Plant-Based Foods As a Source of Lipotropes for Human Nutrition: a Survey of in Vivo Studies Anthony Fardet, Jean-Michel Chardigny
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Plant-Based Foods as a Source of Lipotropes for Human Nutrition: A Survey of In Vivo Studies Anthony Fardet, Jean-Michel Chardigny To cite this version: Anthony Fardet, Jean-Michel Chardigny. Plant-Based Foods as a Source of Lipotropes for Human Nutrition: A Survey of In Vivo Studies. Critical Reviews in Food Science and Nutrition, Taylor & Francis, 2013, 53 (6), pp.535-590. 10.1080/10408398.2010.549596. hal-02648978 HAL Id: hal-02648978 https://hal.inrae.fr/hal-02648978 Submitted on 29 May 2020 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Critical Reviews in Food Science and Nutrition For Peer Review Only Plant-Based Foods As a Source of Lipotropes for Human Nutrition: a Survey of In Vivo Studies Journal: Critical Reviews in Food Science and Nutrition Manuscript ID: Draft Manuscript Type: Review Date Submitted by the Version preprint Author: Complete List of Authors: Fardet, Anthony; INRA, Human Nutrition Keywords: Phytochemicals, lipotropes, hepatic steatosis, humans, rats URL: http://mc.manuscriptcentral.com/bfsnComment citer ce document : Email: [email protected] Fardet, A., Chardigny, J.-M. (2013). Plant-Based Foods as a Source of Lipotropes for Human Nutrition: A Survey of In Vivo Studies. Critical Reviews in Food Science and Nutrition, 53 (6), 535-590. DOI : 10.1080/10408398.2010.549596 Page 1 of 267 Critical Reviews in Food Science and Nutrition 1 2 1 Plant-Based Foods As a Source of Lipotropes for Human Nutrition: a Survey of 3 4 5 2 In Vivo Studies 6 7 8 3 9 10 4 ANTHONY FARDET, PhD,a and JEAN-MICHEL CHARDIGNY, PhDa 11 12 5 13 14 15 6 16 For Peer Review Only 17 7 18 19 8 20 21 22 9 23 24 10 25 26 27 11 28 29 12 30 31 13 aINRA, UMR 1019 Nutrition Humaine, F-63122 Saint Genès Champanelle, France ; Clermont 32 33 34 14 Université, UFR Médecine, UMR 1019 Nutrition Humaine, F-63000, Clermont-Ferrand, France ; 35 36 15 CRNH Auvergne, F-63000 Clermont-Ferrand, France. 37 38Version preprint 16 39 40 41 17 42 43 18 Address correspondence to Anthony Fardet, INRA, UMR 1019 Nutrition Humaine, F-63122 Saint 44 45 46 19 Genès Champanelle, France ; Clermont Université, UFR Médecine, UMR 1019 Nutrition Humaine, 47 48 20 F-63000, Clermont-Ferrand, France ; CRNH Auvergne, F-63000 Clermont-Ferrand, France, Tel. 49 50 21 +33(0)4 73 62 47 04, Fax. +33(0)4 73 62 47 55. E-mail: [email protected] 51 52 53 22 54 55 23 56 57 24 58 59 60 25 26 1 URL: http://mc.manuscriptcentral.com/bfsnComment citer ce document : Email: [email protected] Fardet, A., Chardigny, J.-M. (2013). Plant-Based Foods as a Source of Lipotropes for Human Nutrition: A Survey of In Vivo Studies. Critical Reviews in Food Science and Nutrition, 53 (6), 535-590. DOI : 10.1080/10408398.2010.549596 Critical Reviews in Food Science and Nutrition Page 2 of 267 1 2 1 Abstract 3 4 5 2 Increased consumption of plant products is associated with lower chronic disease prevalence. This 6 7 3 is attributed to the great diversity of their phytochemicals and to their numerous positive 8 9 4 physiological effects. The most investigated have been their antioxidant, anti-carcinogenic, 10 11 12 5 hypolipidemic and hypoglycemic properties. Yet, some compounds have been very early shown to 13 14 6 be lipotropic in animals. This property is defined as the capacity of a compound to hasten the 15 16 7 removal of fat fromFor liver and/orPeer to reduce Review hepatic lipid synthesis Only through several mechanisms, 17 18 19 8 mainly involving increased phospholipid synthesis via the transmethylation pathway for 20 21 9 triglyceride-rich lipoprotein exportation from liver, increased fatty acid β-oxidation and/or down- 22 23 10 and up-regulation of genes involved in respectively lipogenic and fatty acid oxidation enzyme 24 25 26 11 synthesis. Main plant lipotropes are choline, betaine, myo-inositol, methionine and carnitine. 27 28 12 Magnesium, niacin, pantothenate and folates also indirectly support the overall lipotropic effect. 29 30 31 13 The exhaustive reviewing of animal studies investigating the effect of phytochemicals on hepatic 32 33 14 lipid metabolism suggest that some unsaturated fatty acids, acetic acid, melatonin, phytic acid, some 34 35 15 fiber, oligofructose, flavonoids, lignans, stilbenes, curcumin and saponins may be also considered 36 37 38Version preprint 16 as having lipotropic effects. However, this will have to be confirmed in humans for which 39 40 17 intervention studies are practically non-existent. 41 42 18 43 44 45 19 Keywords: Phytochemicals, lipotrope, hepatic steatosis, humans, rats 46 47 20 48 49 21 50 51 52 22 53 54 23 55 56 57 24 58 59 25 60 26 2 URL: http://mc.manuscriptcentral.com/bfsnComment citer ce document : Email: [email protected] Fardet, A., Chardigny, J.-M. (2013). Plant-Based Foods as a Source of Lipotropes for Human Nutrition: A Survey of In Vivo Studies. Critical Reviews in Food Science and Nutrition, 53 (6), 535-590. DOI : 10.1080/10408398.2010.549596 Page 3 of 267 Critical Reviews in Food Science and Nutrition 1 2 1 PLANT-BASED FOOD CONSUMPTION, CHRONIC DISEASE RISK AND 3 4 5 2 PHYTOCHEMICALS 6 7 8 3 Epidemiological and observational studies 9 10 4 Increased consumption of plant-based foods (PBF), mainly whole-grain cereals, legumes, 11 12 5 vegetables and fruits, is generally associated with a lower prevalence of all-cause mortality and of 13 14 15 6 the major chronic diseases that are cardiovascular diseases (CVD), obesity, diabetes and cancers. 16 For Peer Review Only 17 7 However, more specifically, the effects seem to vary according to the botanical origin of the PBF 18 19 8 with more or less conclusive results from prospective studies. Thus, while whole-grain cereals have 20 21 22 9 been convincingly shown to be protective against all main chronic diseases or disorders (Chan et 23 24 10 al., 2007; Chatenoud et al., 1998; De Munter et al., 2007; Flight and Clifton, 2006; Jacobs et al., 25 26 27 11 2007; Jacobs et al., 1998; Koh-Banerjee et al., 2004; Koh-Banerjee and Rimm, 2003; Larsson et al., 28 29 12 2005; Mellen et al., 2008; Murtaugh et al., 2007; Sahyoun et al., 2006; Schatzkin et al., 2008; Van 30 31 13 De Vijver et al., 2009; Venn and Mann, 2004; Williams et al., 2008), the effects of legumes, fruits 32 33 34 14 and/or vegetables are less obvious with both either no or positive effects reported that depends on 35 36 15 the variety used, the population studied, the targeted disease or the age of the subjects. For example, 37 Version preprint 38 16 the protective role of PBF and plant-based diets against childhood obesity has been recently 39 40 41 17 reviewed: it clearly appears that, except for ready-to-eat cereals, there is a lack of evidence to 42 43 18 conclude for an association between PBF and childhood obesity in relation with fruit and vegetable, 44 45 46 19 grain other than cereal, and legume intake (Newby, 2009). 47 48 20 To summarize, the most conclusive associations are observed with whole-grain cereals for 49 50 21 all diseases, with legumes on mortality risk (all-cause, CVD or cancers) (Nagura et al., 2009; 51 52 53 22 Noethlings et al., 2008), with fruits on CVD (Hung et al., 2004; Nagura et al., 2009) and weight 54 55 23 gain/obesity (Buijsse et al., 2009; He et al., 2004), with vegetables on CVD (Hung et al., 2004; 56 57 24 Nagura et al., 2009), weight gain/obesity (Buijsse et al., 2009; He et al., 2004) and type 2 diabetes 58 59 60 25 (Bazzano et al., 2008; Villegas et al., 2008), and with both fruits and vegetables on all-cause 26 mortality (Rissanen et al., 2003; Steffen et al., 2003) and cancers (Pavia et al., 2006; Van 3 URL: http://mc.manuscriptcentral.com/bfsnComment citer ce document : Email: [email protected] Fardet, A., Chardigny, J.-M. (2013). Plant-Based Foods as a Source of Lipotropes for Human Nutrition: A Survey of In Vivo Studies. Critical Reviews in Food Science and Nutrition, 53 (6), 535-590. DOI : 10.1080/10408398.2010.549596 Critical Reviews in Food Science and Nutrition Page 4 of 267 1 2 1 Duijnhoven et al., 2009) (Table 1). Moreover, some authors have observed a significant association 3 4 5 2 between diseases risk and mortality with specific vegetable or fruit sub-family consumption such as 6 7 3 cruciferous, Alliaceae, green leafy and yellow-orange vegetables, root vegetables, citrus or fruit- 8 9 4 berry. This is underlined for cancer (Kolonel et al., 2000; Wu et al., 2009), diabetes (Bazzano et al., 10 11 12 5 2008), cerebrovascular disease (Mizrahi et al., 2009) and all-cause mortality (Nagura et al., 2009; 13 14 6 Noethlings et al., 2008) risks. More specifically, the inverse association between green tea 15 16 7 consumption and Forpsychological Peer distress in Reviewa Japanese cohort has Onlybeen recently reported (Hozawa et 17 18 19 8 al., 2009).