Research also supports the role of polyphenols in healthy foods in a variety of biological functions including anti-inflammatory, immunomodulatory, anticancer, antidiabetic, cardioprotective, neuroprotective, gastroprotective properties with great impact in the treatment of disorders related to mitochondrial dysfunction and that help maintain the healthy microbiome, control LPS and be metabolically flexible by producing sufficient mitochondrial energy. In humans, polyphenols activate the antioxidant system by upregulating several endogenous antioxidants and scavenging excess free radicals. Specifically, polyphenols are involved in the reduction of atherosclerotic plaques at the endothelial level by inhibiting the oxidation of low-density lipoproteins and neutralizing the free radicals responsible for aging, with antitumor effects. Polyphenols exhibit not only antioxidant but also prooxidant effects, inducing apoptosis through the activation of caspases and blocking cell proliferation. Furthermore, an important aspect refers to the chemopreventive action of polyphenols, which consists of affecting tumor cells but not normal cells. Therefore, polyphenols and their metabolites could be promising candidates to combat various gastrointestinal diseases such as gastritis, gastric cancer, colorectal cancer, inflammatory bowel disease, and irritable bowel syndrome. Polyphenols and their active metabolites improved the production of short-chain fatty acids (SCFAs) and branched-chain amino acids (BCAAs) and could be useful in the treatment and prevention of various gastrointestinal disorders, such as Crohn's disease, ulcerative colitis and colorectal cancer. The results of in vitro and in vivo studies suggested that polyphenols, due to their antioxidant and anti-inflammatory effects, can modulate the colonic microbiota and contribute to the alleviation of symptoms of intestinal inflammation through the modulation of proinflammatory cytokines.
Furthermore, a high intake of dietary-derived polyphenols is associated with a lower risk of cancer, and new findings indicate that they also exhibit cancer-preventive effects.
It is established that increased production of reactive oxygen species (ROS) has been revealed in several types of cancer with numerous properties, such as activation of pro-tumorigenic signaling and improvement of cell survival and proliferation. Experiments from a recent work highlighted that grape pomace polyphenols are involved in antiproliferative and proapoptotic effects on HT29 and SW480 colorectal cancer cells. Additionally, polyphenols modulate the immune system response and protect normal cells from free radical damage. Additionally, its ability to inhibit the SARS-CoV-2 virus has been reported. In Figure 10 a review of the currently known actions of polyphenols and their potential protective mechanisms based on the available literature.
Research also supports the role of polyphenols in healthy foods in a variety of biological functions including anti-inflammatory, immunomodulatory, anticancer, antidiabetic, cardioprotective, neuroprotective, gastroprotective properties with great impact in the treatment of disorders related to mitochondrial dysfunction and that help maintain the healthy microbiome, control LPS and be metabolically flexible by producing sufficient mitochondrial energy. In humans, polyphenols activate the antioxidant system by upregulating several endogenous antioxidants and scavenging excess free radicals. Specifically, polyphenols are involved in the reduction of atherosclerotic plaques at the endothelial level by inhibiting the oxidation of low-density lipoproteins and neutralizing the free radicals responsible for aging, with antitumor effects. Polyphenols exhibit not only antioxidant but also prooxidant effects, inducing apoptosis through the activation of caspases and blocking cell proliferation. Furthermore, an important aspect refers to the chemopreventive action of polyphenols, which consists of affecting tumor cells but not normal cells. Therefore, polyphenols and their metabolites could be promising candidates to combat various gastrointestinal diseases such as gastritis, gastric cancer, colorectal cancer, inflammatory bowel disease, and irritable bowel syndrome. Polyphenols and their active metabolites improved the production of short-chain fatty acids (SCFAs) and branched-chain amino acids (BCAAs) and could be useful in the treatment and prevention of various gastrointestinal disorders, such as Crohn's disease, ulcerative colitis and colorectal cancer. The results of in vitro and in vivo studies suggested that polyphenols, due to their antioxidant and anti-inflammatory effects, can modulate the colonic microbiota and contribute to the alleviation of symptoms of intestinal inflammation through the modulation of proinflammatory cytokines.
Furthermore, a high intake of dietary-derived polyphenols is associated with a lower risk of cancer, and new findings indicate that they also exhibit cancer-preventive effects.
It is established that increased production of reactive oxygen species (ROS) has been revealed in several types of cancer with numerous properties, such as activation of pro-tumorigenic signaling and improvement of cell survival and proliferation. Experiments from a recent work highlighted that grape pomace polyphenols are involved in antiproliferative and proapoptotic effects on HT29 and SW480 colorectal cancer cells. Additionally, polyphenols modulate the immune system response and protect normal cells from free radical damage. Additionally, its ability to inhibit the SARS-CoV-2 virus has been reported. In Figure 10 a review of the currently known actions of polyphenols and their potential protective mechanisms based on the available literature.
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