Chemoprevention of nonalcoholic fatty liver disease by dietary natural compounds

Authors

  • Min-Hsiung Pan,

    Corresponding author
    1. Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan
    2. Department of Medical Research, China Medical University Hospital, China Medical University, Taichung, Taiwan
    • Correspondence: Dr. Min-Hsiung Pan, Institute of Food Science and Technology, National Taiwan University, No.1, Section 4, Roosevelt Road, Taipei 10617, Taiwan

      E-mail: mhpan@ntu.edu.tw

      Fax: +886-2-33661771

      Additional corresponding author: Dr. Chi-Tang Ho,

      E-mail: ho@aesop.rutgers.edu

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  • Ching-Shu Lai,

    1. Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan
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  • Mei-Ling Tsai,

    1. Department of Seafood Science, National Kaohsiung Marine University, Kaohsiung, Taiwan
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  • Chi-Tang Ho

    Corresponding author
    1. Department of Food Science, Rutgers University, New Brunswick, NJ, USA
    • Correspondence: Dr. Min-Hsiung Pan, Institute of Food Science and Technology, National Taiwan University, No.1, Section 4, Roosevelt Road, Taipei 10617, Taiwan

      E-mail: mhpan@ntu.edu.tw

      Fax: +886-2-33661771

      Additional corresponding author: Dr. Chi-Tang Ho,

      E-mail: ho@aesop.rutgers.edu

    Search for more papers by this author

Abstract

Nonalcoholic fatty liver disease (NAFLD) refers to a wide spectrum of liver disease that is not from excess alcohol consumption, but is often associated with obesity, type 2 diabetes, and metabolic syndrome. NAFLD pathogenesis is complicated and involves oxidative stress, lipotoxicity, mitochondrial damage, insulin resistance, inflammation, and excessive dietary fat intake, which increase hepatic lipid influx and de novo lipogenesis and impair insulin signaling, thus promoting hepatic triglyceride accumulation and ultimately NAFLD. Overproduction of proinflammatory adipokines from adipose tissue also affects hepatic metabolic function. Current NAFLD therapies are limited; thus, much attention has been focused on identification of potential dietary substances from fruits, vegetables, and edible plants to provide a new strategy for NAFLD treatment. Dietary natural compounds, such as carotenoids, omega-3-PUFAs, flavonoids, isothiocyanates, terpenoids, curcumin, and resveratrol, act through a variety of mechanisms to prevent and improve NAFLD. Here, we summarize and briefly discuss the currently known targets and signaling pathways as well as the role of dietary natural compounds that interfere with NAFLD pathogenesis.

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