The director of the Iberoamerican University Foundation (FUNIBER) in Italy, together with other professionals, presents a study on the role of dietary polyphenols in the control of chronic non-communicable diseases (NCDs).
The aim of this research has been to highlight recent studies to enhance the potential benefits of a polyphenol-rich diet in the prevention or treatment of NCDs.
Chronic non-communicable diseases (NCDs) are the leading causes of death and disability worldwide. The most common NCDs are cancer, obesity, cardiovascular disease, and diabetes, the latter being one of the greatest challenges facing health systems worldwide.
Polyphenols are natural compounds present in fruits, vegetables, cereals, and beverages such as those made from red grapes, berries, coffee, tea, cereals, citrus fruits, soybeans, legumes, and apples, etc. These are produced in plants due to exposure to various types of infections and are therefore also considered as secondary metabolites.
Effects of polyphenols
Cardioprotective effect: The positive effect of polyphenols on NCDs is due to the possibility of optimizing lipid metabolism, reducing inflammatory signaling, and helping to regenerate the vascular endothelium. They also minimize oxidative stress and improve survival signaling, calcium homeostasis, and sirtuin activity.
Anticancer effect: It is due to the possible dynamic regulation of cell death programming pathways, such as apoptosis and autophagy. In addition, they prevent cell multiplication, suspend the cell cycle, prevent the development of cancer or delay its appearance.
Anti-obesity effect: According to a study, polyphenols extracted from tea, curcumin, and resveratrol activate AMPK which decreases fat accumulation in adipocytes. Tea polyphenols can boost waist reduction and muscle mass index.
Antidiabetic effect: Polyphenols reduce intracellular ROS and increase pancreatic β-cell survival.
If you want to know more about this fascinating study, click here. The Iberoamerican University Foundation (FUNIBER), committed to scientific research and the promotion of university education, offers various programs in the field of Health and Nutrition, such as the International Master in Diet and Nutrition.