University of Ioannina, PC 45110, Greece
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Basic Biomedical Sciences

"Investigation of the molecular mechanisms of action of bioactive ingredients of the Mediterranean diet"

Abstract

It is known from ancient times that diet can affect health and the physical state of the body. Particular reference is made to the Mediterranean diet, where epidemiological studies show significant differences in reducing the effects of certain diseases. The identification of the bioactive substances that provoke these biological results has been studied, as well as their possible mechanism of action. In the present study, is presented the correlation that exists between the bioactive components of the Mediterranean diet and a sector that is constantly growing, the chemistry of free radicals.

The small molecule compounds that are obtained either inherently or through diet, are usually called "scavengers of free radicals" or simply "antioxidants". According to the theory of antioxidants, these compounds, which are in abundance in the Mediterranean diet, have the ability to neutralize the reactive free radicals generated in the body. In this way, they protect the cell components by uncontrolled oxidations, which would contribute to the development of pathological conditions. However, because of the direct reaction of reactive free radicals with any chemical group located in the microenvironment of creation, the only way to protect the active free radicals in vivo is by blocking their creation. δημιουργίας τους.

This, as it has been shown, is achieved through the chelation of the most phenolic components of the diet of iron ions, which through the Fenton reaction, lead to the generation of the reactive free radicals. Thus, they become capable of eliminating the dependent from H2O2-induced DNA damage and the redox signaling apoptosis. In order for the bioactive agents that are contained in the diet to act, they should not also have the ability to bind catalytically reactive iron ions but also to penetrate easily through biological membranes and act intracellularly. Also, in case of the reaction of the chelated iron with a peroxide, they should be able to neutralize the formed free radicals by attributing electrons and subsequent activation of the Keap1/Nrf2 pathway for the induction of enzymes that enhance protection and survival in conditions of oxidative stress.

All these molecular mechanisms of action of the bioactive components of the Mediterranean diet are dependent on their ability to chelate intracellular labile iron. Yet, further research is necessary in order to obtain an insight into the exact molecular mechanism.

GEROGIANNI Paraskevi