Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN) , Spanish National Research Council (CSIC) , Jose Antonio Novais 10 , 28040 Madrid , Spain.
J Agric Food Chem. 2018 Aug 8;66(31):8224-8230. doi: 10.1021/acs.jafc.8b02839. Epub 2018 Jul 30.
Over the last few years, there has been increasing interest in the possible beneficial effect of polyphenol consumption on neurodegenerative disorders. Because there is a clear impact of environmental factors on the onset and evolution of neurodegenerative conditions, food arises as a promising factor that might be influencing this group of pathologies. The mechanisms by which polyphenols can affect these processes can be through direct interaction with redox signaling or inflammatory pathways but can also be explained by the interaction of dietary polyphenols with either micro- and macronutrients that are known to have neurological effects or interaction with food contaminants or food-associated toxins, avoiding their neuronal toxicity.
在过去的几年中，人们对多酚摄入对神经退行性疾病可能产生的有益影响越来越感兴趣。由于环境因素对神经退行性疾病的发生和发展有明显的影响，因此食物作为一个有希望的因素可能会影响这组疾病。多酚可以通过直接与氧化还原信号或炎症途径相互作用来影响这些过程，也可以通过饮食多酚与已知具有神经作用的微量营养素和宏量营养素的相互作用或与食物污染物或与食物相关的毒素相互作用来解释，从而避免其对神经元的毒性。
