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Ingredients for functional drinks in neurodegenerative diseases: a review.
Nat Prod Commun. 2009 May; 4(5):719-40.NP

Abstract

Several studies have indicated that oxidative stress is a major risk factor for the initiation and progression of neurological disorders like Parkinson's disease (PD) and Alzheimer's (AD). Therefore, reducing oxidative stress appears to be a rational choice for the prevention and reduction in the rate of progression of these neurological disorders. The brain utilizes about 25% of respired oxygen even though it represents only 5% of the body weight. Free radicals are generated during the normal intake of oxygen, during infection, and during normal oxidative metabolism of certain substrates. Although experimental data are consistent in demonstrating the neuroprotective effects of antioxidants in vitro and in animal models, the clinical evidence that antioxidant agents may prevent or slow the course of these diseases is still relatively unsatisfactory, and insufficient to strongly modify clinical practice. In this paper, natural possible substances that could be added to a beverage to prevent or decrease the developing of neurodegenerative diseases are reviewed.

Authors+Show Affiliations

Departamento de Tecnología de la Alimentación y Nutrición, Universidad Católica San Antonio, Campus de los Jerónimos, s/n Guadalupe 30107 Murcia, Spain. mpzafrilla@pdi.ucam.eduNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Review

Language

eng

PubMed ID

19445320

Citation

Zafrilla, Pilar, et al. "Ingredients for Functional Drinks in Neurodegenerative Diseases: a Review." Natural Product Communications, vol. 4, no. 5, 2009, pp. 719-40.
Zafrilla P, Morillas JM, Rubio-Perez JM, et al. Ingredients for functional drinks in neurodegenerative diseases: a review. Nat Prod Commun. 2009;4(5):719-40.
Zafrilla, P., Morillas, J. M., Rubio-Perez, J. M., & Cantos Villar, E. (2009). Ingredients for functional drinks in neurodegenerative diseases: a review. Natural Product Communications, 4(5), 719-40.
Zafrilla P, et al. Ingredients for Functional Drinks in Neurodegenerative Diseases: a Review. Nat Prod Commun. 2009;4(5):719-40. PubMed PMID: 19445320.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Ingredients for functional drinks in neurodegenerative diseases: a review. AU - Zafrilla,Pilar, AU - Morillas,Juana M, AU - Rubio-Perez,José M, AU - Cantos Villar,Emma, PY - 2009/5/19/entrez PY - 2009/5/19/pubmed PY - 2009/7/2/medline SP - 719 EP - 40 JF - Natural product communications JO - Nat Prod Commun VL - 4 IS - 5 N2 - Several studies have indicated that oxidative stress is a major risk factor for the initiation and progression of neurological disorders like Parkinson's disease (PD) and Alzheimer's (AD). Therefore, reducing oxidative stress appears to be a rational choice for the prevention and reduction in the rate of progression of these neurological disorders. The brain utilizes about 25% of respired oxygen even though it represents only 5% of the body weight. Free radicals are generated during the normal intake of oxygen, during infection, and during normal oxidative metabolism of certain substrates. Although experimental data are consistent in demonstrating the neuroprotective effects of antioxidants in vitro and in animal models, the clinical evidence that antioxidant agents may prevent or slow the course of these diseases is still relatively unsatisfactory, and insufficient to strongly modify clinical practice. In this paper, natural possible substances that could be added to a beverage to prevent or decrease the developing of neurodegenerative diseases are reviewed. SN - 1934-578X UR - https://www.unboundmedicine.com/medline/citation/19445320/Ingredients_for_functional_drinks_in_neurodegenerative_diseases:_a_review_ L2 - https://medlineplus.gov/degenerativenervediseases.html DB - PRIME DP - Unbound Medicine ER -