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Effects of Pterostilbene on Diabetes, Liver Steatosis and Serum Lipids

Author(s):

Saioa Gómez-Zorita, Iñaki Milton-Laskíbar, Leixuri Aguirre, Alfredo Fernández-Quintela*, Jianbo Xiao and María P. Portillo   Pages 1 - 15 ( 15 )

Abstract:


Pterostilbene, a phenolic compound derived from resveratrol, possesses greater bioavailability than its parent compound due to the presence of two methoxyl groups. In this review, the beneficial effects of pterostilbene on diabetes, liver steatosis and dyslipidemia are summarized. Pterostilbene is a useful bioactive compound in preventing type 1 diabetes, insulin resistance and type 2 diabetes in animal models. Concerning type 1 diabetes, the main mechanisms described to justify the positive effects of this phenolic compound are increased liver glycogen content and hepatic glucokinase and phosphofructokinase activities, the recovery of pancreatic islet architecture, cytoprotection and a decrease in serum and pancreatic pro-inflammatory cytokines. As for type 2 diabetes, increased liver glucokinase and glucose-6-phosphatase and decreased fructose-1,6-biphosphatase activities are reported. When insulin resistance is induced by diets, a greater activation of insulin signaling cascade has been reported, increased cardiotrophin-1 levels and liver glucokinase and glucose- 6-phosphatase activities, and a decreased fructose-1,6-biphosphatase activity. Data concerning pterostilbene and liver steatosis are scarce so far, but the reduction in oxidative stress induced by pterostilbene may be involved since oxidative stress is related to the progression of steatosis to steatohepatitis. Finally, pterostilbene effectively reduces total cholesterol, LDL-cholesterol and triglyceride serum levels, while increases HDL-cholesterol in animal models of dyslipidemia.

Keywords:

pterostilbene, glycemic control, insulin resistance, diabetes, dyslipidemia, liver steatosis, non-alcoholic fatty liver disease

Affiliation:

Nutrition and Obesity Group. Department of Pharmacy and Food Sciences, University of the Basque Country (UPV/EHU) and Lucio Lascaray Research Institute, Vitoria, Nutrition and Obesity Group. Department of Pharmacy and Food Sciences, University of the Basque Country (UPV/EHU) and Lucio Lascaray Research Institute, Vitoria, Nutrition and Obesity Group. Department of Pharmacy and Food Sciences, University of the Basque Country (UPV/EHU) and Lucio Lascaray Research Institute, Vitoria, Nutrition and Obesity Group. Department of Pharmacy and Food Sciences, University of the Basque Country (UPV/EHU) and Lucio Lascaray Research Institute, Vitoria, Institute of Chinese Medical Sciences, State Key Laboratory of Quality Control in Chinese Medicine, University of Macau, Macau SAR, Nutrition and Obesity Group. Department of Pharmacy and Food Sciences, University of the Basque Country (UPV/EHU) and Lucio Lascaray Research Institute, Vitoria



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