Possible links between intestinal permeablity and food processing: a potential therapeutic niche for glutamine
Clinics
;
65(6): 635-643, 2010.
Artigo
em Inglês
| LILACS
| ID: lil-553975
ABSTRACT
Increased intestinal permeability is a likely cause of various pathologies, such as allergies and metabolic or even cardiovascular disturbances. Intestinal permeability is found in many severe clinical situations and in common disorders such as irritable bowel syndrome. In these conditions, substances that are normally unable to cross the epithelial barrier gain access to the systemic circulation. To illustrate the potential harmfulness of leaky gut, we present an argument based on examples linked to protein or lipid glycation induced by modern food processing. Increased intestinal permeability should be largely improved by dietary addition of compounds, such as glutamine or curcumin, which both have the mechanistic potential to inhibit the inflammation and oxidative stress linked to tight junction opening. This brief review aims to increase physician awareness of this common, albeit largely unrecognized, pathology, which may be easily prevented or improved by means of simple nutritional changes.
Texto completo:
DisponíveL
Índice:
LILACS (Américas)
Assunto principal:
Suplementos Nutricionais
/
Dieta
/
Manipulação de Alimentos
/
Hipersensibilidade Alimentar
/
Motilidade Gastrointestinal
/
Absorção Intestinal
Tipo de estudo:
Estudo de etiologia
Limite:
Humanos
Idioma:
Inglês
Revista:
Clinics
Assunto da revista:
Medicina
Ano de publicação:
2010
Tipo de documento:
Artigo
País de afiliação:
França
Instituição/País de afiliação:
INSERM/FR
/
University of Burgundy/FR
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