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Harnessing food‐based bioactive compounds to reduce the effects of ultraviolet radiation: a review exploring the link between food and human health
Author(s) -
Ye Yuhui,
SunWaterhouse Dongxiao,
You Lijun,
Abbasi Arshad Mehmood
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13344
Subject(s) - ultraviolet radiation , human health , ozone layer , toxicology , biology , environmental health , environmental chemistry , chemistry , medicine , ozone , organic chemistry , radiochemistry
Summary Appropriate exposure to sun is beneficial to humans and living organisms. However, excessive exposure to ultraviolet ( UV ) radiation can lead to photoageing, severe health risks and even death. Nowadays, the health risks of excess UV exposure have greatly increased due to the significant changes of global climate and human lifestyle as well as the thinning of the stratospheric ozone (a natural and effective filter for solar UV radiation). Therefore, protecting against UV radiation‐induced damage is a serious challenge. Research needs to address the understanding of the mechanisms underlying the UV ‐induced damages and also explore the potential use of natural substances to combat the harm caused by UV radiation. Plant‐based substances have been found to exert significant protective effects against UV radiation. This review explores the most recent hypothesis of natural bioactive compounds (such as flavones, peptides, polysaccharides and terpenoids) as potential protective agents against UV radiation. The similarities and differences in UV photoprotective mechanisms among these different classes of compounds are also discussed.