Relationship between Common Dietary Polyphenols and Obesity-Induced Inflammation

Abstract

The incidence of obesity and its related metabolic disorders has escalated dramatically in the past decades worldwide. Defined as abnormal or excessive fat accumulation caused by an imbalance between energy intake and expenditure, obesity is presently the major health challenge in developed countries and the causative factor of numerous diseases such as heart problems, hypertension, hyperlipidemia and type 2 diabetes. Presence of high level of cytokines and acute phase proteins associated with inflammation in obese individuals relates obesity to chronic low-grade inflammation. Obesity-induced inflammation has an impact on insulin resistance and cardiac health. Polyphenols including catechins, tocopherols, resveratrol, curcumin and anthocyanins have been shown to reduce adipose tissue inflammation. It has been broadly accepted that adipocyte dysfunction plays a major role in development of obesity and obesity related complications. This state is characterised by hypersecretion of pro-atherogenic, pro-inflammatory and pro-diabetic adipokines as well as decreased secretion of adiponectin. The dietary polyphenols described in this review have potential as nutritional strategies for the prevention of obesity and associated inflammation as well as increase in insulin sensitivity in diabetic people.

Molecular signaling mechanisms behind polyphenol-induced bone anabolism

“…As can be seen, their involvement in pathways that can cross-talk to other multiple transduction signals makes phenolic compounds a promising natural source to be employed in the development of plant-based therapeutics, with a wide application ranging from bone diseases, to cancers (Chen et al 2014b ), atherosclerosis (Loke et al 2010 ), obesity (Tucakovic et al 2015 ), diabetes (Dragan et al 2015 ) and neurodegenerative disorders (Ebrahimi and Schluesener 2012 ). However, despite the renewed scientific interest in drug discovery from natural sources and the increasing demand in today’s society for natural compounds (Chang and Jeong 2015 ; Rajesh et al 2015 ; Farha and Brown 2016 ), still insufficient data are available to establish the real value of these compounds in the context of public health or clinical practice.…”

Biological role and health benefits of antioxidant compounds in cereals

“…maize, triticale, durum wheat and bread wheat were studied (Adom and Liu, 2002;Menga et al, 2010;Žilić et al, 2011). In their level of antioxidant activity, the cereal crop species were ranked in descending order as follows: naked barley, rye, naked oat, durum wheat, and bread wheat (Zieliński and Kozłowska, 2000;Ragaee et al, 2006;Zduńczyk et al, 2006;Žilić et al, 2011;Tufan et al, 2013). Wheat samples were found to contain four tocols (β-tocotrienol, α-tocotrienol, β-tocopherol and α-tocopherol), while the grain of spring barley demonstrated the highest content of α-tocotrienol .…”

Breeding for Antioxidant Content in Grain as a Promising Trend in Obtaining Healthy Food Products

“…Это позволяет им проявлять хорошие защитные свойства при патологических состояниях организма, вызванных окислительным стрессом. Кроме того, диети ческие полифенолы выступают потенциальным профи лактическим средством против ожирения (Tucakovic et al, 2015). Антиоксидантный потенциал зерновых и со ставляющих их фракций в значительной мере коррели рует с содержанием в них полифенолов (Fardet et al, 2008).…”

“…По мнению авторов, заметный разброс в содержании токоферола и токотриенолов у ис следованных генотипов пшеницы предполагает в будущих селекционных программах наличие большого потенциала для развития конкретных генотипов пшеницы с содейству ющими укреплению здоровья свойствами (Hussain et al, 2012). Однако, хотя примитивные пшеницы имеют более высокое содержание каротиноида лютеина, чем мягкая пшеница, анализ не подтверждает предположение о том, что древние пшеницы являются обычно более «здоровы ми», чем современные пшеницы (Tucakovic et al, 2015).…”