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DOI 10.1016/j.foodres.2026.118760

Медицинская библиотека · Food research international (Ottawa, Ont.) · 2026

Natural polyphenols in the treatment of IBD: pathological intervention activities and delivery system constructions.

Zhang Yi, Chen Yi, Zhang Yuyu, Zhang Qi, Wang Lijuan, Liu Qingmei, Chen Liping, Dong Qin, Wen Yihao, He Ziyou, Hu Yawen, He Yuxin, Chen Zhejie, Li Ling

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Аннотация

The pathogenesis of inflammatory bowel disease (IBD) involves the interaction of genetics, environment, intestinal flora dysbiosis and immune disorders, and highly effective treatment strategies are limited. Natural polyphenols are bioactive compounds derived from plants, which have shown great potential in the treatment of IBD due to their powerful anti-inflammatory, antioxidant, and immunomodulatory properties. In this review, we summarized the role of polyphenols in the treatment of IBD through four core mechanisms, including promoting mucosal healing, achieving antioxidation and iron chelation, regulating intestinal flora, and modulating intestinal immunity. Furthermore, we systematically reviewed the significant potential of various polyphenol-based therapeutic drug delivery strategies in the treatment of IBD, including artificial small molecule drugs, naturally derived compounds, bioactive proteins, nucleic acid-based therapeutic agents, as well as cellular components and living cells. In addition, based on the requirements of clinical application, we discussed the facing limitations and future prospects. This review highlights the pharmaceutical properties of polyphenols and the functional design of drug delivery system in IBD treatment and provides a rationale for developing innovative therapies.

Для цитирования: Zhang Yi, Chen Yi, Zhang Yuyu, Zhang Qi, Wang Lijuan, Liu Qingmei, Chen Liping, Dong Qin, Wen Yihao, He Ziyou, Hu Yawen, He Yuxin, Chen Zhejie, Li Ling. Natural polyphenols in the treatment of IBD: pathological intervention activities and delivery system constructions.. Food research international (Ottawa, Ont.). 2026. DOI: 10.1016/j.foodres.2026.118760.

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