, Griffith University, Parklands Drive, Southport, QLD 4222, Australia.
Toxicology. 2010 Nov 28;278(1):88-100. doi: 10.1016/j.tox.2009.11.008. Epub 2009 Nov 10.
Numerous dietary compounds, ubiquitous in fruits, vegetables and spices have been isolated and evaluated during recent years for their therapeutic potential. These compounds include flavonoid and non-flavonoid polyphenols, which describe beneficial effects against a variety of ailments. The notion that these plant products have health promoting effects emerged because their intake was related to a reduced incidence of cancer, cardiovascular, neurological, respiratory, and age-related diseases. Exposure of the body to a stressful environment challenges cell survival and increases the risk of chronic disease developing. The polyphenols afford protection against various stress-induced toxicities through modulating intercellular cascades which inhibit inflammatory molecule synthesis, the formation of free radicals, nuclear damage and induce antioxidant enzyme expression. These responses have the potential to increase life expectancy. The present review article focuses on curcumin, resveratrol, and flavonoids and seeks to summarize their anti-inflammatory, cytoprotective and DNA-protective properties.
近年来，人们从水果、蔬菜和香料中分离并评估了许多具有治疗潜力的膳食化合物。这些化合物包括类黄酮和非类黄酮多酚，它们对各种疾病有有益的作用。这些植物产品具有促进健康的作用，因为它们的摄入与癌症、心血管、神经、呼吸和与年龄相关的疾病的发病率降低有关。身体暴露于应激环境中会挑战细胞存活并增加慢性疾病发展的风险。多酚通过调节抑制炎症分子合成、自由基形成、核损伤和诱导抗氧化酶表达的细胞内级联反应，提供对各种应激诱导的毒性的保护。这些反应有可能增加预期寿命。本文综述了姜黄素、白藜芦醇和类黄酮，并试图总结它们的抗炎、细胞保护和 DNA 保护特性。
