From Clinical to Basic Research: The Neuroprotective Effects and Mechanisms of Caffeine
Опубликована: Апрель 1, 2025
Review
From
Clinical
to
Basic
Research:
The
Neuroprotective
Effects
and
Mechanisms
of
Caffeine
Lijing
Wang
Linxi
*
Department
Endocrinology
Metabolism,
Fujian
Institute
Endocrinology,
Medical
University
Union
Hospital,
Fuzhou
350001,
China
Correspondence:
[email protected]
Received:
15
October
2024;
Revised:
31
Accepted:
21
February
2025;
Published:
1
April
2025
Abstract:
is
the
most
widely
used
psychoactive
substance
in
world,
present
various
beverages
such
as
coffee,
tea,
energy
drinks.
Its
basic
chemical
structure
contains
methylxanthine
active
components.
As
a
non-selective
central
adenosine
receptor
antagonist,
caffeine
exerts
broad
range
pharmacological
effects,
including
antioxidant,
anti-inflammatory,
neuroprotective
functions.
Epidemiological
studies
clinical
reports
suggest
that
consumption
closely
associated
with
reduced
risk
neurodegenerative
diseases
Alzheimer’s
disease,
Parkinson’s
dementia.
Additionally,
has
shown
potential
benefits
regulating
cognitive
function,
improving
depressive
symptoms,
reducing
stroke.
Although
mechanisms
remain
unclear,
current
research
revealed
it
its
effects
through
multiple
signaling
pathways,
inhibition
A2A
receptors,
suppression
neuroinflammation,
modulation
synaptic
plasticity.
This
paper
discusses
recent
advancements
on
explores
applications
stroke,
depression.
Язык: Английский
A Functional Beverage from Coffee and Olive Pomace: Polyphenol-Flavonoid Content, Antioxidant, Antihyperglycemic Properties, and Mouse Behavior
Foods,
Год журнала:
2025,
Номер
14(8), С. 1331 - 1331
Опубликована: Апрель 11, 2025
Background:
Coffee
is
widely
consumed
worldwide
and
rich
in
polyphenols
with
antioxidant
properties
linked
to
a
reduced
risk
of
metabolic
cardiovascular
diseases.
Olive
pomace
(OP),
by-product
olive
oil
production,
contains
phenolic
compounds
cardioprotective
effects
but
often
discarded.
Combining
it
coffee
could
enhance
health
benefits
promote
sustainability.
Methods:
Soluble
solids,
total
phenols,
flavonoids,
capacity
(DPPH•
scavenging
activity)
were
analyzed
C-OP
at
5%,
10%,
15%,
20%
OP
concentrations.
The
10%
brew
was
selected
for
further
evaluation
α-amylase
inhibition
14-day
pilot
study
murine
model,
evaluating
weight,
food
liquid
intake,
behavior,
compared
control
group.
Results:
Adding
powder
ground
increased
the
phenol
content
brews.
highest
activity
(6.62–8.17
mmol
TE/L)
found
those
brewed
from
had
acceptance
mice,
consumption,
greater
exploratory
resting
time.
It
also
showed
30.5%
200
µg/mL.
Conclusions:
incorporation
into
enhances
its
capacity.
optimal
bioactivity,
suggesting
potential
as
functional
beverage
health.
Язык: Английский