Impact of Coffee and Cacao Purine Metabolites on Neuroplasticity and Neurodegenerative Disease

被引:63
作者
Camandola, Simonetta [1 ]
Plick, Natalie [1 ]
Mattson, Mark P. [1 ,2 ]
机构
[1] NIA, Lab Neurosci, Intramural Res Program, Baltimore, MD 21224 USA
[2] Johns Hopkins Univ, Sch Med, Dept Neurosci, Baltimore, MD 21205 USA
关键词
ADENOSINE A(2A) RECEPTORS; LONG-TERM POTENTIATION; CEREBRAL GLUCOSE-UTILIZATION; COCOA FLAVANOL CONSUMPTION; BETA-AMYLOID PEPTIDES; SYNAPTIC PLASTICITY; PARKINSONS-DISEASE; ALZHEIMERS-DISEASE; NEUROTROPHIC FACTOR; COGNITIVE FUNCTION;
D O I
10.1007/s11064-018-2492-0
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
Increasing evidence suggests that regular consumption of coffee, tea and dark chocolate (cacao) can promote brain health and may reduce the risk of age-related neurodegenerative disorders. However, the complex array of phytochemicals in coffee and cacao beans and tea leaves has hindered a clear understanding of the component(s) that affect neuronal plasticity and resilience. One class of phytochemicals present in relatively high amounts in coffee, tea and cacao are methylxanthines. Among such methylxanthines, caffeine has been the most widely studied and has clear effects on neuronal network activity, promotes sustained cognitive performance and can protect neurons against dysfunction and death in animal models of stroke, Alzheimer's disease and Parkinson's disease. Caffeine's mechanism of action relies on antagonism of various subclasses of adenosine receptors. Downstream xanthine metabolites, such as theobromine and theophylline, may also contribute to the beneficial effects of coffee, tea and cacao on brain health.
引用
收藏
页码:214 / 227
页数:14
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