Green Tea and other Fruit Polyphenols Attenuate Deterioration of Bone Microarchitecture

Chwan Li Shen, Huanbiao Mo, Brenda J. Smith, Chung Hwan Chen, Lixia Chen, Ming Chien Chyu, In Sook Kwun

Research output: Chapter in Book/Report/Conference proceedingChapter

1 Scopus citations

Abstract

Osteoporosis, characterized by loss of bone matrix and deterioration of bone microstructure, leads to an increased risk of fractures. Cross-sectional studies have shown correlations between the consumption of dietary antioxidant polyphenols derived from green tea and fruits and higher bone mineral density. In this chapter, we evaluated the potential osteo-protective impacts of green tea polyphenols, dried plum polyphenols, citrus flavonoids, berry fruits polyphenols, resveratrol, piceatannol, and apple polyphenols in animal studies with a focus on potential mitigation of bone loss and microarchitectural deterioration. Collectively, these animal studies strongly suggest that antioxidant-rich green tea and fruit polyphenols increase bone formation and inhibit bone resorption and consequently, have a pronounced impact on bone mass, microstructure, and bone strength in animals; the latter effects were demonstrated by higher bone mass, trabecular bone volume, number, and thickness, and lower trabecular separation. Such protection may be attributed to the green tea and fruit polyphenols' ability to increase antioxidant capacity, suppress inflammation in bone environment, and modulate the signaling molecules regulating osteoclastogenesis and osteoblastogenesis. The lack of randomized controlled trials presents opportunities to verify the clinical relevancy of osteo-protection of green tea and fruit polyphenols as well as challenges to differentiate the roles of these polyphenols from those of other green tea- and fruit-derived constituents and metabolites in bone protection. Advanced imaging technology will help determine the effective doses of green tea and fruit polyphenols in improving bone mass, microarchitecture, and strength, a critical step in translating the benefits of fruit consumption in osteoporosis prevention from animals to into clinic.

Original languageEnglish
Title of host publicationPolyphenols in Human Health and Disease
PublisherElsevier Inc.
Pages681-693
Number of pages13
Volume1
ISBN (Print)9780123984562
DOIs
StatePublished - Nov 2013

Keywords

  • Antioxidant
  • Bone microstructure
  • Bone mineral density
  • Fruit polyphenols
  • Green tea
  • Molecular mechanism
  • Osteoporosis

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    Shen, C. L., Mo, H., Smith, B. J., Chen, C. H., Chen, L., Chyu, M. C., & Kwun, I. S. (2013). Green Tea and other Fruit Polyphenols Attenuate Deterioration of Bone Microarchitecture. In Polyphenols in Human Health and Disease (Vol. 1, pp. 681-693). Elsevier Inc.. https://doi.org/10.1016/B978-0-12-398456-2.00052-9