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Genetic bases of the nutritional approach to migraine
Critical Reviews in Food Science and Nutrition ( IF 10.2 ) Pub Date : 2018-04-03 , DOI: 10.1080/10408398.2018.1450215
Maria Laura De Marchis 1, 2 , Fiorella Guadagni 1, 3 , Erica Silvestris 4 , Domenica Lovero 4 , David Della-Morte 3, 5 , Patrizia Ferroni 1, 3 , Piero Barbanti 6 , Raffaele Palmirotta 4
Affiliation  

Migraine is a common multifactorial and polygenic neurological disabling disorder characterized by a genetic background and associated to environmental, hormonal and food stimulations. A large series of evidence suggest a strong correlation between nutrition and migraine and indicates several commonly foods, food additives and beverages that may be involved in the mechanisms triggering the headache attack in migraine-susceptible persons. There are foods and drinks, or ingredients of the same, that can trigger the migraine crisis as well as some foods play a protective function depending on the specific genetic sensitivity of the subject. The recent biotechnological advances have enhanced the identification of some genetic factors involved in onset diseases and the identification of sequence variants of genes responsible for the individual sensitivity to migraine trigger-foods. Therefore many studies are aimed at the analysis of polymorphisms of genes coding for the enzymes involved in the metabolism of food factors in order to clarify the different ways in which people respond to foods based on their genetic constitution.

中文翻译:

偏头痛营养方法的遗传基础

偏头痛是一种常见的多因素和多基因神经失能性疾病,其特征是遗传背景,与环境,激素和食物刺激有关。大量证据表明,营养与偏头痛之间存在很强的相关性,并表明几种常见的食物,食品添加剂和饮料可能与易引发偏头痛的人引发头痛发作的机制有关。有些食物和饮料或其成分可能会引发偏头痛,有些食物会根据受试者的特定遗传敏感性发挥保护作用。最近的生物技术进步已经增强了对与发病有关的某些遗传因素的鉴定,以及对个人对偏头痛触发食物敏感的基因的序列变异的鉴定。因此,许多研究旨在分析编码食物因子代谢中涉及的酶的基因的多态性,以阐明人们根据其遗传构成对食物做出反应的不同方式。
更新日期:2018-04-04
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