Dietary polyphenols and osteoporosis: molecular mechanisms involved

Abstract

Osteoporosis is related to dysfunction of the crosstalk between osteoblasts and osteoclasts, the cells involved in the formation and resorption of bone, respectively. Oxidative stress and inflammation are involved in the pathogenesis of osteoporosis. Because of their antioxidant and anti-inflammatory properties, natural compounds such as polyphenols extensively present in fruit, vegetables, wine, tea, extra virgin olive oil, and berries, play an important protective role in disorders of bone metabolism, including osteoporosis. A diet rich in polyphenol-rich fruit and vegetables can reduce bone mineral density loss, decreasing the risk of fracture and preserving lifestyle quality. The aim of the present review is to highlight the principal mechanisms involved in the role played by the main dietary polyphenols in the prevention and/or treatment of osteoporosis.

Defining the most potent osteoinductive culture conditions for MC3T3-E1 cells reveals no implication of oxidative stress or energy metabolism

“…In an effort to further explore the cause in the aforementioned results, we evaluated key molecules of oxidative stress and energy metabolism, cellular processes that affect bone health and bone-related diseases such as osteoporosis [16,[49][50][51][52][53][54]. We first examined the gene and/or protein expression levels of Pgc1a and Tfam, as important factors of mitochondrial biogenesis in bone cells [24].…”