Dietary flavonoids protect human brain microvascular endothelial cell from oxidative stress-induced dysfunction

The BBB plays a crucial role in the development of numerous neurological diseases and is especially vulnerable to oxidative stress. Human brain microvascular endothelial cells (HBMECs), the principal constituents of the BBB, significantly contribute to its formation and preservation. Increasing evidence indicates a potential inverse correlation between the consumption of dietary flavonoids and cardiovascular risk, which could be attributed to their antioxidative properties.

To explore the impact of four prevalent and abundant flavonoids on HBMECs within a microenvironment characterized by oxidative stress.

Quercetin, apigenin, and genistein notably mitigated the adverse effects of H₂O₂-induced dysfunctions observed in various HBMEC events, including capillary network differentiation, growth, and survival. Moreover, these compounds reversed the oxidative stress provoked by H₂O₂, alongside reducing oxidative damage to lipids and DNA. Conversely, myricetin failed to reverse the H₂O₂-induced oxidative stress and did not exhibit any protective effects on HBMEC. Intriguingly, quercetin and apigenin elevated NRF2 and NQO1 levels in HBMEC, while genistein did not have the same effect.

Our research offers preclinical evidence indicating that certain flavonoids exhibit antioxidant effects, effectively reducing the dysfunction induced by oxidative stress in brain endothelial cells. This underscores the beneficial impact of flavonoids on the blood–brain barrier (BBB). Additionally, our findings propose potential strategies utilizing flavonoids for the treatment of neurological diseases.