Potential role of hydroxytyrosol in neuroprotection
| Autor: | Yu-hui Wei, Chen Chen, Qi-di Ai |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
0301 basic medicine
Medicine (miscellaneous) Pharmacology Neuroprotection 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Chronic neurodegenerative diseases Neuropathophysiological conditions Mediterranean diet Medicine Hydroxytyrosol TX341-641 Neuroinflammation 030109 nutrition & dietetics Nutrition and Dietetics business.industry Nutrition. Foods and food supply 04 agricultural and veterinary sciences 040401 food science Neuroregeneration chemistry business Food Science Olive oil Neurological diseases |
| Zdroj: | Journal of Functional Foods, Vol 82, Iss, Pp 104506-(2021) |
| ISSN: | 1756-4646 |
| Popis: | Hydroxytyrosol (HT) is a food-sourced phenolic phytochemical with anti-oxidant and anti-inflammatory properties. Adherence to a Mediterranean diet (MD) based on extra virgin olive oil (EVOO), of which HT is one of the principal components, is beneficial for reducing the incidence of chronic neurodegenerative diseases and improving cognitive ability. Accumulating evidence indicates that HT exhibits neuroprotective effects on multiple neurological disorders and neuropathophysiological conditions. Therefore, this paper reviews researches of HT related to nervous system in vitro and in vivo and mechanisms of action, in order to provide the latest views on the beneficial properties of HT in preventing or resisting neurological disorders including chronic neurodegenerative diseases and other neurological diseases, and neuropathophysiological conditions comprising neuroinflammation and neuroregeneration, etc. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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