Research progress on intervention effect and mechanism of protocatechuic acid on nonalcoholic fatty liver disease

Gao, Yunxiao; Tian, Ren‐Rong; Liu, Haiyue; Xue, Haibo; Zhang, Ruizhe; Han, Song; Ji, Lin; Huang, Weidong; Zhan, Jicheng; You, Yilin

doi:10.1080/10408398.2021.1939265

Cited by 21 publications

(11 citation statements)

References 226 publications

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“…Syringic acid was detected only in samples containing Tamarindus indica L. fruit and ranged between 175.8 and 526.47 ng ml −1 . Protocatechuic acid, an important metabolite of polyphenol compounds found in the composition of various fruits and plants (Khan et al, 2015), provides a free radical scavenger and a protective effect against oxidative stress‐induced diseases (Gao et al, 2021). Kaewmool et al (2020) found that protocatechuic acid has an anti‐inflammatory effect against neuronal cell death caused by microglial activation.…”

Section: Resultsmentioning

confidence: 99%

Phenolic compounds, amino acid profiles, and antibacterial properties of kefir prepared using freeze‐dried Arbutus unedo L. and Tamarindus indica L. fruits and sweetened with stevia, monk fruit sweetener, and aspartame

Günaydı

Ayar

2022

Food Processing Preservation

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| INTRODUC TI ON"Added sugar" means sugar (beet sugar or cane sugar) added to foods during production, preparation, and consumption to improve flavor and textural properties and increase the energy value of foods (McCain et al., 2018). Since excessive sugar consumption causes health problems such as obesity, hypertension, and diabetes, in recent years, product development studies have focused on using natural or artificial low-calorie sweeteners instead of sugar (Beltrami et al., 2018). The sweeteners permitted for use in food by the US Food and Drug Administration (FDA) are acesulfame-potassium, aspartame, advantame, neotame, saccharin, sucralose, steviol glycosides purified from the leaves of Stevia rebaudiana (Bertoni) Bertoni (≥95% pure) and Siraitia grosvenorii (monk fruit) extracts (containing 25%, 45%, or 55% Mogroside V). Compared to table sugar (sucrose), the sweetness degree of these sweeteners varies between 100× and 20,000× (FDA, 2018;Sylvetsky & Rother, 2016).Fermented dairy products are widely consumed worldwide and become more attractive to consumers as their health effects are understood more clearly (García-Burgos et al., 2020). The health effects of these products are mostly due to the probiotics they contain, and they have gained an important place among functional

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Section: Resultsmentioning

confidence: 99%

Phenolic compounds, amino acid profiles, and antibacterial properties of kefir prepared using freeze‐dried Arbutus unedo L. and Tamarindus indica L. fruits and sweetened with stevia, monk fruit sweetener, and aspartame

Günaydı

Ayar

2022

Food Processing Preservation

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“…Protocatechuic acid, a metabolite of various phenolic compounds, regulates oxidative stress and inflammatory responses. Furthermore, protocatechuic acid increases the energy expenditure of brown adipose tissue, which may reduce NAFLD [ 287 ], acts as an antidepressant [ 288 ], and inhibits the progression of neurodegenerative diseases, such as Alzheimer’s disease and Parkinson’s disease [ 286 ]. In addition, protocatechuic acid has been shown to affect the diversity and composition of the gut microbiota [ 286 ].…”

Section: Other Phenolic Compounds: Dietary Sources Metabolism and Hea...mentioning

confidence: 99%

Dietary Phenolic Compounds: Their Health Benefits and Association with the Gut Microbiota

et al. 2023

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Oxidative stress causes various diseases, such as type II diabetes and dyslipidemia, while antioxidants in foods may prevent a number of diseases and delay aging by exerting their effects in vivo. Phenolic compounds are phytochemicals such as flavonoids which consist of flavonols, flavones, flavanonols, flavanones, anthocyanidins, isoflavones, lignans, stilbenoids, curcuminoids, phenolic acids, and tannins. They have phenolic hydroxyl groups in their molecular structures. These compounds are present in most plants, are abundant in nature, and contribute to the bitterness and color of various foods. Dietary phenolic compounds, such as quercetin in onions and sesamin in sesame, exhibit antioxidant activity and help prevent cell aging and diseases. In addition, other kinds of compounds, such as tannins, have larger molecular weights, and many unexplained aspects still exist. The antioxidant activities of phenolic compounds may be beneficial for human health. On the other hand, metabolism by intestinal bacteria changes the structures of these compounds with antioxidant properties, and the resulting metabolites exert their effects in vivo. In recent years, it has become possible to analyze the composition of the intestinal microbiota. The augmentation of the intestinal microbiota by the intake of phenolic compounds has been implicated in disease prevention and symptom recovery. Furthermore, the “brain–gut axis”, which is a communication system between the gut microbiome and brain, is attracting increasing attention, and research has revealed that the gut microbiota and dietary phenolic compounds affect brain homeostasis. In this review, we discuss the usefulness of dietary phenolic compounds with antioxidant activities against some diseases, their biotransformation by the gut microbiota, the augmentation of the intestinal microflora, and their effects on the brain–gut axis.

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“…Our previous review summarizing the PCA levels in different food types showed that it is widely found in fruits, vegetables, traditional herbs, tea, cereal, and fruit wines. The PCA levels are low in fruits and vegetables, vary considerably with food type, and are influenced by factors such as ripeness at harvest, environmental factors, and storage status (Gao et al., 2021). Salicylic and gentian acids are also common trace components in fruits and vegetables, while VA is commonly found in a variety of fruits and grains, as well as in wine.…”

Section: Dietary Sources Absorption and Bioavailability Of Pasmentioning

confidence: 99%

“…Our research group demonstrated that grape and blueberry polyphenol extracts could improve abnormal liver glucolipid metabolism by modulating GMs, especially the synthesis and metabolism of bile acids (BAs), consequently reducing liver fat accumulation (Guo et al., 2018, 2019, 2020; Han et al., 2020). Further studies found that this effect was associated with the metabolism of anthocyanins to produce protocatechuic acid (PCA) (Gao et al., 2021).…”

Section: Introductionmentioning

confidence: 99%

Research progress regarding the effect and mechanism of dietary phenolic acids for improving nonalcoholic fatty liver disease via gut microbiota

Deng

Xue

et al. 2023

Comp Rev Food Sci Food Safe

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Phenolic acids (PAs), a class of small bioactive molecules widely distributed in food and mainly found as secondary plant metabolites, present significant advantages such as antioxidant activity and other health benefits. The global epidemic of nonalcoholic fatty liver disease (NAFLD) is becoming a serious public health problem. Existing studies showed that gut microbiota (GM) dysbiosis is highly associated with the occurrence and development of NAFLD. In recent years, progress has been made in the study of the relationship among PA compounds, GM, and NAFLD. PAs can regulate the composition and functions of the GM to promote human health, while GM can increase the dietary sources of PAs and improve its bioavailability. This paper discussed PAs, GM, and their interrelationship while introducing several representative dietary PA sources and examining the absorption and metabolism of PAs mediated by GM. It also summarizes the effect and mechanisms of PAs in improving and regulating NAFLD via GM and their metabolites. This helps to better evaluate the potential preventive effect of PAs on NAFLD via the regulation of GM and expands the utilization of PAs and PA‐rich food resources.

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Research progress on intervention effect and mechanism of protocatechuic acid on nonalcoholic fatty liver disease

Cited by 21 publications

References 226 publications

Phenolic compounds, amino acid profiles, and antibacterial properties of kefir prepared using freeze‐dried Arbutus unedo L. and Tamarindus indica L. fruits and sweetened with stevia, monk fruit sweetener, and aspartame

Phenolic compounds, amino acid profiles, and antibacterial properties of kefir prepared using freeze‐dried Arbutus unedo L. and Tamarindus indica L. fruits and sweetened with stevia, monk fruit sweetener, and aspartame

Dietary Phenolic Compounds: Their Health Benefits and Association with the Gut Microbiota

Research progress regarding the effect and mechanism of dietary phenolic acids for improving nonalcoholic fatty liver disease via gut microbiota

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