Flavonoids Alleviating Insulin Resistance through Inhibition of Inflammatory Signaling

作者：Ning Ren, Eun-Hye Kim, Bo Li, Haibo Pan, Tuantuan Tong, Chung Shu Yang, Youying Tu · 发表于：Journal of Agricultural and Food Chemistry · 年份：2019 · DOI：10.1021/acs.jafc.8b05348 · 被引用次数：62 · 研究领域：Natural Antidiabetic Agents Studies、Phytochemicals and Antioxidant Activities、Adipokines, Inflammation, and Metabolic Diseases

During the past 20 years, many studies have focused on polyphenol compounds for their potential beneficial health effects. Flavonoids represent a large class of phenolic compounds found in fruits, vegetables, nuts, grains, cocoa, tea, and other beverages. Flavonoids have shown antioxidant and anti-inflammatory activities. Given the putative relationship between inflammation and insulin resistance, the consumption of flavonoids or flavonoid-rich foods has been suggested to reduce the risk of diabetes by targeting inflammatory signals. This is the first comprehensive review summarizing the current research progress on the inhibition of inflammation and alleviation of insulin resistance by flavonoids as well as the mechanistic link between these disorders. Laboratory and human studies on the activities of major flavonoids (flavones, isoflavones, flavonols, etc.) are discussed.