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Shen J, Zhang S, Zhang J, Wei X, Wang Z, Han B. Osteogenic mechanism of chlorogenic acid and its application in clinical practice. Front Pharmacol 2024; 15:1396354. [PMID: 38873428 PMCID: PMC11169668 DOI: 10.3389/fphar.2024.1396354] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2024] [Accepted: 05/06/2024] [Indexed: 06/15/2024] Open
Abstract
Natural polyphenols may have a role in counteracting oxidative stress, which is associated with aging and several bone-related diseases. Chlorogenic acid (CGA) is a naturally occurring polyphenolic compound formed by the esterification of caffeic and quininic acids with osteogenic, antioxidant, and anti-inflammatory properties. This review discusses the potential of CGA to enhance osteogenesis by increasing the osteogenic capacity of mesenchymal stem cells (MSCs), osteoblast survival, proliferation, differentiation, and mineralization, as well as its ability to attenuate osteoclastogenesis by enhancing osteoclast apoptosis and impeding osteoclast regeneration. CGA can be involved in bone remodeling by acting directly on pro-osteoclasts/osteoblasts or indirectly on osteoclasts by activating the nuclear factor kB (RANK)/RANK ligand (RANKL)/acting osteoprotegerin (OPG) system. Finally, we provide perspectives for using CGA to treat bone diseases.
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Affiliation(s)
- Jiayu Shen
- Department of Oral and Maxillofacial Surgery, Hospital of Stomatology, Jilin University, Changchun, China
- Jilin Provincial Key Laboratory of Tooth Development and Bone Remodeling, Jilin University, Changchun, China
| | - Shichen Zhang
- Department of Oral and Maxillofacial Surgery, Hospital of Stomatology, Jilin University, Changchun, China
- Jilin Provincial Key Laboratory of Tooth Development and Bone Remodeling, Jilin University, Changchun, China
| | - Jiayu Zhang
- Department of Oral and Maxillofacial Surgery, Hospital of Stomatology, Jilin University, Changchun, China
- Jilin Provincial Key Laboratory of Tooth Development and Bone Remodeling, Jilin University, Changchun, China
| | - Xin Wei
- Department of Oral and Maxillofacial Surgery, Hospital of Stomatology, Jilin University, Changchun, China
- Jilin Provincial Key Laboratory of Tooth Development and Bone Remodeling, Jilin University, Changchun, China
| | - Zilin Wang
- Department of Oral and Maxillofacial Surgery, Hospital of Stomatology, Jilin University, Changchun, China
- Jilin Provincial Key Laboratory of Tooth Development and Bone Remodeling, Jilin University, Changchun, China
| | - Bing Han
- Department of Oral and Maxillofacial Surgery, Hospital of Stomatology, Jilin University, Changchun, China
- Jilin Provincial Key Laboratory of Tooth Development and Bone Remodeling, Jilin University, Changchun, China
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XENOHORMESIS UNDERLYES THE ANTI-AGING AND HEALTHY PROPERTIES OF OLIVE POLYPHENOLS. Mech Ageing Dev 2022; 202:111620. [PMID: 35033546 DOI: 10.1016/j.mad.2022.111620] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2021] [Revised: 12/08/2021] [Accepted: 01/05/2022] [Indexed: 02/08/2023]
Abstract
The paper provides a comprehensive and foundational mechanistic framework of hormesis that establishes its centrality in medicine and public health. This hormetic framework is applied to the assessment of olive polyphenols with respect to their capacity to slow the onset and reduce the magnitude of a wide range of age-related disorders and neurodegenerative diseases, including Alzheimer's Disease and Parkinson's Disease. It is proposed that olive polyphenol-induced anti-inflammatory protective effects are mediated in large part via the activation of AMPK and the upregulation of Nrf2 pathway. Consistently, herein we also review the importance of the modulation of Nrf2-related stress responsive vitagenes by olive polyphenols, which at low concentration according to the hormesis theory activates this neuroprotective cascade to preserve brain health and its potential use in the prevention and therapy against aging and age-related cognitive disorders in humans.
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Schwartz M, Neiers F, Feron G, Canon F. The Relationship Between Salivary Redox, Diet, and Food Flavor Perception. Front Nutr 2021; 7:612735. [PMID: 33585536 PMCID: PMC7876224 DOI: 10.3389/fnut.2020.612735] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Accepted: 12/31/2020] [Indexed: 12/13/2022] Open
Abstract
The mouth is the gateway for entrance of food and microorganisms into the organism. The oral cavity is bathed by saliva, which is thus the first fluid that food and microorganisms will face after their entrance. As a result, saliva plays different functions, including lubrication, predigestion, protection, detoxification, and even transport of taste compounds to chemoreceptors located in the taste buds. To ensure its function of protection, saliva contains reactive harmful compounds such as reactive oxygen species that are controlled and neutralized by the antioxidant activity of saliva. Several antioxidant molecules control the production of molecules such as reactive oxygen compounds, neutralize them and/or repair the damage they have caused. Therefore, a balance between reactive oxidant species and antioxidant compounds exists. At the same time, food can also contain antioxidant compounds, which can participate in the equilibrium of this balance. Numerous studies have investigated the effects of different food components on the antioxidant capacity of saliva that correspond to the ability of saliva to neutralize reactive oxygen species. Contradictory results have sometimes been obtained. Moreover, some antioxidant compounds are also cofactors of enzymatic reactions that affect flavor compounds. Recent studies have considered the salivary antioxidant capacity to explain the release of flavor compounds ex vivo or in vivo. This article aims to review the effect of food on the antioxidant capacity of saliva and the impact of salivary antioxidant capacity on flavor perception after a brief presentation of the different molecules involved.
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Affiliation(s)
| | | | | | - Francis Canon
- Centre des Sciences du Goût et de l'Alimentation, UMR1324 INRA, UMR6265 CNRS Université de Bourgogne, Dijon, France
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Schwartz M, Neiers F, Feron G, Canon F. Activités oxydo-réductrices dans la salive : modulation par l’alimentation et importance pour la perception sensorielle des aliments. CAHIERS DE NUTRITION ET DE DIÉTÉTIQUE 2020. [DOI: 10.1016/j.cnd.2020.06.004] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Mehanna NS, Hassan ZMR, El-Din HMF, Ali AAE, Amarowicz R, El-Messery TM. Effect of Interaction Phenolic Compounds with Milk Proteins on Cell Line. ACTA ACUST UNITED AC 2014. [DOI: 10.4236/fns.2014.522226] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Budryn G, Rachwal-Rosiak D. Interactions of Hydroxycinnamic Acids with Proteins and Their Technological and Nutritional Implications. FOOD REVIEWS INTERNATIONAL 2013. [DOI: 10.1080/87559129.2012.751545] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Takahama U, Ansai T, Hirota S. Nitrogen Oxides Toxicology of the Aerodigestive Tract. ADVANCES IN MOLECULAR TOXICOLOGY 2013. [DOI: 10.1016/b978-0-444-62645-5.00004-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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d’Ischia M, Napolitano A, Manini P, Panzella L. Secondary Targets of Nitrite-Derived Reactive Nitrogen Species: Nitrosation/Nitration Pathways, Antioxidant Defense Mechanisms and Toxicological Implications. Chem Res Toxicol 2011; 24:2071-92. [DOI: 10.1021/tx2003118] [Citation(s) in RCA: 71] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Marco d’Ischia
- Department of Organic Chemistry and Biochemistry, University of Naples Federico II, Complesso Universitario Monte S. Angelo, via Cinthia 4, I-80126 Naples, Italy
| | - Alessandra Napolitano
- Department of Organic Chemistry and Biochemistry, University of Naples Federico II, Complesso Universitario Monte S. Angelo, via Cinthia 4, I-80126 Naples, Italy
| | - Paola Manini
- Department of Organic Chemistry and Biochemistry, University of Naples Federico II, Complesso Universitario Monte S. Angelo, via Cinthia 4, I-80126 Naples, Italy
| | - Lucia Panzella
- Department of Organic Chemistry and Biochemistry, University of Naples Federico II, Complesso Universitario Monte S. Angelo, via Cinthia 4, I-80126 Naples, Italy
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Huang WY, Cai YZ, Zhang Y. Natural phenolic compounds from medicinal herbs and dietary plants: potential use for cancer prevention. Nutr Cancer 2010; 62:1-20. [PMID: 20043255 DOI: 10.1080/01635580903191585] [Citation(s) in RCA: 479] [Impact Index Per Article: 34.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Natural phenolic compounds play an important role in cancer prevention and treatment. Phenolic compounds from medicinal herbs and dietary plants include phenolic acids, flavonoids, tannins, stilbenes, curcuminoids, coumarins, lignans, quinones, and others. Various bioactivities of phenolic compounds are responsible for their chemopreventive properties (e.g., antioxidant, anticarcinogenic, or antimutagenic and anti-inflammatory effects) and also contribute to their inducing apoptosis by arresting cell cycle, regulating carcinogen metabolism and ontogenesis expression, inhibiting DNA binding and cell adhesion, migration, proliferation or differentiation, and blocking signaling pathways. This review covers the most recent literature to summarize structural categories and molecular anticancer mechanisms of phenolic compounds from medicinal herbs and dietary plants.
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Affiliation(s)
- Wu-Yang Huang
- School of Biological Sciences, the University of Hong Kong, Hong Kong, PR China.
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Lucia MD, Panzella L, Melck D, Giudicianni I, Motta A, Napolitano A, d’Ischia M. Differential Reactivity of Purified Bioactive Coffee Furans, Cafestol and Kahweol, with Acidic Nitrite: Product Characterization and Factors Controlling Nitrosation Versus Ring-Opening Pathways. Chem Res Toxicol 2009; 22:1922-8. [DOI: 10.1021/tx900224x] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Maria De Lucia
- Department of Organic Chemistry and Biochemistry and Centro Interdipartimentale di Metodologie Chimico-Fisiche (CIMCF), University of Naples “Federico II”, Via Cinthia 4, I-80126 Naples, Italy, and Istituto di Chimica Biomolecolare del CNR, Comprensorio Olivetti, Edificio A, Via Campi Flegrei 34, I-80078 Pozzuoli Naples, Italy
| | - Lucia Panzella
- Department of Organic Chemistry and Biochemistry and Centro Interdipartimentale di Metodologie Chimico-Fisiche (CIMCF), University of Naples “Federico II”, Via Cinthia 4, I-80126 Naples, Italy, and Istituto di Chimica Biomolecolare del CNR, Comprensorio Olivetti, Edificio A, Via Campi Flegrei 34, I-80078 Pozzuoli Naples, Italy
| | - Dominique Melck
- Department of Organic Chemistry and Biochemistry and Centro Interdipartimentale di Metodologie Chimico-Fisiche (CIMCF), University of Naples “Federico II”, Via Cinthia 4, I-80126 Naples, Italy, and Istituto di Chimica Biomolecolare del CNR, Comprensorio Olivetti, Edificio A, Via Campi Flegrei 34, I-80078 Pozzuoli Naples, Italy
| | - Italo Giudicianni
- Department of Organic Chemistry and Biochemistry and Centro Interdipartimentale di Metodologie Chimico-Fisiche (CIMCF), University of Naples “Federico II”, Via Cinthia 4, I-80126 Naples, Italy, and Istituto di Chimica Biomolecolare del CNR, Comprensorio Olivetti, Edificio A, Via Campi Flegrei 34, I-80078 Pozzuoli Naples, Italy
| | - Andrea Motta
- Department of Organic Chemistry and Biochemistry and Centro Interdipartimentale di Metodologie Chimico-Fisiche (CIMCF), University of Naples “Federico II”, Via Cinthia 4, I-80126 Naples, Italy, and Istituto di Chimica Biomolecolare del CNR, Comprensorio Olivetti, Edificio A, Via Campi Flegrei 34, I-80078 Pozzuoli Naples, Italy
| | - Alessandra Napolitano
- Department of Organic Chemistry and Biochemistry and Centro Interdipartimentale di Metodologie Chimico-Fisiche (CIMCF), University of Naples “Federico II”, Via Cinthia 4, I-80126 Naples, Italy, and Istituto di Chimica Biomolecolare del CNR, Comprensorio Olivetti, Edificio A, Via Campi Flegrei 34, I-80078 Pozzuoli Naples, Italy
| | - Marco d’Ischia
- Department of Organic Chemistry and Biochemistry and Centro Interdipartimentale di Metodologie Chimico-Fisiche (CIMCF), University of Naples “Federico II”, Via Cinthia 4, I-80126 Naples, Italy, and Istituto di Chimica Biomolecolare del CNR, Comprensorio Olivetti, Edificio A, Via Campi Flegrei 34, I-80078 Pozzuoli Naples, Italy
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Takahama U, Hirota S, Kawagishi S. Effects of pH on nitrite-induced formation of reactive nitrogen oxide species and their scavenging by phenolic antioxidants in human oral cavity. Free Radic Res 2009; 43:250-61. [DOI: 10.1080/10715760802691463] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Takahama U, Tanaka M, Hirota S. Interaction between ascorbic acid and chlorogenic acid during the formation of nitric oxide in acidified saliva. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:10406-10413. [PMID: 18922016 DOI: 10.1021/jf8018535] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
When saliva and gastric juice are mixed, salivary nitrite is transformed to nitrous acid to produce nitric oxide (NO). The NO formation in acidified saliva was enhanced by ascorbic acid and chlorogenic acid. Thiocyanate ion (SCN(-)) also enhanced the transformation of nitrous acid to NO. During the NO formation in the presence of both ascorbic acid and chlorogenic acid, ascorbic acid was preferentially oxidized. Chlorogenic acid was oxidized after ascorbic acid had been oxidized. Ascorbyl radical was detected during the oxidation of ascorbic acid, and the radical intensity was decreased by chlorogenic acid. The decrease is discussed to be due to the reduction of the oxidation intermediate or product of chlorogenic acid by ascorbyl radical. The result obtained in this study suggests that ascorbic acid was preferentially oxidized and that not only ascorbic acid but also ascorbyl radical could interact with the oxidation intermediate or product of chlorogenic acid when chlorogenic acid was added to the mixture of saliva and gastric juice that contained ascorbic acid.
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Affiliation(s)
- Umeo Takahama
- Department of Bioscience, Kyushu Dental College, Kitakyushu 803-8580, Japan.
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Huang J, Li T, Chen Z, Liu X, Liu S. Rapid electrochemical detection of DNA damage and repair with epigallocatechin gallate, chlorogenic acid and ascorbic acid. Electrochem commun 2008. [DOI: 10.1016/j.elecom.2008.06.002] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
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Takahama U, Hirota S. Reduction of nitrous Acid to nitric oxide by coffee melanoidins and enhancement of the reduction by thiocyanate: possibility of its occurrence in the stomach. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:4736-4744. [PMID: 18522412 DOI: 10.1021/jf703660k] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Reactions of nitrous acid with freeze-dried instant coffee and its methanol-insoluble melanoidin fractions were studied at pH 2 in the presence and absence of thiocyanate (SCN (-)), simulating the mixture of coffee, saliva, and gastric juice. Coffee contained stable radicals, and the radical concentration increased by ferricyanide and decreased by ascorbic acid. This result indicates that the radical concentration was affected by the redox state of coffee and that the nature of the radical was due to quinhydrone structure that might be included in coffee melanoidins. Nitrite also increased the electron spin resonance (ESR) signal intensity at pH 2, suggesting that nitrite oxidized melanoidins producing nitric oxide (NO). The formation of NO could be detected by oxygen uptake due to the autoxidation of NO and using an NO-trapping agent. SCN (-) largely enhanced NO formation in coffee and methanol-insoluble melanoidin fractions but only slightly in a methanol-soluble fraction, and the enhancement accompanied the consumption of SCN (-) but did not accompany the formation of a stable ESR signal. The enhancement was explained by the reduction of NOSCN by melanoidins in methanol-insoluble fractions and that the consumption was due to binding of SCN (-) to melanoidins during their oxidation by nitrous acid. The result obtained in this study suggests that when coffee is ingested, in addition to chlorogenic acid and its isomers, melanoidins can also react with salivary nitrite and SCN (-) in the gastric lumen, producing NO.
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Affiliation(s)
- Umeo Takahama
- Department of Bioscience, Kyushu Dental College, Kitakyushu, Japan.
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