Targeting natural antioxidant polyphenols to protect neuroinflammation and neurodegenerative diseases: a comprehensive review

Frontiers in Pharmacology, Год журнала: 2025, Номер 16

Опубликована: Янв. 24, 2025

Polyphenols, naturally occurring phytonutrients found in plant-based foods, have attracted significant attention for their potential therapeutic effects neurological diseases and neuroinflammation. These compounds possess diverse neuroprotective capabilities, including antioxidant, anti-inflammatory, anti-amyloid properties, which contribute to mitigating the progression of neurodegenerative conditions such as Alzheimer's Disease (AD), Parkinson's (PD), Dementia, Multiple Sclerosis (MS), Stroke, Huntington's (HD). Polyphenols been extensively studied ability regulate inflammatory responses by modulating activity pro-inflammatory genes influencing signal transduction pathways, thereby reducing neuroinflammation neuronal death. Additionally, polyphenols shown promise various cellular signaling pathways associated with viability, synaptic plasticity, cognitive function. Epidemiological clinical studies highlight polyphenol-rich diets decrease risk alleviate symptoms disorders Furthermore, demonstrated through regulation key Akt, Nrf2, STAT, MAPK, play critical roles neuroprotection body's immune response. This review emphasizes growing body evidence supporting combating neurodegeneration neuroinflammation, well enhancing brain health. Despite substantial promising hypotheses, further research investigations are necessary fully understand role establish them advanced targets age-related neuroinflammatory conditions.

Язык: Английский

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Effects of Thermal and Non-Thermal Sterilization Methods on the Phytocompounds, Flavor Profile, and Antioxidant Properties of High Acidity Mulberry Vinegar

Fermentation, Год журнала: 2025, Номер 11(2), С. 65 - 65

Опубликована: Фев. 1, 2025

This study examined the effects of three sterilization techniques—heat, microwave, and high hydrostatic pressure (HHP)—on phytochemicals, flavor, antioxidant properties high-acidity mulberry vinegar. High-acidity vinegar is valued for its unique sensory properties, preservation potential, potential health benefits, yet quality can be significantly impacted by processing methods. Understanding how affects crucial optimizing functional nutritional while maintaining consumer appeal. Thermal (TP) involved heating samples at 85 °C 15 min, microwave (MH) was performed 600 W 40 s. HHP treatments subjected to pressures 400 MPa, 500 MPa ambient temperature (~25 °C) min. Results showed that total soluble solids (TSS) remained stable approximately 6.90% across treatments, confirming effective sterilization, especially with HHP. pH values were consistent (3.53–3.55), acidity varied, achieving lower (5.00 g/L). Phytochemical analysis indicated control (CK) treatment preserved highest anthocyanin content (TAC), but HHP500 maintained notable levels. also yielded phenolic (TPC) flavonoid (TFC), highlighting non-thermal sterilization’s advantage in preserving health-promoting compounds. Antioxidant activity, particularly DPPH, best retained samples. minimal reductions key acids, decreases 6.16% p-hydroxybenzoic acid 7.81% acid. Volatile organic compound revealed increased ester production, ethyl acetate peaking 1775.71 μg/L HHP600. Overall, proved superior producing high-quality vinegar, supporting demand minimally processed, health-focused food products.

Язык: Английский

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Surfactant Assisted Extraction for the Recovery of Bioactive Compounds from Solid Wastes of Lavender (Lavandula angustifolia Mill): Optimization by Box–Behnken Design

Process Biochemistry, Год журнала: 2025, Номер unknown

Опубликована: Март 1, 2025

Язык: Английский

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