Dietary Flavonoids as Modulators of Lipid Metabolism in Poultry

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dc.contributor.authorTan, Zhendongen
dc.contributor.authorHalter, Baileyen
dc.contributor.authorLiu, Dongminen
dc.contributor.authorGilbert, Elizabeth R.en
dc.contributor.authorCline, Mark A.en
dc.date.accessioned2023-02-07T19:23:17Zen
dc.date.available2023-02-07T19:23:17Zen
dc.date.issued2022-04-25en
dc.date.updated2023-02-07T14:50:06Zen
dc.description.abstractFlavonoids, naturally-occurring compounds with multiple phenolic structures, are the most widely distributed phytochemicals in the plant kingdom, and are mainly found in vegetables, fruits, grains, roots, herbs, and tea and red wine products. Flavonoids have health-promoting effects and are indispensable compounds in nutritional and pharmaceutical (i.e., nutraceutical) applications. Among the demonstrated bioactive effects of flavonoids are anti-oxidant, anti-inflammatory, and anti-microbial in a range of research models. Through dietary formulation strategies, numerous flavonoids provide the ability to support bird health while improving the nutritional quality of poultry meat and eggs by changing the profile of fatty acids and reducing cholesterol content. A number of such compounds have been shown to inhibit adipogenesis, and promote lipolysis and apoptosis in adipose tissue cells, and thereby have the potential to affect fat accretion in poultry at various ages and stages of production. Antioxidant and anti-inflammatory properties contribute to animal health by preventing free radical damage in tissues and ameliorating inflammation in adipose tissue, which are concerns in broiler breeders and laying hens. In this review, we summarize the progress in understanding the effects of dietary flavonoids on lipid metabolism and fat deposition in poultry, and discuss the associated physiological mechanisms.en
dc.description.versionPublished versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.doihttps://doi.org/10.3389/fphys.2022.863860en
dc.identifier.eissn1664-042Xen
dc.identifier.issn1664-042Xen
dc.identifier.orcidCline, Mark [0000-0003-0848-1200]en
dc.identifier.orcidLiu, Dongmin [0000-0002-3877-8198]en
dc.identifier.orcidGilbert, Elizabeth [0000-0003-4541-9414]en
dc.identifier.otherPMC9081441en
dc.identifier.other863860 (PII)en
dc.identifier.pmid35547590en
dc.identifier.urihttp://hdl.handle.net/10919/113709en
dc.identifier.volume13en
dc.language.isoenen
dc.publisherFrontiersen
dc.relation.urihttps://www.ncbi.nlm.nih.gov/pubmed/35547590en
dc.rightsCreative Commons Attribution 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.subjectadipose tissueen
dc.subjectbroileren
dc.subjectfeed additiveen
dc.subjectflavonoiden
dc.subjectlipiden
dc.subjectphytochemicalen
dc.subjectpolyphenolsen
dc.subjectpoultryen
dc.subjectPreventionen
dc.subjectNutritionen
dc.subjectComplementary and Integrative Healthen
dc.subject3 Prevention of disease and conditions, and promotion of well-beingen
dc.subject3.3 Nutrition and chemopreventionen
dc.subjectCardiovascularen
dc.titleDietary Flavonoids as Modulators of Lipid Metabolism in Poultryen
dc.title.serialFrontiers in Physiologyen
dc.typeArticle - Refereeden
dc.type.dcmitypeTexten
dc.type.otherJournalen
dcterms.dateAccepted2022-03-07en
pubs.organisational-group/Virginia Techen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciencesen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/Human Nutrition, Foods, & Exerciseen
pubs.organisational-group/Virginia Tech/Scienceen
pubs.organisational-group/Virginia Tech/Faculty of Health Sciencesen
pubs.organisational-group/Virginia Tech/All T&R Facultyen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/CALS T&R Facultyen
pubs.organisational-group/Virginia Tech/Science/School of Neuroscienceen

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