JDDH Journal

Abstract

This review explores the impact of natural functional foods on oxidative stress in individuals infected with the human immunodeficiency virus (HIV), with a specific focus on their implications for metabolic-associated fatty liver disease (MAFLD). The global prevalence of HIV continues to pose significant public health challenges, with chronic liver disease, particularly MAFLD, being a common cause of mortality among HIV patients. The pathogenesis of MAFLD involves multiple hits, including insulin resistance, lipid accumulation, oxidative stress, and mitochondrial dysfunction. Oxidative stress, in particular, disrupts normal cellular metabolism, leading to inflammation, fibrosis, and hepatocellular carcinoma. Antioxidants, found in various functional foods such as fish, pitaya, and certain plant-based and microbial sources, have shown potential in reducing oxidative stress and improving liver health. However, the mechanisms of action and the specific therapeutic effects of these functional foods require further investigation. Despite the promising potential of antioxidant-active functional foods in managing MAFLD among people living with HIV (PLWH), current research remains limited, and more in-depth studies are necessary to validate their efficacy and understand their underlying mechanisms.

Keywords: Metabolic associated fatty liver disease; Oxidative Stress; Antioxidant; HIV; Functional Foods

Abbreviations

ART:   Antiretroviral Therapy

Bio-A:  Biochanin A

DNJ:    1-Deoxynojirimycin

EGCG: Epigallocatechin Gallate

EGW:   Eriobotrya Japonica

GB:      Glinkgolide B

Gp120: Glycoprotein 120

HIV:     Human Immunedeficiency Virus

IL:        Interleukin

LRP:    Leucine-Arginine-Proline

LQP:    Leucine-Glutamine-Proline

MAFLD: Metabolic-Associated Fatty Liver Disease

NAC: N-Acetyl-L-Cysteine

P3G:    Peonidin 3-O-Glucoside

PLWH: People Living With HIV

PMF:   Polymethoxyfalvone

PPC:    Polyenylphosphosphatidylcholine

PUFA: Polyunsaturated Fatty Acid

MUFA: Monounsaturated Fatty Acd

ROS:     Reacctive Oxygen Species

SCFA:  Short Chain Fatty Acid

SG3:     Sesquiterpene Glycoside 3

TFCH: Total Flavonoid

TXER: Troxerutin

TNF:   Tumor Necrosis Factor

Vpr:    Viral Protein

VTP:   Vine Tea Polyphenol

WGHP: Walnut Green Husk Polysaccharide

WHO:  World Health Organization