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RESEARCH PRODUCT
Possible links between intestinal permeablity and food processing: a potential therapeutic niche for glutamine
Nicolas WiernspergerJean R. Rapinsubject
Glycation End Products AdvancedCurcuminAllergyFood HandlingGlutamineInflammationBiologyIntestinal permeabilityIntestinal absorptionPermeabilitychemistry.chemical_compoundGlycationmedicineHumansIrritable bowel syndromeInflammationMetabolic Syndromelcsh:R5-920GlycationIntestinal permeabilityTight junctionGeneral Medicinemedicine.diseaseMetabolic syndromeDietGlutaminechemistryIntestinal AbsorptionBringing Ideas TogetherImmunologyDietary SupplementsCurcuminmedicine.symptomlcsh:Medicine (General)Gastrointestinal MotilityFood Hypersensitivitydescription
Increased intestinal permeability is a likely cause of various pathologies, such as allergies and metabolic or even cardiovascular disturbances. Intestinal permeability is found in many severe clinical situations and in common disorders such as irritable bowel syndrome. In these conditions, substances that are normally unable to cross the epithelial barrier gain access to the systemic circulation. To illustrate the potential harmfulness of leaky gut, we present an argument based on examples linked to protein or lipid glycation induced by modern food processing. Increased intestinal permeability should be largely improved by dietary addition of compounds, such as glutamine or curcumin, which both have the mechanistic potential to inhibit the inflammation and oxidative stress linked to tight junction opening. This brief review aims to increase physician awareness of this common, albeit largely unrecognized, pathology, which may be easily prevented or improved by means of simple nutritional changes.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2010-01-01 |