Dietary compounds that modify bilirubin levels

Pereira, Rosa; Monteiro, Sandrine; Rodrigues, Carina; Vaz, Josiana A.; Ferreira, Isabel C.F.R.

Publication

Dietary compounds that modify bilirubin levels

2016Conference object

dc.contributor.author	Pereira, Rosa
dc.contributor.author	Monteiro, Sandrine
dc.contributor.author	Rodrigues, Carina
dc.contributor.author	Vaz, Josiana A.
dc.contributor.author	Ferreira, Isabel C.F.R.
dc.date.accessioned	2018-04-16T09:34:42Z
dc.date.available	2018-04-16T09:34:42Z
dc.date.issued	2016
dc.description.abstract	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).	pt_PT
dc.description.version	info:eu-repo/semantics/publishedVersion	pt_PT
dc.identifier.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	pt_PT
dc.identifier.isbn	978-972-745-219-4
dc.identifier.uri	http://hdl.handle.net/10198/17044
dc.language.iso	por	pt_PT
dc.peerreviewed	yes	pt_PT
dc.publisher	Instituto Politécnico de Bragança	pt_PT
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/	pt_PT
dc.subject	Bilirubin levels	pt_PT
dc.subject	Dietary compounds	pt_PT
dc.subject	Hyperbilirubinemia,	pt_PT
dc.subject	Oxidative stress prevention	pt_PT
dc.title	Dietary compounds that modify bilirubin levels	pt_PT
dc.type	conference object
dspace.entity.type	Publication
oaire.citation.conferencePlace	Bragança	pt_PT
oaire.citation.endPage	46	pt_PT
oaire.citation.issue	1	pt_PT
oaire.citation.startPage	37	pt_PT
oaire.citation.title	Congresso Nacional de Ciências Biomédicas Laboratoriais: Livro de Atas	pt_PT
person.familyName	Rodrigues
person.familyName	Vaz
person.familyName	Ferreira
person.givenName	Carina
person.givenName	Josiana A.
person.givenName	Isabel C.F.R.
person.identifier	144781
person.identifier.ciencia-id	C415-C677-0253
person.identifier.ciencia-id	171B-88BA-64F5
person.identifier.ciencia-id	9418-CF95-9919
person.identifier.orcid	0000-0001-9773-1413
person.identifier.orcid	0000-0002-6989-1169
person.identifier.orcid	0000-0003-4910-4882
person.identifier.rid	E-8500-2013
person.identifier.scopus-author-id	16305323200
person.identifier.scopus-author-id	36868826600
rcaap.rights	openAccess	pt_PT
rcaap.type	conferenceObject	pt_PT
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