Possible links between intestinal permeablity and food processing: a potential therapeutic niche for glutamine
Autor(a) principal: | |
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Data de Publicação: | 2010 |
Outros Autores: | |
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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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 |
_version_ |
1800222755213279232 |