Phenolic compounds characteristic of the mediterranean diet in mitigating microglia-mediated neuroinflammation
| Autor: | Tristan Richard, Ana B. Cerezo, Ana M. Troncoso, Stéphanie Krisa, M. Carmen Garcia-Parrilla, Rocío M. de Pablos, Ruth Hornedo-Ortega |
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| Přispěvatelé: | Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal, Universidad de Sevilla. Departamento de Bioquímica y Biología Molecular, Ministerio de Economía y Competitividad (MINECO). España, Unité de Recherche Oenologie [Villenave d'Ornon], Institut National de la Recherche Agronomique (INRA)-Université de Bordeaux (UB)-Institut des Sciences de la Vigne et du Vin (ISVV), Universidad de Sevilla |
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
Central nervous system microglia maladie de parkinson Wine Disease Review phenolic compounds Biology Resveratrol Neuroprotection lcsh:RC321-571 neuroinflammation 03 medical and health sciences chemistry.chemical_compound Cellular and Molecular Neuroscience 0302 clinical medicine Immune system Neuroinflammation Mediterranean diet [SDV.IDA]Life Sciences [q-bio]/Food engineering medicine [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering wine lcsh:Neurosciences. Biological psychiatry. Neuropsychiatry 2. Zero hunger Microglia olive oil Phenolic compounds 3. Good health traitement thérapeutique maladie d'alzheimer 030104 developmental biology medicine.anatomical_structure chemistry Hydroxytyrosol Neuroscience 030217 neurology & neurosurgery Olive oil |
| Zdroj: | Frontiers in Cellular Neuroscience (12), 1-20. (2018) idUS. Depósito de Investigación de la Universidad de Sevilla instname Frontiers in Cellular Neuroscience, Vol 12 (2018) Frontiers in Cellular Neuroscience Frontiers in Cellular Neuroscience, Frontiers, 2018, 12, pp.1-20. ⟨10.3389/fncel.2018.00373⟩ |
| ISSN: | 1662-5102 |
| DOI: | 10.3389/fncel.2018.00373⟩ |
| Popis: | Neuroinflammation is a pathological feature of quite a number of Central Nervous System diseases such as Alzheimer and Parkinson’s disease among others. The hallmark of brain neuroinflammation is the activation of microglia, which are the immune resident cells in the brain and represents the first line of defense when injury or disease occur. Microglial activated cells can adopt different phenotypes to carry out its diverse functions. Thus, the shift into pro-inflammatory/neurotoxic or anti-inflammatory/neuroprotective phenotypes, depending of the brain environment, has totally changed the understanding of microglia in neurodegenerative disease. For this reason, novel therapeutic strategies which aim to modify the microglia polarization are being developed. Additionally, the understanding of how nutrition may influence the prevention and/or treatment of neurodegenerative diseases has grown greatly in recent years. The protective role of Mediterranean diet (MD) in preventing neurodegenerative diseases has been reported in a number of studies. The Mediterranean dietary pattern includes as distinctive features the moderate intake of red wine and extra virgin olive oil, both of them rich in polyphenolic compounds, such as resveratrol, oleuropein and hydroxytyrosol and their derivatives, which have demonstrated anti-inflammatory effects on microglia on in vitro studies. This review summarizes our understanding of the role of dietary phenolic compounds characteristic of the MD in mitigating microglia-mediated neuroinflammation, including explanation regarding their bioavailability, metabolism and blood–brain barrier. Ministerio de Economía y Competitividad (España) MICINN AGL2013-47300-C3-2-R, MICINN AGL2016-77505- C3-2-R |
| Databáze: | OpenAIRE |
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