Department of Nutrition, Food Science and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Science, University of Barcelona, Barcelona, Spain.
CIBER Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, Spain.
Oxid Med Cell Longev. 2017;2017:7467962. doi: 10.1155/2017/7467962. Epub 2017 Oct 24.
Polyphenols have an important protective role against a number of diseases, such as atherosclerosis, brain dysfunction, stroke, cardiovascular diseases, and cancer. Cardiovascular diseases are the number one cause of death worldwide: more people die annually from cardiovascular diseases than from any other cause. The most important behavioural risk factors of heart disease and stroke are unhealthy diet, physical inactivity, tobacco use, and excess alcohol intake. The dietary consumption of polyphenols has shown to be inversely associated with morbidity and mortality by cardio- and cerebrovascular diseases. It is well-known that the protective effects of polyphenols depend on the grade how they are extracted from food and on their intestinal absorption, metabolism, and biological action with target tissues. The aim of this review was to summarise the relation between polyphenols of different plant sources and stroke in human intervention studies, animal models, and in vitro studies.
多酚对许多疾病（如动脉粥样硬化、脑功能障碍、中风、心血管疾病和癌症）具有重要的保护作用。心血管疾病是全球头号死因：每年死于心血管疾病的人数多于任何其他死因。心脏病和中风最重要的行为风险因素是不健康的饮食、缺乏身体活动、烟草使用和过量饮酒。多酚的饮食摄入与心血管和脑血管疾病的发病率和死亡率呈负相关。众所周知，多酚的保护作用取决于它们从食物中提取的程度及其在肠道中的吸收、代谢和与靶组织的生物作用。本综述的目的是总结不同植物来源的多酚与人类干预研究、动物模型和体外研究中中风之间的关系。
