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Recently, Associate Professor Lu Muwen, head of the sub-project of the College of Food Science of South China Agricultural University, Guangdong Provincial Key Laboratory of Functional Food Actives, and Guangdong Pearl River Talent Program Introduction Innovation and Entrepreneurship Team Project, as the first author and corresponding author, published an important research paper "Health benefits of" on the health effect mechanism of spice actives in Trends in Food Science & Technology (impact factor 16.
002).
bioactive components in pungent spices mediated via the involvement of TRPV1 channel ”（https://doi.
org/10.
1016/j.
tifs.
2022.
10.
002）
。
002).
bioactive components in pungent spices mediated via the involvement of TRPV1 channel ”（https://doi.
org/10.
1016/j.
tifs.
2022.
10.
002）
。
Common spices, such as chili, pepper, ginger, etc.
, are widely used
around the world because of their characteristic flavor.
Multiple natural bioactive ingredients extracted from common spices, such as capsaicin, piperine, allicin, and ginger extracts (including 6-gingerol and 6-gingerol), have been found to have multiple biological functions such as weight loss, anti-inflammatory, anti-cancer, antioxidant, and more
.
TRPV1 is a cation channel located on nociceptive neurons that can be activated by many irritating compounds in natural spices and play a key role
in regulating the body's biological activity.
The authors summarize the molecular mechanisms of biological effectors regulated by TRPV1 channels, providing a scientific basis
for fully understanding their health benefits.
, are widely used
around the world because of their characteristic flavor.
Multiple natural bioactive ingredients extracted from common spices, such as capsaicin, piperine, allicin, and ginger extracts (including 6-gingerol and 6-gingerol), have been found to have multiple biological functions such as weight loss, anti-inflammatory, anti-cancer, antioxidant, and more
.
TRPV1 is a cation channel located on nociceptive neurons that can be activated by many irritating compounds in natural spices and play a key role
in regulating the body's biological activity.
The authors summarize the molecular mechanisms of biological effectors regulated by TRPV1 channels, providing a scientific basis
for fully understanding their health benefits.
The TRPV1 channel is an important regulator of inflammatory states, adipose tissue thermogenesis, tumorigenesis and circadian clock gene
oscillations in human organs.
The irritating phytochemicals in the spice help to prevent and treat a variety of diseases (such as cancer, obesity, metabolic abnormalities and cardiovascular and cerebrovascular diseases, biological clock disorders, etc.
) by activating the TRPV1 channel, and have a significant health-promoting effect, and have great development potential
in the food industry as a natural and low-toxicity foodborne compound.
oscillations in human organs.
The irritating phytochemicals in the spice help to prevent and treat a variety of diseases (such as cancer, obesity, metabolic abnormalities and cardiovascular and cerebrovascular diseases, biological clock disorders, etc.
) by activating the TRPV1 channel, and have a significant health-promoting effect, and have great development potential
in the food industry as a natural and low-toxicity foodborne compound.
Spice bioactive ingredients can inhibit inflammatory damage
by inhibiting the expression of pro-inflammatory mediators (e.
g.
, PGE2, NO, TNF-α, iNOS, COX-2, IL-1β) and downregulating the p38 MAPK and NF-κB signaling pathways.
Spice actives can be used as novel and safe targets against chronic dysfunction by interacting with multiple targets to influence altered inflammatory response pathways and mediators associated with chronic disease
.
by inhibiting the expression of pro-inflammatory mediators (e.
g.
, PGE2, NO, TNF-α, iNOS, COX-2, IL-1β) and downregulating the p38 MAPK and NF-κB signaling pathways.
Spice actives can be used as novel and safe targets against chronic dysfunction by interacting with multiple targets to influence altered inflammatory response pathways and mediators associated with chronic disease
.
Previous studies of this group have found that capsaicin and piperine, the bioactive components of spices, can directly regulate the expression of liver core clock genes in the process of regulating body temperature, metabolic homeostasis, oxidative stress, inflammatory response and tumorigenesis
.
Through the process study of the biological clock feedback loop, the molecular mechanism
of spice active substances in the prevention and treatment of metabolic disorders, redox imbalance, intestinal flora disorders, inflammation and cancer is fully explored.
.
Through the process study of the biological clock feedback loop, the molecular mechanism
of spice active substances in the prevention and treatment of metabolic disorders, redox imbalance, intestinal flora disorders, inflammation and cancer is fully explored.
By summarizing the health effects of functional food ingredients in spices, it can provide a scientific basis
for its function as a dietary supplement to prevent inflammation, oxidation, obesity-related metabolic disorders, intestinal flora disorders, circadian rhythm disorders and cancer.
It is suggested that future studies should further conduct controlled observation and intervention studies of spice actives in human subjects to explore the clear link between the effects of foodborne compounds on organisms and the complex behavioral relationships
between humans and animals.
In addition, research also requires the development of new drug delivery systems for the high stability and bioavailability of these active ingredients for a wider range of applications
in the food and pharmaceutical industries.
The supporting platforms for the above research results are: Guangdong Provincial Key Laboratory of Active Substances in Functional Foods and Guangdong Province Steady-State Efficiency Delivery Technology Innovation Research Team
for Functional Foods.
for its function as a dietary supplement to prevent inflammation, oxidation, obesity-related metabolic disorders, intestinal flora disorders, circadian rhythm disorders and cancer.
It is suggested that future studies should further conduct controlled observation and intervention studies of spice actives in human subjects to explore the clear link between the effects of foodborne compounds on organisms and the complex behavioral relationships
between humans and animals.
In addition, research also requires the development of new drug delivery systems for the high stability and bioavailability of these active ingredients for a wider range of applications
in the food and pharmaceutical industries.
The supporting platforms for the above research results are: Guangdong Provincial Key Laboratory of Active Substances in Functional Foods and Guangdong Province Steady-State Efficiency Delivery Technology Innovation Research Team
for Functional Foods.
This is Associate Professor Lu's follow-up to Critical Reviews in Food Science and Nutrition (IF 11.
208) (https://doi.
org/10.
1080/10408398.
2021.
1991883) and Journal of Agricultural and Food Chemistry (cover article, IF 5.
895) https ://pubs.
acs.
org/doi/full/10.
1021/acs.
jafc.
1c06437), further summarizing the molecular mechanism of the biological efficacy of the main compounds in food-grade natural spices from the perspective of receptor TRPV1 channel and circadian clock regulation, which is widely concerned, will provide a new strategy
for functional food actives to regulate metabolic health and nutrition intervention.
208) (https://doi.
org/10.
1080/10408398.
2021.
1991883) and Journal of Agricultural and Food Chemistry (cover article, IF 5.
895) https ://pubs.
acs.
org/doi/full/10.
1021/acs.
jafc.
1c06437), further summarizing the molecular mechanism of the biological efficacy of the main compounds in food-grade natural spices from the perspective of receptor TRPV1 channel and circadian clock regulation, which is widely concerned, will provide a new strategy
for functional food actives to regulate metabolic health and nutrition intervention.
Associate Professor Lu Muwen is the first and corresponding author of this paper, which was supported
by the National Natural Science Foundation of China, the Natural Science Foundation of Guangdong Province and the Guangdong Pearl River Talent Team Program.
by the National Natural Science Foundation of China, the Natural Science Foundation of Guangdong Province and the Guangdong Pearl River Talent Team Program.
Vingram/Food Academy
