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The Pathology of Parkinson’s Disease and Potential Benefit of Dietary Polyphenols

机译:帕金森病的病理与膳食多酚的潜在益处

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摘要

Parkinson’s disease (PD) is a progressive neurodegenerative disorder that is characterized by a loss of dopaminergic neurons, leading to bradykinesia, rigidity, tremor at rest, and postural instability, as well as non-motor symptoms such as olfactory impairment, pain, autonomic dysfunction, impaired sleep, fatigue, and behavioral changes. The pathogenesis of PD is believed to involve oxidative stress, disruption to mitochondria, alterations to the protein α-synuclein, and neuroinflammatory processes. There is currently no cure for the disease. Polyphenols are secondary metabolites of plants, which have shown benefit in several experimental models of PD. Intake of polyphenols through diet is also associated with lower PD risk in humans. In this review, we provide an overview of the pathology of PD and the data supporting the potential neuroprotective capacity of increased polyphenols in the diet. Evidence suggests that the intake of dietary polyphenols may inhibit neurodegeneration and the progression of PD. Polyphenols appear to have a positive effect on the gut microbiome, which may decrease inflammation that contributes to the disease. Therefore, a diet rich in polyphenols may decrease the symptoms and increase quality of life in PD patients.
机译:帕金森病(PD)是一种进步神经退行性疾病,其特征在于丧失多巴胺能神经元,导致静止的Bradykinesia,刚性,震颤,以及姿势损伤,疼痛,自主功能障碍等非运动症状,睡眠,疲劳和行为变化受损。据信Pd的发病机制涉及氧化应激,对线粒体破坏,对蛋白质α-突触核蛋白的改变以及神经胰腺炎的改变。目前没有治愈这种疾病。多酚是植物的次级代谢产物,其在Pd的几种实验模型中显示出受益。通过饮食摄入多酚也与人类的较低PD风险有关。在本综述中,我们概述了PD的病理学和支持饮食中增加多酚的潜在神经保护能力的数据。证据表明,膳食多酚的摄入可能会抑制神经变性和Pd的进展。多酚似乎对肠道微生物组具有阳性作用,这可能会降低导致疾病的炎症。因此,富含多酚的饮食可能会降低PD患者的症状和提高生活质量。

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