KL College of Pharmacy, Koneru Lakshmaiah Education Foundation, Vaddeswaram, Guntur, 522302, India.
Department of Pharmaceutical Engineering and Technology, Indian Institute of Technology, Banaras Hindu University (IIT BHU), Varanasi, Uttar Pradesh, India.
Neurochem Int. 2024 Oct;179:105823. doi: 10.1016/j.neuint.2024.105823. Epub 2024 Jul 30.
Ischemic stroke is a devastating disease that causes morbidity and mortality. Malnutrition following ischemic stroke is common in stroke patients. During the rehabilitation, the death rates of stroke patients are significantly increased due to malnutrition. Nutritional supplements such as protein, vitamins, fish, fish oils, moderate wine or alcohol consumption, nuts, minerals, herbal products, food colorants, marine products, fiber, probiotics and Mediterranean diets have improved neurological functions in stroke patients as well as their quality of life. Platelets and their mediators contribute to the development of clots leading to stroke. Ischemic stroke patients are treated with thrombolytics, antiplatelets, and antithrombotic agents. Several systematic reviews, meta-analyses, and clinical trials recommended that consumption of these nutrients and diets mitigated the vascular, peripheral, and central complications associated with ischemic stroke (Fig. 2). Particularly, these nutraceuticals mitigated the platelet adhesion, activation, and aggregation that intended to reduce the risks of primary and secondary stroke. Although these nutraceuticals mitigate platelet dysfunction, there is a greater risk of bleeding if consumed excessively. Moreover, malnutrition must be evaluated and adequate amounts of nutrients must be provided to stroke patients during intensive care units and rehabilitation periods. In this review, we have summarized the importance of diet and nutraceuticals in ameliorating neurological complications and platelet dysfunction with an emphasis on primary and secondary prevention of ischemic stroke.
缺血性脑卒中是一种严重的疾病，可导致发病率和死亡率升高。缺血性脑卒中后营养不良在脑卒中患者中很常见。在康复期间，由于营养不良，脑卒中患者的死亡率显著增加。营养补充剂，如蛋白质、维生素、鱼类、鱼油、适量饮酒或酒精摄入、坚果、矿物质、草药产品、食用色素、海产品、纤维、益生菌和地中海饮食，改善了脑卒中患者的神经功能以及他们的生活质量。血小板及其介质有助于血栓的形成，导致中风。缺血性脑卒中患者接受溶栓、抗血小板和抗血栓药物治疗。几项系统评价、荟萃分析和临床试验建议，这些营养素和饮食减轻了与缺血性脑卒中相关的血管、外周和中枢并发症（图 2）。特别是，这些营养保健品减轻了血小板的黏附、激活和聚集，旨在降低原发性和继发性中风的风险。尽管这些营养保健品可以减轻血小板功能障碍，但如果过量摄入，出血的风险会更高。此外，在重症监护病房和康复期间，必须评估营养不良并向脑卒中患者提供足够的营养。在这篇综述中，我们总结了饮食和营养保健品在改善神经并发症和血小板功能障碍方面的重要性，重点强调了缺血性脑卒中的一级和二级预防。
