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Advisor(s)
Abstract(s)
Bilirubin (BL) is a bile pigment that arises from the catabolism of hemeproteins and it is an important biochemical marker for diagnosis and monitoring of hepatic and hematologic diseases. The high concentration of this metabolite in plasma may be associated with disturbances in production, metabolism and/or excretion. Several in vivo and in vitro studies established the antioxidant, anti-inflammatory and anti- tumoral properties of bilirubin. Clinical and prospective studies show that slightly elevated serum bilirubin levels are positively correlated with a lower prevalence of oxidative stress-mediated diseases. In this review, detailed information on dietary compounds related to changes in serum bilirubin levels are provided. Most of the reviewed articles described compounds that inhibit or induces the most important enzymes in BL metabolism. Knowing how to modulate bilirubin levels by these compounds would be useful as a therapeutic approach, either to lowering serum bilirubin levels, in cases of hyperbilirubinemia, or to increase bilirubin concentration in order protect against oxidative stress. Several studies refer four botanical groups as associated to changes in bilirubin concentrations Cruciferae (e.g., broccoli), Rutaceae (citrus), Liliaceae (e.g., onions), and Leguminosae (legumes).
Description
Keywords
Bilirubin levels Dietary compounds Hyperbilirubinemia, Oxidative stress prevention
Citation
Pereira, Rosa; Monteiro, Sandrine; Rodrigues, Carina; Vaz, Josiana; Ferreira, Isabel C.F.R. (2016) - Dietary compounds that modify bilirubin levels. In Vaz, Josiana A.; Ferro, Amadeu; Pais, Clarisse; Pimentel, Helena (2016). I Congresso Nacional de Ciências Biomédicas Laboratoriais: livro de atas. Bragança: Instituto Politécnico. p. 37-46. ISBN 978-972-745-219-4
Publisher
Instituto Politécnico de Bragança