Nutrients 2010, 2(5), 551-571; doi:10.3390/nu2050551

When Food Meets Man: the Contribution of Epigenetics to Health

1,* email, 1,2email, 1,4email, 1email, 1,3email and 1email
Received: 26 April 2010; in revised form: 11 May 2010 / Accepted: 14 May 2010 / Published: 25 May 2010
(This article belongs to the Special Issue Foodomics 2009)
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract: Post-translational modifications of chromatin contribute to the epigenetic control of gene transcription. The response to food intake and individual nutrients also includes epigenetic events. Bile acids are necessary for lipid digestion and absorption, and more recently have emerged as signaling molecules. Their synthesis is transcriptionally regulated also in relation to the fasted-to-fed cycle, and interestingly, the underlying mechanisms include chromatin remodeling at promoters of key genes involved in their metabolism. Several compounds present in nutrients affect gene transcription through epigenetic mechanisms and recent studies demonstrate that, beyond the well known anti-cancer properties, they beneficially affect energy metabolism.
Keywords: fasted-to-fed cycle; gluconeogenesis; bile acid synthesis; cholesterol metabolism; chromatin; histone deacetylases; transcriptional regulation; resveratrol; sirtuins
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MDPI and ACS Style

De Fabiani, E.; Mitro, N.; Gilardi, F.; Galmozzi, A.; Caruso, D.; Crestani, M. When Food Meets Man: the Contribution of Epigenetics to Health. Nutrients 2010, 2, 551-571.

AMA Style

De Fabiani E, Mitro N, Gilardi F, Galmozzi A, Caruso D, Crestani M. When Food Meets Man: the Contribution of Epigenetics to Health. Nutrients. 2010; 2(5):551-571.

Chicago/Turabian Style

De Fabiani, Emma; Mitro, Nico; Gilardi, Federica; Galmozzi, Andrea; Caruso, Donatella; Crestani, Maurizio. 2010. "When Food Meets Man: the Contribution of Epigenetics to Health." Nutrients 2, no. 5: 551-571.

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