Acrolein (ACR), a highly toxic unsaturated aldehyde, is found to be present both in the environment and in the body. Humans are extensively exposed to ACR per oral, respiratory and dermal routes, as well as endogenous formation. ACR has been suggested to associate with several chronic diseases, such as spinal cord injury, cardiovascular diseases, diabetes mellitus, and Alzheimer’s disease. Recent studies showed that some of natural polyphenols could effective trap ACR under stimulated physiological conditions. We screened a series of dietary polyphenols for their capacity of trapping ACR in vitro and eventually identified a dihydrochalcone skeleton as the most reactive core structure to reduce ACR levels. Oral administration of typical classes of dietary polyphenols on mice showed that all of these dietary polyphenols could remove ACR in vivo through formation of ACR adducts, based on analysis of LC-MS data. Our data also demonstrated that gut microbiota may contribute to the in vivo ACR-trapping ability of dietary polyphenols. Our findings suggested that daily consumption of polyphenol-rich foods, such as fruits and vegetables, or supplements may additively reach the effective concentration of polyphenols to restrain the ACR-associated deleterious effects in the body.

Dietary polyphenols retard acrolein exposure in in vivo studies

256th National Meeting (2018)

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