Effetto pro-ossidante e pro-infiammatorio degli ossisteroli in cellule intestinali: attività modulatoria della frazione fenolica del vino
type: CreativeWork
description: Because the intestine sits at the interface between the organism and its luminal environment, it represents a critical defense barrier against luminal toxic agents. Thus, in addition to being exposed to luminal nutrients, the intestinal mucosa is constantly challenged by diet-derived oxidants, mutagens, and carcinogens as well as by endogenously generated reactive oxygen species. Among the oxidizing agents cholesterol oxidation products, oxysterols, are particularly relevant; besides being generated endogenously, they may be introduced with the diet. Oxysterols are involved in physiological processes, but they also exert several detrimental effects including cytotoxicity, induction of cell death, carcinogenicity and pro-oxidative and pro-inflammatory activities. These compounds have recently been suggested to be associated with the pathogenesis of inflammatory bowel diseases (IBD), and with a high risk of developing colorectal cancer. There is an increasing interest in the mechanisms of response of the intestinal epithelium to oxidative stress and in the capability of nutritional antioxidants to strengthen endogenous antioxidant defenses. Among dietary-derived antioxidants, phenolic compounds have been described to have a wide range of biological activities and many reports have illustrated their promising role as preventive tools in several acute and chronic disorders. Phenolic compounds are absorbed and extensively metabolized in vivo: however, the percentage of absorption does not exceed a few percent of the ingested dose. It is assumed that dietary polyphenols may display their first antioxidant defense in the digestive tract, where they concentrate, both through their “conventional“ antioxidant capacity, limiting ROS formation and scavenging them, and by an “indirect” antioxidant effect, inducing endogenous protective enzymes and/or regulating cellular process such as inflammation. Wine accounts for a very high proportion of phenolic compounds intake in the Med…
abstract: Because the intestine sits at the interface between the organism and its luminal environment, it represents a critical defense barrier against luminal toxic agents. Thus, in addition to being exposed to luminal nutrients, the intestinal mucosa is constantly challenged by diet-derived oxidants, mutagens, and carcinogens as well as by endogenously generated reactive oxygen species. Among the oxidizing agents cholesterol oxidation products, oxysterols, are particularly relevant; besides being generated endogenously, they may be introduced with the diet. Oxysterols are involved in physiological processes, but they also exert several detrimental effects including cytotoxicity, induction of cell death, carcinogenicity and pro-oxidative and pro-inflammatory activities. These compounds have recently been suggested to be associated with the pathogenesis of inflammatory bowel diseases (IBD), and with a high risk of developing colorectal cancer. There is an increasing interest in the mechanisms of response of the intestinal epithelium to oxidative stress and in the capability of nutritional antioxidants to strengthen endogenous antioxidant defenses. Among dietary-derived antioxidants, phenolic compounds have been described to have a wide range of biological activities and many reports have illustrated their promising role as preventive tools in several acute and chronic disorders. Phenolic compounds are absorbed and extensively metabolized in vivo: however, the percentage of absorption does not exceed a few percent of the ingested dose. It is assumed that dietary polyphenols may display their first antioxidant defense in the digestive tract, where they concentrate, both through their “conventional“ antioxidant capacity, limiting ROS formation and scavenging them, and by an “indirect” antioxidant effect, inducing endogenous protective enzymes and/or regulating cellular process such as inflammation. Wine accounts for a very high proportion of phenolic compounds intake in the Med…
author: CABBOI, BARBARA
language: ita
keywords: ossisteroli, oxidative stress, oxysterols, polifenoli, polyphenols, stress-ossidativo, vino, wine, Settore MED/04 - Patologia Generale
date published: 2014-04-15
date modified: 2026-07-24T01:30:09Z
provider: Università di Cagliari
publisher: Networked Digital Library of Theses and Dissertations
type: WebPage
source organization: Università degli Studi di Cagliari

PropertyValue
property ID: Handle
value: http://hdl.handle.net/11584/266441