FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (9): 254-262.doi: 10.7506/spkx1002-6630-20190425-334

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Recent Progress in Understanding the Protective Effect of Phenolics against Cadmium-Induced Liver Injury

HAO Rili, LI Dapeng   

  1. (Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China)
  • Online:2020-05-15 Published:2020-05-15

Abstract: Cadmium is a common heavy metal pollutant in the environment and foods, which can cause irreversible damage to human organs, especially liver. Previous studies have found that the mechanism of cadmium-induced liver injury may be related to the occurrence of oxidative stress. Phenolic compounds are ubiquitous in plant-based diets and have strong antioxidant capacity. In recent years, more and more studies have shown that phenolic compounds have significant control effects on cadmium-induced liver injury. This paper reviews recent progress in understanding the protective effect of phenolic compounds against cadmium-induced liver injury, in order to provide a theoretical basis and research ideas for the development and application of phenolic compounds.

Key words: cadmium, plant-based diets, phenolics, oxidative stress, liver damage

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