The effects of bioactive compounds from plant foods on mitochondrial function: A focus on apoptotic mechanisms

Tamara Y. Forbes-Hernández, Francesca Giampieri, Massimiliano Gasparrini, Luca Mazzoni, José L. Quiles, José M. Alvarez-Suarez, Maurizio Battino

Producción científica: Contribución a una revistaArtículo de revisiónrevisión exhaustiva

168 Citas (Scopus)

Resumen

Mitochondria are essential organelles for cellular integrity and functionality maintenance and their imparement is implicated in the development of a wide range of diseases, including metabolic, cardiovascular, degenerative and hyperproliferative pathologies. The identification of different compounds able to interact with mitochondria for therapeutic purposes is currently becoming of primary importance. Indeed, it is well known that foods, particularly those of vegetable origin, present several constituents with beneficial effects on health. This review summarizes and updates the most recent findings concerning the mechanisms through which different dietary compounds from plant foods affect mitochondria functionality in healthy and pathological in vitro and in vivo models, paying particular attention to the pathways involved in mitochondrial biogenesis and apoptosis.

Idioma originalInglés
Páginas (desde-hasta)154-182
Número de páginas29
PublicaciónFood and Chemical Toxicology
Volumen68
DOI
EstadoPublicada - jun. 2014
Publicado de forma externa

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