Brain aging and the most diffused neurodegenerative diseases of the elderly are characterized by oxidative damage, redox metals homeostasis impairment and inflammation. Food polyphenols can counteract these alterations in vitro and are therefore suggested to have potential anti-aging and brain-protective activities, as also indicated by the results of some epidemiological studies. Despite the huge and increasing amount of the in vitro studies trying to unravel the mechanisms of action of dietary polyphenols, the research in this field is still incomplete, and questions about bioavailability, biotransformation, synergism with other dietary factors, mechanisms of the antioxidant activity, risks inherent to their possible pro-oxidant activities are still unanswered. Most of all, the capacity of the majority of these compounds to cross the blood-brain barrier and reach brain is still unknown. This commentary discusses recent data on these aspects, particularly focusing on effects of curcumin, resveratrol and catechins on Alzheimer's disease. © 2008 Springer Science+Business Media, LLC.

Rossi, L., Mazzitelli, S., Arciello, M., Capo, C.r., Rotilio, G. (2008). Benefits from dietary polyphenols for brain aging and Alzheimer's disease. NEUROCHEMICAL RESEARCH, 33(12), 2390-2400 [10.1007/s11064-008-9696-7].

Benefits from dietary polyphenols for brain aging and Alzheimer's disease

ROSSI, LUISA;CAPO, CONCETTA ROSA;ROTILIO, GIUSEPPE
2008-01-01

Abstract

Brain aging and the most diffused neurodegenerative diseases of the elderly are characterized by oxidative damage, redox metals homeostasis impairment and inflammation. Food polyphenols can counteract these alterations in vitro and are therefore suggested to have potential anti-aging and brain-protective activities, as also indicated by the results of some epidemiological studies. Despite the huge and increasing amount of the in vitro studies trying to unravel the mechanisms of action of dietary polyphenols, the research in this field is still incomplete, and questions about bioavailability, biotransformation, synergism with other dietary factors, mechanisms of the antioxidant activity, risks inherent to their possible pro-oxidant activities are still unanswered. Most of all, the capacity of the majority of these compounds to cross the blood-brain barrier and reach brain is still unknown. This commentary discusses recent data on these aspects, particularly focusing on effects of curcumin, resveratrol and catechins on Alzheimer's disease. © 2008 Springer Science+Business Media, LLC.
2008
Pubblicato
Rilevanza internazionale
Articolo
Sì, ma tipo non specificato
Settore BIO/10 - BIOCHIMICA
English
Con Impact Factor ISI
Aging; Alzheimer's disease; Brain; Copper; Oxidative stress; Polyphenols
Rossi, L., Mazzitelli, S., Arciello, M., Capo, C.r., Rotilio, G. (2008). Benefits from dietary polyphenols for brain aging and Alzheimer's disease. NEUROCHEMICAL RESEARCH, 33(12), 2390-2400 [10.1007/s11064-008-9696-7].
Rossi, L; Mazzitelli, S; Arciello, M; Capo, Cr; Rotilio, G
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2108/31316
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