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Natural constituents from food sources: potential therapeutic agents against muscle wasting

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Abstract

Skeletal muscle wasting is highly correlated with not only reduced quality of life but also higher morbidity and mortality. Although an increasing number of patients are suffering from various kinds of muscle atrophy and weakness, there is still no effective therapy available, and skeletal muscle is considered as an under-medicated organ. Food provided not only essential macronutrients but also functional substances involved in the modulation of the physiological systems of our body. Natural constituents from commonly consumed dietary plants, either extracts or compounds, have attracted more and more attention to be developed as agents for preventing and treating muscle wasting due to their safety and effectiveness, as well as structural diversity. This review provides an overview of the mechanistic aspects of muscle wasting, and summarizes the extracts and compounds from food sources as potential therapeutic agents against muscle wasting.

Graphical abstract: Natural constituents from food sources: potential therapeutic agents against muscle wasting

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Publication details

The article was received on 29 Apr 2019, accepted on 24 Sep 2019 and first published on 27 Sep 2019


Article type: Review Article
DOI: 10.1039/C9FO00912D
Food Funct., 2019, Advance Article

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    Natural constituents from food sources: potential therapeutic agents against muscle wasting

    S. Shen, H. Yu, L. Gan, Y. Ye and L. Lin, Food Funct., 2019, Advance Article , DOI: 10.1039/C9FO00912D

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