Food bioactives lowering risks of chronic diseases induced by fine particulate air pollution: a comprehensive review

Abstract

Airborne particulate matter (PM) exerts huge negative impacts on human health worldwide, not only targeting the respiratory system but more importantly inducing and aggravating associated chronic diseases like asthma, lung cancer, atherosclerosis, diabetes mellitus and Alzheimer diseases. Food-derived bioactive compounds like vitamins, dietary polyphenols, omega-3 polyunsaturated fatty acids and sulforaphane are feasible alternative therapeutic approaches against PM-mediated potential health damages, drawing great attention in recent years. In this review, the association between PM exposure and risks of developing chronic diseases, and the detailed mechanisms underlying the detrimental effects of PM will be discussed. Subsequently, principal food-derived bioactive compounds, with emphasize on the preventative or protective effects against PM, along with potential mechanisms will be elucidated. This comprehensive review will discuss and present current research findings to reveal the nutritional intervention as a preventative or therapeutic strategy against ambient air pollution, thereby lowering the risk of developing chronic diseases.

Keywords:

• Ambient particulate matter
• bioactive compounds
• chronic diseases
• inflammation
• oxidative stress

Conflict of interest statement

The authors confirm that they have no conflicts of interest with respect to the work described in this manuscript.

Data availability statement

The data that support the findings of this study are openly available in Global Health Data Exchange under Institute for Health Metrics and Evaluation at http://ghdx.healthdata.org/gbd-results-tool, reference number [IHME 2019].

Additional information

Funding

This research was supported by the National Key Research and Development Program of China under Grant (No.: 2017YFC1600902); the National Natural Science Foundation of China under Grant (No.: 31871745 and No.: 21702076); the Postgraduate Research & Practice Innovation Program of Jiangsu Provence under Grant (No. KYCX19_1808) and the National First-Class Discipline Program of Food Science and Technology under Grant (No. JUFSTR20180203).