Harnessing food-based bioactive compounds to reduce the effects of ultraviolet radiation: a review exploring the link between food and human health

Research output: Contribution to journalReviewResearchpeer-review

Yuhui Ye, Dongxiao Sun-Waterhouse, Lijun You, Arshad Mehmood Abbasi

Appropriate exposure to sun is beneficial to humans and living organisms. However, excessive exposure to ultraviolet (UV) radiation can lead to photoageing, severe health risks and even death. Nowadays, the health risks of excess UV exposure have greatly increased due to the significant changes of global climate and human lifestyle as well as the thinning of the stratospheric ozone (a natural and effective filter for solar UV radiation). Therefore, protecting against UV radiation-induced damage is a serious challenge. Research needs to address the understanding of the mechanisms underlying the UV-induced damages and also explore the potential use of natural substances to combat the harm caused by UV radiation. Plant-based substances have been found to exert significant protective effects against UV radiation. This review explores the most recent hypothesis of natural bioactive compounds (such as flavones, peptides, polysaccharides and terpenoids) as potential protective agents against UV radiation. The similarities and differences in UV photoprotective mechanisms among these different classes of compounds are also discussed.

Original languageEnglish
JournalInternational Journal of Food Science and Technology
Volume52
Issue number3
Pages (from-to)595-607
Number of pages13
ISSN0950-5423
DOIs
Publication statusPublished - 2017
Externally publishedYes

    Research areas

  • Flavones, peptides, photoageing, photoprotection, polysaccharides, terpenoids, ultraviolet radiation

ID: 208722007