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Modifications of dietary flavonoids towards improved bioactivity: An update on structure-activity relationship
Chen, Lei1; Teng, Hui1; Xie, Zhenglu2; Cao, Hui3; Cheang, Wai San3; Skalicka-Woniak, Krystyna4; Georgiev, Milen I.5,6; Xiao, Jianbo3
2018
Source PublicationCRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
ISSN1040-8398
Volume58Issue:4Pages:513-527
Abstract

Over the past two decades, extensive studies have revealed that inflammation represents a major risk factor for various human diseases. Chronic inflammatory responses predispose to pathological progression of chronic illnesses featured with penetration of inflammatory cells, dysregulation of cellular signaling, excessive generation of cytokines, and loss of barrier function. Hence, the suppression of inflammation has the potential to delay, prevent, and to treat chronic diseases. Flavonoids, which are widely distributed in humans daily diet, such as vegetables, fruits, tea and cocoa, among others, are considered as bioactive compounds with anti-inflammatory potential. Modification of flavonoids including hydroxylation, o-methylation, and glycosylation, can alter their metabolic features and affect mechanisms of inflammation. Structure-activity relationships among naturally occurred flavonoids hence provide us with a preliminary insight into their anti-inflammatory potential, not only attributing to the antioxidant capacity, but also to modulate inflammatory mediators. The present review summarizes current knowledge and underlies mechanisms of anti-inflammatory activities of dietary flavonoids and their influences involved in the development of various inflammatory-related chronic diseases. In addition, the established structure-activity relationships of phenolic compounds in this review may give an insight for the screening of new anti-inflammatory agents from dietary materials.

KeywordAnti-inflammation Bioavailability Glycosylation Hydroxylation O-methylation Flavonoids
DOI10.1080/10408398.2016.1196334
URLView the original
Indexed BySCI
Language英语
WOS Research AreaFood Science & Technology ; Nutrition & Dietetics
WOS SubjectFood Science & Technology ; Nutrition & Dietetics
WOS IDWOS:000426906800001
PublisherTAYLOR & FRANCIS INC
The Source to ArticleWOS
Fulltext Access
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Cited Times [WOS]:58   [WOS Record]     [Related Records in WOS]
Document TypeJournal article
CollectionInstitute of Chinese Medical Sciences
Affiliation1.Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou, Fujian, Peoples R China
2.Fujian Agr & Forestry Univ, Jinshan Coll, Fuzhou, Fujian, Peoples R China
3.Univ Macau, State Key Lab Qual Res Chinese Med, Inst Chinese Med Sci, Ave Univ, Taipa, Macau, Peoples R China
4.Med Univ Lublin, Med Plant Unit, Dept Pharmacognosy, Lublin, Poland
5.Bulgarian Acad Sci, Stephan Angeloff Inst Microbiol, Grp Plant Cell Biotechnol & Metabol, Plovdiv, Bulgaria
6.Ctr Plant Syst Biol & Biotechnol, Plovdiv, Bulgaria
Recommended Citation
GB/T 7714
Chen, Lei,Teng, Hui,Xie, Zhenglu,et al. Modifications of dietary flavonoids towards improved bioactivity: An update on structure-activity relationship[J]. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION,2018,58(4):513-527.
APA Chen, Lei.,Teng, Hui.,Xie, Zhenglu.,Cao, Hui.,Cheang, Wai San.,...&Xiao, Jianbo.(2018).Modifications of dietary flavonoids towards improved bioactivity: An update on structure-activity relationship.CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION,58(4),513-527.
MLA Chen, Lei,et al."Modifications of dietary flavonoids towards improved bioactivity: An update on structure-activity relationship".CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 58.4(2018):513-527.
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