功能性食品对急性肾损伤影响的研究进展

Research Progress on the Impact of Functional Foods on Acute Kidney Injury

摘要: 急性肾损伤(acute kidney injury, AKI)是以肾功能在短期内急剧下降为特征的疾病，其发病率和病死率逐年上升，治疗不及时或方法不当会导致肾功能无法逆转进而发展为慢性肾脏疾病，给全球卫生健康带来巨大挑战和负担。功能性食品(functional foods)是指除了基本营养素外，还具有一定的健康保健功效的食品。近年来研究发现，功能性食品具有良好的抗炎、抗氧化、抑制肿瘤细胞生长和增强机体免疫力等多种功效，并且在疾病治疗中具有安全、高效、天然等特点，使其对疾病的防治作用越来越受到人们关注。本文对功能性食品中的维生素类、脂肪酸类、黄酮类和皂苷类化合物用于治疗AKI的研究进行综述，旨在为功能性食品在临床药物、食品科学中的应用提供一定的理论依据。

Abstract: Acute kidney injury (AKI) is a disease characterized by a rapid decline in kidney function. Its inci-dence and mortality rate have been increasing year by year. Failure to timely and appropriately treat AKI can lead to irreversible loss of kidney function and the development of chronic kidney disease, posing significant challenges and burdens on global health. Functional foods are defined as foods that have health benefits beyond basic nutrients. In recent years, research has found that functional foods have various beneficial effects such as anti-inflammatory, antioxidant, inhibition of tumor cell growth, and enhancement of immune function. They are also safe, effective, and natural in disease treatment, which has attracted increasing attention for their preventive and therapeutic roles in diseases. This review summarizes the research on the use of vitamins, fatty acids, flavo-noids, and saponins in functional foods for the treatment of AKI, aiming to provide a theoretical ba-sis for the clinical application of functional foods in medicine and food science.