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Dietary flavonoids as a potential intervention to improve redox balance in obesity and related co-morbidities: a review

  • Daniela Gentile (a1), Matteo Fornai (a1), Carolina Pellegrini (a1), Rocchina Colucci (a2), Corrado Blandizzi (a1) and Luca Antonioli (a1)...

Obesity represents one of major health problems strongly linked to other co-morbidities, such as type 2 diabetes, CVD, gastrointestinal disorders and cognitive impairment. In this context, nutritional stress, such as an excess of fat intake, promotes a systemic oxidative stress, characterised by hyperproduction of reactive oxygen species, leading to cellular alterations that include impaired energy metabolism, altered cell signalling and cell cycle control, impaired cell transport mechanisms and overall dysfunctional biological activity. Flavonoids, dietary components of plant foods, are endowed with a wide spectrum of biological activities, including antioxidant activity, and have been proposed to reduce the risk of major chronic diseases. The present review intends to highlight and critically discuss the current scientific evidence on the possible effects of flavonoids in counteracting obesity and related co-morbidities (i.e. type 2 diabetes mellitus, CVD, gastrointestinal disorders and cognitive impairment) through a decrease in oxidative stress and related inflammatory conditions.

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* Corresponding author: Dr Matteo Fornai, fax +39 050 2218758, email
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Nutrition Research Reviews
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