Wine Polyphenols: Potential Agents in Neuroprotection

被引：102
作者：
Basli, Abdelkader [1 ,2 ]
Soulet, Stephanie [3 ]
Chaher, Nassima [4 ]
Merillon, Jean-Michel [1 ]
Chibane, Mohamed [5 ]
Monti, Jean-Pierre [1 ]
Richard, Tristan [1 ]
机构：
[1] Univ Bordeaux, GESVAB, EA 3675, ISVV, F-33882 Villenave Dornon, France
[2] Univ Bejaia, Lab 3BS, Bejaia 06000, Algeria
[3] Univ Polynesie Francaise, BIOTEM, EA 4239, F-98702 Faaa, Polynesie Franc, France
[4] Univ Bejaia, Fac Sci Nat & Vie, Lab Biochim Appl, Bejaia 06000, Algeria
[5] Univ AMO Bouira, Fac Sci, Lab Technol Alimentaire, Bouira, Algeria
来源：
OXIDATIVE MEDICINE AND CELLULAR LONGEVITY | 2012年 / 2012卷
关键词：
INDUCED OXIDATIVE STRESS; LOW-DENSITY-LIPOPROTEIN; NITRIC-OXIDE SYNTHASE; AMYLOID-INDUCED NEUROTOXICITY; GRAPE SEED PROANTHOCYANIDIN; TRAUMATIC BRAIN-INJURY; GREEN TEA CATECHINS; RED WINE; ALZHEIMERS-DISEASE; ANTIOXIDANT ACTIVITY;
D O I：
10.1155/2012/805762
中图分类号：
Q2 [细胞生物学];
学科分类号：
071009 ; 090102 ;
摘要：
There are numerous studies indicating that a moderate consumption of red wine provides certain health benefits, such as the protection against neurodegenerative diseases. This protective effect is most likely due to the presence of phenolic compounds in wine. Wine polyphenolic compounds are well known for the antioxidant properties. Oxidative stress is involved in many forms of cellular and molecular deterioration. This damage can lead to cell death and various neurodegenerative disorders, such as Parkinson's or Alzheimer's diseases. Extensive investigations have been undertaken to determine the neuroprotective effects of wine-related polyphenols. In this review we present the neuroprotective abilities of the major classes of wine-related polyphenols.
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页数：14
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