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Research Progress on the Hypolipidemic Effects of Flavonoids and the Related Molecular Mechanisms
Dong Lihong1,2, Zhang Ruifen1, Su Dongxiao3, Zhang Guanghe1, Wei Zhencheng1, Zhang Mingwei1*
1Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods,Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China;
2Institute of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China;
3College of Life Science, Yangtze University, Jingzhou 434020, China
2Institute of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China;
3College of Life Science, Yangtze University, Jingzhou 434020, China
Abstract: Flavonoids are a large group of polyphenolic compounds extensively existing in plants with powerful biological properties. Until recently， various studies have shown the beneficial effects of flavonoids in lipid metabolic disorders， suggesting a preventive and therapeutic effect on the diseases associated with hyperlipidemia. It has been found that the mechanism of hypolipidemic effects by flavonoids may be mainly related with regulation of intestinal lipid absorption and lipid metabolism in the liver. Moreover， sterol regulatory element binding proteins (SREBPs) play a key role in the regulation processes as well as peroxisome proliferators activated receptors (PPARs) and liver X receptors (LXRs). This review focuses on the hypolipidemic effects of dietary flavonoids and their basic biochemical and molecular mechanisms. In addition， the potential problems in this research area are also discussed.
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