Abstract:

Epigenetics is defined as the mitotically heritable studies on potentially reversible, molecular modifications of DNA and chromatin without any alteration in DNA sequence. Many types of epigenetic processes have been identified such as methylation, chromatin modification, acetylation, phosphorylation, ubiquitylation and sumolyation. However, DNA methylation and chromatin modification are the best known epigenetic processes. Chromatin is the complex of proteins and DNA (histones) in the nucleus. The complex can be modified by substances such as acetyl groups, enzymes and some RNA forms like microRNAs and small interfering RNAs. This modification alters chromatin structure to influence gene expression. Epigenetic modifications provide a potential link between the nutrition during critical periods in development and changes in gene expression that may cause disease. It is recognized that epigenetic marks provide a mechanistic link between environment, nutrition and disease. Nutrients and bioactive food components can fail epigenetic phenomena either directly by inhibiting enzymes that catalyze DNA metylation, histone modifications, or by altering the necessary substrates availability for enzymatic reactions. For example, folate from green leafy vegetables, cinnamic acids from coffee, grain cereals, plums and kiwifruit, polyphenols like epigallocatechin-3-gallate (EGCG), resveratrol, sulforaphane and isothiocyanates, lignans from green tea, red grapes and their products, cruciferous vegetables, linseed, respectively, selenium and vitamin are considered as epigenetic nutritions. The aim of the review have shown that the link between nutrition in epigenetic changes.

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