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Review
. 2019 Dec 23;25(1):63.
doi: 10.3390/molecules25010063.

Quercetin, Epigallocatechin Gallate, Curcumin, and Resveratrol: From Dietary Sources to Human MicroRNA Modulation

Erika Cione  1 , Chiara La Torre  1 , Roberto Cannataro  1   2 , Maria Cristina Caroleo  1 , Pierluigi Plastina  1 , Luca Gallelli  2
Affiliations
Review

Quercetin, Epigallocatechin Gallate, Curcumin, and Resveratrol: From Dietary Sources to Human MicroRNA Modulation

Erika Cione et al. Molecules. .

Abstract

Epidemiologic studies suggest that dietary polyphenol intake is associated with a lower incidence of several non-communicable diseases. Although several foods contain complex mixtures of polyphenols, numerous factors can affect their content. Besides the well-known capability of these molecules to act as antioxidants, they are able to interact with cell-signaling pathways, modulating gene expression, influencing the activity of transcription factors, and modulating microRNAs. Here we deeply describe four polyphenols used as nutritional supplements: quercetin, resveratrol, epigallocatechin gallate (ECGC), and curcumin, summarizing the current knowledge about them, spanning from dietary sources to the epigenetic capabilities of these compounds on microRNA modulation.

Keywords: antioxidants; common use; nutrients; phenolic compounds.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Content of phenolic acids, stilbenes, flavonoids, lignans, and curcuminoids (expressed as mg/100 g of food) in the main food sources of these polyphenolic classes, according to the database Phenol-Explore (http://phenol-explorer.eu/).
Figure 2
Figure 2
Main foods containing lignans, mostly sesaminol, according to the database Phenol-Explore (http://phenol-explorer.eu/).
Figure 3
Figure 3
Foods that contains quercetin, according to the database Phenol-Explore (http://phenol-explorer.eu/).
Figure 4
Figure 4
Epigallocatechin-3-gallate (EGCG) from green tea, according to the database Phenol-Explore (http://phenol-explorer.eu/).
Figure 5
Figure 5
Structure of resveratrol and its content in main foods, according to the database Phenol-Explore.
Figure 6
Figure 6
Structure of curcumin and its content in main foods, according to the database Phenol-Explore.
Figure 7
Figure 7
Basic structure and classification of the most important flavonoids.
Figure 8
Figure 8
Structure of resveratrol (R = H) and resveratrol glucoside (R = glucose).
Figure 9
Figure 9
Structure and keto–enol tautomerism of curcumin (R1 = R2 = OMe), desmethoxycurcumin (R1 = OMe, R2 = H), and bisdesmethoxycurcumin (R1 = R2 = H).
See this image and copyright information in PMC

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