Bioactivity of flavonoids on insulin-secreting cells

TY - JOUR

T1 - Bioactivity of flavonoids on insulin-secreting cells

AU - Pinent, Montserrat

AU - Castell, Anna

AU - Baiges, Isabel

AU - Montagut , Gemma

AU - Arola, Lluis

AU - Ardévol, Anna

N1 - Copyright 2008 Elsevier B.V., All rights reserved.

PY - 2008/10

Y1 - 2008/10

N2 - Flavonoids are usually found in fruits and other plant organs and therefore widely consumed. They are antioxidants, anti-inflammatory, anticarcinogenic, andprotective against coronary diseaseandmetabolic disorders. These beneficial effects make them good candidates for the development of new functional foods with potential protective/preventive properties against several diseases. We must consider that this fact could lead to a higher intake of some of these flavonoids.Most of the studies concerning their beneficial effects showed peripheral activity of these molecules,but there is no clear information about their central effects on a key organon metabolic control: the endocrine pancreas. The pancreas has an endocrine function of major importance to regulate nutrient metabolism, such as control of glucose homeostasis via insulin and glucagon secretion. Its importance in whole body nutrient equilibrium is highlighted by the fact that several pathologies, such as type 1 and/or 2 diabetes, are related at some point to a pancreatic cell deregulation. In this review, we compile the most relevant results concerning the effects of flavonoids on several aspects of pancreatic functionality. Studies using animals with drug-induced diabetes support the hypothesis that flavonoids can ameliorate this pathogenesis. The great diversity of flavonoid structures makes it difficult to establish common effects in the pancreas. Published data suggest that there might be direct effects of flavonoidsoninsulin secretion, aswell asonprevention of beta-cell apoptosis,andthey could evenact viamodulation of proliferation. The mechanisms of action involve mainly their antioxidant properties, but other pathways might also take place.

AB - Flavonoids are usually found in fruits and other plant organs and therefore widely consumed. They are antioxidants, anti-inflammatory, anticarcinogenic, andprotective against coronary diseaseandmetabolic disorders. These beneficial effects make them good candidates for the development of new functional foods with potential protective/preventive properties against several diseases. We must consider that this fact could lead to a higher intake of some of these flavonoids.Most of the studies concerning their beneficial effects showed peripheral activity of these molecules,but there is no clear information about their central effects on a key organon metabolic control: the endocrine pancreas. The pancreas has an endocrine function of major importance to regulate nutrient metabolism, such as control of glucose homeostasis via insulin and glucagon secretion. Its importance in whole body nutrient equilibrium is highlighted by the fact that several pathologies, such as type 1 and/or 2 diabetes, are related at some point to a pancreatic cell deregulation. In this review, we compile the most relevant results concerning the effects of flavonoids on several aspects of pancreatic functionality. Studies using animals with drug-induced diabetes support the hypothesis that flavonoids can ameliorate this pathogenesis. The great diversity of flavonoid structures makes it difficult to establish common effects in the pancreas. Published data suggest that there might be direct effects of flavonoidsoninsulin secretion, aswell asonprevention of beta-cell apoptosis,andthey could evenact viamodulation of proliferation. The mechanisms of action involve mainly their antioxidant properties, but other pathways might also take place.

UR - https://www.scopus.com/pages/publications/52249086944

U2 - 10.1111/j.1541-4337.2008.00048.x

DO - 10.1111/j.1541-4337.2008.00048.x

M3 - Article

AN - SCOPUS:52249086944

SN - 1541-4337

VL - 7

SP - 299

EP - 308

JO - Comprehensive Reviews in Food Science and Food Safety

JF - Comprehensive Reviews in Food Science and Food Safety

IS - 4

ER -