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1567135 
Journal Article 
Dietary polyphenols and mechanisms of osteoarthritis 
Shen, CLi; Smith, BJ; Lo, D; Chyu, MC; Dunn, DM; Chen, CH; Kwun, InS 
2012 
1 
Journal of Nutritional Biochemistry
ISSN: 0955-2863
EISSN: 1873-4847 
23 
11 
1367-1377 
22832078 
WOS:000310490000001 
Osteoarthritis is a condition caused in part by injury,
loss of cartilage structure and function, and an imbalance in inflammatory and anti-inflammatory
pathways. It primarily affects the articular cartilage and subchondral bone of synovial joints
and results in joint failure, leading to pain upon weight bearing including walking and standing.
There is no cure for osteoarthritis, as it is very difficult to restore the cartilage once it is
destroyed. The goals of treatment are to relieve pain, maintain or improve joint mobility,
increase the strength of the joints and minimize the disabling effects of the disease. Recent
studies have shown an association between dietary polyphenols and the prevention of
osteoarthritis-related musculoskeletal inflammation. This review discusses the effects of
commonly consumed polyphenols, including curcumin, epigallocatechin gallate and green tea
extract, resveratrol, nobiletin and citrus fruits, pomegranate, as well as genistein and soy
protein, on osteoarthritis with an emphasis on molecular antiosteoarthritic mechanisms. (C) 2012
Elsevier Inc. All rights reserved. 
Polyphenols; Antioxidant; Inflammation; Pain management; Osteoarthritis; Molecular mechanism