茶的活性成分对延缓慢性肾脏病进展的作用
The Role of the Active Ingredients in Tea in Delaying the Progression of Chronic Kidney Disease
DOI: 10.12677/acm.2024.1441216, PDF,   
作者: 徐 蓉:暨南大学附属广州红十字会医院肾内科,广东 广州;谭荣韶*:暨南大学附属广州红十字会医院病态营养研究所临床营养科,广东 广州
关键词: 茶的活性成分分子作用机制慢性肾脏病Active Ingredients of Tea Molecular Mechanism of Action Chronic Kidney Disease
摘要: 茶是世界上最古老、最受欢迎的饮料之一,其有益的保健作用已经引起了全世界的极大关注。研究表明,茶中的某些化合物,如茶多酚、儿茶素、茶色素等,由于其具有的抗氧化应激和抗炎作用,对慢性肾脏疾病(CKD)的进展具有潜在的保护作用。本文旨在通过分析茶的活性成分及其可能对肾脏作用的分子机制,对其延缓慢性肾脏病的进展和减轻其高危因素的潜在作用作一综述。
Abstract: Tea is one of the oldest and most popular beverages in the world, and its beneficial health effects have attracted great attention around the world. Studies have shown that certain compounds in tea, such as tea polyphenols, catechins, tea pigments, etc., have potential protective effects on the progression of chronic kidney disease (CKD) due to their antioxidant stress and anti-inflammatory effects. This article aims to review the potential role of tea in delaying the progression of chronic kidney disease and alleviating its high-risk factors by analyzing the active ingredients of tea and its possible molecular mechanisms of effects on the kidneys.
文章引用:徐蓉, 谭荣韶. 茶的活性成分对延缓慢性肾脏病进展的作用[J]. 临床医学进展, 2024, 14(4): 1719-1727. https://doi.org/10.12677/acm.2024.1441216

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