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    Home > Food News > Food Articles > The team of Professor Deng Zeyuan and Li Hongyan of Nanchang University: A review of the molecular mechanisms of the antioxidant interactions of dietary phytochemicals

    The team of Professor Deng Zeyuan and Li Hongyan of Nanchang University: A review of the molecular mechanisms of the antioxidant interactions of dietary phytochemicals

    • Last Update: 2021-03-17
    • Source: Internet
    • Author: User
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    Original title: The team of Professor Deng Zeyuan and Li Hongyan of Nanchang University: A review of the molecular mechanisms of the antioxidant interactions of dietary phytochemicals

    Recently, the team of Professor Deng Zeyuan from the School of Food Science and Technology of Nanchang University published a review article titled: The synergistic and antagonistic antioxidant interactions of dietary phytochemical combinations in the international journal Critical Reviews in Food Science and Nutrition (https://doi.
    org/10.
    1080/10408398.
    2021.
    1888693), this article outlines the antioxidant interactions and mechanisms of phytochemicals in daily diets.
    The first author of the article is Chen Xuan, a PhD student at the School of Food Science and Technology of Nanchang University, and the corresponding authors are Professor Deng Zeyuan and Professor Li Hongyan.

    Introduction

    A diet rich in fruits and vegetables can better prevent chronic diseases such as cardiovascular disease, diabetes and cancer.


    Therefore, the active substances in fruits and vegetables such as phytochemicals, vitamins and dietary fiber have received extensive attention in recent years.


    At present, the health effects of phytochemical interactions have received extensive attention, but the specific mechanism of antioxidant interactions is still unclear, and there is a lack of systematic summary.


    Evaluation method and model of antioxidant interaction

    The evaluation models of anti-oxidant interaction of phytochemicals mainly include iso-radiation analysis method, joint index method, direct comparison method and response surface analysis method.


    The current methods for measuring interactions mainly include chemistry, cell models and animal models.


    Antioxidant interaction in vitro

    Many combinations of plant foods and phytochemicals synergistically prevent oxidative damage by scavenging free radicals or inhibiting lipid peroxidation.


    The accuracy of in vitro model evaluation of phytochemical interactions is affected by many factors, such as measurement method, reaction environment (such as pH, uniformity of reaction system, etc.


    Bio-related antioxidant interactions

    When evaluating the antioxidant interaction of phytochemicals, use better biologically relevant models, such as cells, animal models, or dietary intervention models, which can comprehensively consider the impact of organisms and their molecular biological mechanisms to simulate phytochemistry The actual absorption, metabolism and utilization of substances in the body and other physiological activities, based on the interaction results obtained can guide daily dietary matching more accurately.


    Phytochemicals in fruits and vegetables regulate redox-related pathways such as Nrf2/Keap1/ARE, PI3K/Akt, MAPKs, NF-κB, etc.


    At present, animal or clinical trials related to the antioxidant interaction of phytochemicals are rarely reported.


    Antioxidant interaction mechanism

    At present, based on in vitro anti-oxidation data, the interaction mechanism between phytochemicals is analyzed from a chemical point of view, mainly: 1) reduction and regeneration between different phytochemicals; 2) less active phytochemicals sacrifice themselves and protect themselves Other more active substances; 3) The formation of a complex with stronger antioxidant activity, such as β-carotene and epicatechin form a more active complex; 4) Different phytochemicals have different anti-oxidant properties.


    At the same time, as the proportion of the compound changes, the relationship between plant compounds may change from synergy to antagonism.


    In vivo models can better reflect the dose-effect relationship of phytochemicals in organisms and their effects on interactions.


    At present, the interaction mechanism of phytochemicals, especially the mechanism at the molecular level, needs to be further studied.


    Outlook and conclusion

    Phytochemicals have been proven to interact with each other in the scavenging of free radicals, delaying lipid peroxidation, promoting cell proliferation, reducing reactive oxygen levels, improving cellular antioxidant capacity, and regulating antioxidant-related pathways.


    Expert profile

    Professor Deng Zeyuan

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