Zafrilla Pilar, Morillas Juana M, Rubio-Perez José M, Cantos Villar Emma
Departamento de Tecnología de la Alimentación y Nutrición, Universidad Católica San Antonio, Campus de los Jerónimos, s/n Guadalupe 30107 Murcia, Spain.
Nat Prod Commun. 2009 May;4(5):719-40.
Several studies have indicated that oxidative stress is a major risk factor for the initiation and progression of neurological disorders like Parkinson's disease (PD) and Alzheimer's (AD). Therefore, reducing oxidative stress appears to be a rational choice for the prevention and reduction in the rate of progression of these neurological disorders. The brain utilizes about 25% of respired oxygen even though it represents only 5% of the body weight. Free radicals are generated during the normal intake of oxygen, during infection, and during normal oxidative metabolism of certain substrates. Although experimental data are consistent in demonstrating the neuroprotective effects of antioxidants in vitro and in animal models, the clinical evidence that antioxidant agents may prevent or slow the course of these diseases is still relatively unsatisfactory, and insufficient to strongly modify clinical practice. In this paper, natural possible substances that could be added to a beverage to prevent or decrease the developing of neurodegenerative diseases are reviewed.
多项研究表明，氧化应激是帕金森病（PD）和阿尔茨海默病（AD）等神经疾病发生和发展的主要风险因素。因此，减轻氧化应激似乎是预防和降低这些神经疾病进展速度的合理选择。大脑尽管仅占体重的5%，却消耗了约25%的吸入氧气。自由基在正常摄入氧气、感染期间以及某些底物的正常氧化代谢过程中产生。尽管实验数据一致表明抗氧化剂在体外和动物模型中具有神经保护作用，但抗氧化剂可能预防或减缓这些疾病进程的临床证据仍然相对不令人满意，且不足以有力地改变临床实践。本文综述了可添加到饮料中以预防或减少神经退行性疾病发生的天然可能物质。
