Possible links between intestinal permeablity and food processing: a potential therapeutic niche for glutamine

Detalhes bibliográficos
Autor(a) principal: Rapin, Jean Robert
Data de Publicação: 2010
Outros Autores: Wiernsperger, Nicolas
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Clinics
Texto Completo: https://www.revistas.usp.br/clinics/article/view/18358
Resumo: 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.
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spelling Possible links between intestinal permeablity and food processing: a potential therapeutic niche for glutamine Intestinal permeabilityGlycationAllergyMetabolic syndromeGlutamineCurcumin 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. Hospital das Clínicas, Faculdade de Medicina, Universidade de São Paulo2010-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistas.usp.br/clinics/article/view/1835810.1590/S1807-59322010000600012Clinics; Vol. 65 No. 6 (2010); 635-643 Clinics; v. 65 n. 6 (2010); 635-643 Clinics; Vol. 65 Núm. 6 (2010); 635-643 1980-53221807-5932reponame:Clinicsinstname:Universidade de São Paulo (USP)instacron:USPenghttps://www.revistas.usp.br/clinics/article/view/18358/20421Rapin, Jean RobertWiernsperger, Nicolasinfo:eu-repo/semantics/openAccess2012-05-23T11:16:42Zoai:revistas.usp.br:article/18358Revistahttps://www.revistas.usp.br/clinicsPUBhttps://www.revistas.usp.br/clinics/oai||clinics@hc.fm.usp.br1980-53221807-5932opendoar:2012-05-23T11:16:42Clinics - Universidade de São Paulo (USP)false
dc.title.none.fl_str_mv Possible links between intestinal permeablity and food processing: a potential therapeutic niche for glutamine
title Possible links between intestinal permeablity and food processing: a potential therapeutic niche for glutamine
spellingShingle Possible links between intestinal permeablity and food processing: a potential therapeutic niche for glutamine
Rapin, Jean Robert
Intestinal permeability
Glycation
Allergy
Metabolic syndrome
Glutamine
Curcumin
title_short Possible links between intestinal permeablity and food processing: a potential therapeutic niche for glutamine
title_full Possible links between intestinal permeablity and food processing: a potential therapeutic niche for glutamine
title_fullStr Possible links between intestinal permeablity and food processing: a potential therapeutic niche for glutamine
title_full_unstemmed Possible links between intestinal permeablity and food processing: a potential therapeutic niche for glutamine
title_sort Possible links between intestinal permeablity and food processing: a potential therapeutic niche for glutamine
author Rapin, Jean Robert
author_facet Rapin, Jean Robert
Wiernsperger, Nicolas
author_role author
author2 Wiernsperger, Nicolas
author2_role author
dc.contributor.author.fl_str_mv Rapin, Jean Robert
Wiernsperger, Nicolas
dc.subject.por.fl_str_mv Intestinal permeability
Glycation
Allergy
Metabolic syndrome
Glutamine
Curcumin
topic Intestinal permeability
Glycation
Allergy
Metabolic syndrome
Glutamine
Curcumin
description 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.
publishDate 2010
dc.date.none.fl_str_mv 2010-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://www.revistas.usp.br/clinics/article/view/18358
10.1590/S1807-59322010000600012
url https://www.revistas.usp.br/clinics/article/view/18358
identifier_str_mv 10.1590/S1807-59322010000600012
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://www.revistas.usp.br/clinics/article/view/18358/20421
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Hospital das Clínicas, Faculdade de Medicina, Universidade de São Paulo
publisher.none.fl_str_mv Hospital das Clínicas, Faculdade de Medicina, Universidade de São Paulo
dc.source.none.fl_str_mv Clinics; Vol. 65 No. 6 (2010); 635-643
Clinics; v. 65 n. 6 (2010); 635-643
Clinics; Vol. 65 Núm. 6 (2010); 635-643
1980-5322
1807-5932
reponame:Clinics
instname:Universidade de São Paulo (USP)
instacron:USP
instname_str Universidade de São Paulo (USP)
instacron_str USP
institution USP
reponame_str Clinics
collection Clinics
repository.name.fl_str_mv Clinics - Universidade de São Paulo (USP)
repository.mail.fl_str_mv ||clinics@hc.fm.usp.br
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