柚皮素
芹菜素
化学
药理学
丙二醛
过氧化氢酶
抗氧化剂
促炎细胞因子
氧化应激
生物化学
炎症
类黄酮
内科学
医学
作者
Jie Li,Bingyong Mao,Xin Tang,Qiuxiang Zhang,Jianxin Zhao,Hao Zhang,Shumao Cui
出处
期刊:Foods
[MDPI AG]
日期:2023-05-24
卷期号:12 (11): 2120-2120
被引量:2
标识
DOI:10.3390/foods12112120
摘要
Naringenin and apigenin are common flavonoids derived from edible plants with the potential to alleviate inflammation and improve skin antioxidation. This study aimed to evaluate the effects of naringenin and apigenin on oleic acid-induced skin damage in mice and compare their underlying mechanisms of action. Triglycerides and non-esterified fatty acids were significantly decreased by naringenin and apigenin, while apigenin intervention resulted in a better recovery of skin lesions. Naringenin and apigenin improved the antioxidative abilities of the skin by increasing catalase and total antioxidant capacity levels and decreasing malondialdehyde and lipid peroxide levels. The release of skin proinflammatory cytokines, such as interleukin (IL)-6, IL-1β, and tumor necrosis factor α, was inhibited after naringenin and apigenin pretreatments, but naringenin only promoted the excretion of IL-10. Additionally, naringenin and apigenin regulated antioxidant defense and inflammatory response by activating nuclear factor erythroid-2 related factor 2-dependent mechanisms and suppressing the expression of nuclear factor-kappa B. In summary, naringenin and apigenin are prospective ingredients that contribute to the amelioration of skin damage by activating anti-inflammatory and antioxidative responses.
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