
Эпигенетические механизмы влияния неполифенольных компонентов пищевых веществ на развитие атеросклероза
Журнал: Профилактическая медицина. 2026;29(7):126-132.
DOI: 10.17116/profmed202629071126
Прочитано: 208 раз
Резюме
На развитие атеросклероза влияют потребляемые компоненты пищевых веществ, из которых наиболее изучены полифенолы. Однако известен ряд соединений, не относящихся к данной группе и оказывающих антиатерогенное действие на эпигенетическом уровне.
ЦЕЛЬ ОБЗОРА
Описать молекулярные и эпигенетические механизмы влияния компонентов питания на развитие атеросклероза.
МАТЕРИАЛЫ И МЕТОДЫ
Поиск осуществлен в базах данных eLibrary, Scopus, PubMed за период 2003—2025 гг. по ключевым словам «atherosclerosis», «food», «diet», «sulforaphane», «lycopene», «diallyl sulfide», «omega-3», «omega-6», «dietary fiber», «meat», «acrylamide», «trans fatty acids», «epigenetics», «miRNA».
РЕЗУЛЬТАТЫ
Содержащиеся в растительных продуктах сульфорафан, ликопин, диаллилсульфид, омега-3 и омега-6 жирные кислоты, растворимые и нерастворимые пищевые волокна влияют на экспрессию специфических микроРНК и ферменты модификаций ДНК и гистонов. Описано влияние на эпигенетические факторы атерогенной пищи, включая красное мясо, транс-изомеры жирных кислот, образующийся при жарке акриламид, насыщенные жирные кислоты.
ЗАКЛЮЧЕНИЕ
Использование ряда описанных в обзоре пищевых веществ и их компонентов перспективно для рекомендаций по диетотерапии, а также для разработки новых способов эпигенетического воздействия на атеросклероз. Однако необходимы дальнейшие эксперименты и клинические исследования для подтверждения эффективности влияния определенных компонентов пищевых веществ на механизмы развития атеросклероза и рекомендаций по их применению.
Ключевые слова
- акриламид
- атеросклероз
- жирные кислоты
- метилирование ДНК
- микроРНК
- модификации гистонов
- мясо
- неполифенольные компонентны
- пищевые продукты
- эпигенетические факторы
Дата поступления: 07.12.2025
Дата принятия в печать: 03.05.2026
Дата публикации: 05.08.2026
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