Menopause Hot Flashes and Molecular Mechanisms Modulated by Food-Derived Nutrients.

The causes of vasomotor symptoms, including hot flashes, are not fully understood, may be related to molecular factors, and have a polygenic architecture. Nutrients and bioactive molecules supplied to the body with food are metabolized using various enzymatic pathways. They can induce molecular cell signaling pathways and, consequently, activate effector proteins that modulate processes related to hot flashes in menopausal women. In this review, we analyzed the literature data from the last 5 years, especially regarding genome-wide association study (GWAS) analysis, and selected molecular factors and cell signaling pathways that may potentially be related to hot flashes in women. These are the kisspeptin-GnRH pathway, adipocyte-derived hormones, aryl hydrocarbon receptor signaling, catechol estrogens and estrogen sulfotransferase, inflammatory and oxidative stress biomarkers, and glucose availability. Then, single compounds or groups of food ingredients were selected that, according to experimental data, influence the course of the discussed molecular pathways and thus can be considered as potential natural therapeutic agents to effectively reduce the troublesome symptoms of menopause in women.

Novel Findings regarding the Bioactivity of the Natural Blue Pigment Genipin in Human Diseases.

Genipin is an important monoterpene iridoid compound isolated from Gardenia jasminoides J.Ellis fruits and from Genipa americana fruits, or genipap. It is a precursor of a blue pigment which may be attractive alternative to existing food dyes and it possesses various potential therapeutic properties such as anti-cancer, anti-diabetic and hepatoprotective activity. Biomedical studies also show that genipin may act as a neuroprotective drug. This review describes new aspects of the bioactivity of genipin against various diseases, as well as its toxicity and industrial applications, and presents its potential mechanism of action.

The Effects of Natural and Synthetic Blue Dyes on Human Health: A Review of Current Knowledge and Therapeutic Perspectives.

Blue synthetic dyes are widely used in many industries. Although they are approved for use as food dyes and in cosmetics and some medicines, their impacts on consumer health remain unknown. Some studies indicate that 2 synthetic dyes, Blue No. 1 and Blue No. 2, may have toxic effects. It has therefore been suggested that these should be replaced with natural dyes; however, despite being nontoxic and arguably healthier than synthetic dyes, these compounds are often unsuitable for use in food or drugs due to their instability. Nevertheless, among the natural blue pigments, anthocyanins and genipin offer particular health benefits, as they are associated with the prevention of cardiovascular disease and have anticancer, neuroprotective, anti-inflammatory, and antidiabetic properties. This review summarizes the effects of blue food and drug colorings on health and proposes that synthetic colors should be replaced with natural ones.

Saponins as Modulators of the Blood Coagulation System and Perspectives Regarding Their Use in the Prevention of Venous Thromboembolic Incidents.

Saponins comprise a heterogenous group of chemical compounds containing a triterpene or steroid aglycone group and at least one sugar chain. They exist as secondary metabolites, occurring frequently in dicotyledonous plants and lower marine animals. Plant saponin extracts or single saponins have indicated antiplatelet and anticoagulant activity. Venous thromboembolism (VTE), including deep venous thrombosis and pulmonary embolism, is a multifactorial disease influenced by various patient characteristics such as age, immobility, previous thromboembolism and inherited thrombophilia. This mini-review (1) evaluates the current literature on saponins as modulators of the coagulation system, (2) discusses the impact of chemical structure on the modulation of the coagulation system, which may further provide a basis for drug or supplement design, (3) examines perspectives of their use in the prevention of VTE. It also describes the molecular mechanisms of action of the saponins involved in the prevention of VTE.

Selected food colourants with antiplatelet activity as promising compounds for the prophylaxis and treatment of thrombosis.

The most common cause of three major cardiovascular disorders, viz. ischemic heart disease (acute coronary syndrome), stroke and venous thromboembolism, is thrombosis. As blood platelets are considered the focal point of haemostasis, they play a key role in thrombosis and other cardiovascular diseases (CVDs). Various studies indicate that certain dietary components, such as phenolic compounds, selected vitamins (A and E) and unsaturated fatty acids, may act as important mediators in the prophylaxis and treatment of CVDs associated with platelet hyperactivation. It is possible that other components, such as natural and synthetic colourants may also possess such potential. Although studies have found individual food dyes or plant extracts acting as food colourants to demonstrate antiplatelet activity, no comprehensive and critical review has been performed of this activity. Therefore, the present paper reviews the current state of knowledge concerning the effect of colourants, especially natural ones, on blood platelet activity, as well as on thrombosis, being a consequence of platelet hyperactivation. It also discusses the molecular pathways of platelet activity as a basis for the development of effective antiplatelet therapies. The literature covered by this review suggests that such natural dyes can possess antiplatelet or anticoagulant activity; however, their antiplatelet action is complex and varies considerably, which may be attributed to differences in their chemical structure. Such natural food colourants may represent a promising alternative to synthetic food dyes.