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首页> 外文期刊>The Journal of Nutritional Biochemistry >Dietary polyphenols and mechanisms of osteoarthritis.
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Dietary polyphenols and mechanisms of osteoarthritis.

机译：饮食中的多酚与骨关节炎的机制。

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Osteoarthritis is a condition caused in part by injury, loss of cartilage structure and function, and an imbalance in inflammatory and anti-inflammatory pathways. It primarily affects the articular cartilage and subchondral bone of synovial joints and results in joint failure, leading to pain upon weight bearing including walking and standing. There is no cure for osteoarthritis, as it is very difficult to restore the cartilage once it is destroyed. The goals of treatment are to relieve pain, maintain or improve joint mobility, increase the strength of the joints and minimize the disabling effects of the disease. Recent studies have shown an association between dietary polyphenols and the prevention of osteoarthritis-related musculoskeletal inflammation. This review discusses the effects of commonly consumed polyphenols, including curcumin, epigallocatechin gallate and green tea extract, resveratrol, nobiletin and citrus fruits, pomegranate, as well as genistein and soy protein, on osteoarthritis with an emphasis on molecular antiosteoarthritic mechanisms
机译：骨关节炎是部分由损伤，软骨结构和功能丧失以及炎症和抗炎途径失衡引起的疾病。它主要影响滑膜关节的关节软骨和软骨下骨，并导致关节衰竭，导致包括步行和站立在内的负重疼痛。骨关节炎无法治愈，因为一旦软骨被破坏，很难恢复。治疗的目的是减轻疼痛，维持或改善关节活动度，增加关节强度并使疾病的致残作用最小化。最近的研究表明，饮食中的多酚与预防骨关节炎相关的肌肉骨骼炎症之间存在关联。这篇综述讨论了常用的多酚，包括姜黄素，表没食子儿茶素没食子酸酯和绿茶提取物，白藜芦醇，诺贝列汀和柑橘类水果，石榴以及染料木黄酮和大豆蛋白对骨关节炎的影响，并着重于分子抗骨关节炎的机制

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