Role of polyphenols in cell death control

Abstract

Dietary consumption of fruit, vegetables, fish, and olive oil has been demonstrated to exert beneficial effects on human health. This finding may be due to the high content of antioxidant compounds including polyphenols. Current evidence strongly supports a contribution of polyphenols to the prevention of several chronic degenerative diseases such as cancer, atherosclerosis and cardiovascular diseases, central nervous system disorders, as well as aging. Apoptosis is a genetically controlled and evolutionarily conserved form of cell death of critical importance for the maintenance of tissue homeostasis in the adult organism. The malfunction of the death machinery may play a primary role in various pathologic processes, leading to proliferative or degenerative diseases. Polyphenols can interact with specific steps and/or proteins regulating the apoptotic process in different ways depending on their concentration, the cell system, the type or stage of the pathological process. Because of their ability to modulate cell death, polyphenols have been proposed as chemopreventive and therapeutic agents. This paper reviews and discusses the last 3-year findings related to the principal molecular mechanisms involved in the control of the balance between apoptosis and cell proliferation exerted by polyphenols.

Walnuts (Seeds of <b><i>Juglandis</i></b> <b><i>sinensis</i></b> L.) Protect Human Epidermal Keratinocytes against UVB-Induced Mitochondria-Mediated Apoptosis through Upregulation of ROS Elimination Pathways

“…Bcl-2 appears to directly or indirectly preserve the integrity of the outer mitochondrial membrane, thus preventing cyt c release and mitochondria-mediated cell death initiation. On the other hand, the pro-apoptotic protein Bax promotes cyt c release from mitochondria [20,21]. In the present study, UVB-induced decreases in NADH hydrogenase activity and mitochondrial integrity were inhibited by JSE (fig.…”

Identification of polyphenolic compounds and determination of antioxidant activity in extracts and infusions of buckwheat leaves

“…Buckwheat seeds can be recognized as an important food source, because they contain proteins with high biological value and balanced amino acid composition as well as bioactive compounds, mainly polyphenols [1,2]. Buckwheat seeds are used to produce groats, flour, pasta and bread [3,4]. In China, leaves and flowers of buckwheat are also used in traditional medicine.…”

Influence of Treatment and Cooking Time on the Antioxidant Capacity of Different Vegetables Used in Atlantic and Mediterranean Diets

“…Therefore, diet-derived antioxidants are especially important in protecting organisms against chronic diseases [2]. Epidemiologic data support the association between the high intake of vegetables and fruits and a lower risk for cardiovascular disease [3], several common cancers [4], central nervous system disorders, as well as aging [5].…”

“…Polyphenols can interact with specific steps and/or proteins regulating the apoptotic process in different ways depending on their concentration, cell system, and on the type or stage of the pathological process. Because of their ability to modulate cell death, polyphenols have been proposed to be chemo preventive and therapeutic agents [5]. Other studies support the beneficial effects of the intake of polyphenols on the cardiovascular system [7,11].…”

“…In broccoli and cauliflower, the flowers were used. Then each batch of clean and sliced vegetables, was divided into three parts, one for analyzing them fresh, and the other two to be subjected to heat treatments of cooking (boiling water and steam), for four different lengths of time in each case (3,5,10, and 15 minutes. ).…”