The protective activity of natural flavonoids against osteoarthritis by targeting NF-κB signaling pathway

Abstract

Osteoarthritis (OA) is a typical joint disease associated with chronic inflammation. The nuclear factor-kappaB (NF-κB) pathway plays an important role in inflammatory activity and inhibiting NF-κB-mediated inflammation can be a potential strategy for treating OA. Flavonoids are a class of naturally occurring polyphenols with anti-inflammatory properties. Structurally, natural flavonoids can be divided into several sub-groups, including flavonols, flavones, flavanols/catechins, flavanones, anthocyanins, and isoflavones. Increasing evidence demonstrates that natural flavonoids exhibit protective activity against the pathological changes of OA by inhibiting the NF-κB signaling pathway. Potentially, natural flavonoids may suppress NF-κB signaling-mediated inflammatory responses, ECM degradation, and chondrocyte apoptosis. The different biological actions of natural flavonoids against the NF-κB signaling pathway in OA chondrocytes might be associated with the differentially substituted groups on the structures. In this review, the efficacy and action mechanism of natural flavonoids against the development of OA are discussed by targeting the NF-κB signaling pathway. Potentially, flavonoids could become useful inhibitors of the NF-κB signaling pathway for the therapeutic management of OA.

Osteoarthritis in the Elderly Population: Preclinical Evidence of Nutrigenomic Activities of Flavonoids

“…In fact, with their protective, antioxidant, and anti-inflammatory properties, these molecules have been described in several reviews as therapeutic agents, acting via the inhibition of NF-kB and phosphorylation of MAPKs, but descriptions have also been offered of their epigenetically related actions such as DNA methylation, histone modification, and noncoding of RNA [ 99 , 100 ]. By performing nutrigenomic interventions, the unique approach that is potentially able to influence OA molecular pathways, it will be possible to moderate the OA composite’s pathological features, and we will gain ameliorations in the initiation, progression, and prognosis of this systemic disease (see Figure 6 ) [ 101 , 102 ].…”

Effect of the Fermented Soy Q-CAN® Product on Biomarkers of Inflammation and Oxidation in Adults with Cardiovascular Risk, and Canonical Correlations between the Inflammation Biomarkers and Blood Lipids

“…Because the free flavonoid content of fermented products is relatively higher and shows greater bioavailability than in soybeans [ 70 ], many studies focused on the antioxidant and anti-inflammatory effects of soy flavonoids, particularly the isoflavones [ 69 ]. On a molecular level, extracts prepared from fermented soy foods and isoflavones suppress activation of the transcription factor nuclear factor- κB (NF-κB), a major effector in inflammatory and immune responses [ 71 , 72 , 73 ]. Fermented soy products have also been found to influence the Janus kinases/signal transducer and activator of transcriptions (JAKs/STATs) and the mitogen-activated protein kinases (MAPKs) pathways and to inhibit the expression of inflammatory cytokines [ 27 , 61 , 69 ].…”

Characterization of Secondary Metabolites of Leaf Buds from Some Species and Hybrids of Populus by Gas Chromatography Coupled with Mass Detection and Two-Dimensional High-Performance Thin-Layer Chromatography Methods with Assessment of Their Antioxidant Activity

“…All the above-mentioned flavonoid compounds-chrysin, pinocembrin, galangin, and pinobanksin-have demonstrated anti-inflammatory activity in a number of in vivo and in vitro tests [30][31][32][33][34][35]. In a rat model, galangin reduced collagen II and aggrecan degradation via the inhibition of Akt phosphorylation and NF-κB activation in chondrocytes and could reduce cartilage degradation after intra-articular injection.…”