Foods with Potential Prooxidant and Antioxidant Effects Involved in Parkinson’s Disease
المؤلفون المشاركون
Cardona-Muñoz, Ernesto German
Miranda-Díaz, Alejandra Guillermina
García-Sánchez, Andrés
المصدر
Oxidative Medicine and Cellular Longevity
العدد
المجلد 2020، العدد 2020 (31 ديسمبر/كانون الأول 2020)، ص ص. 1-17، 17ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2020-08-04
دولة النشر
مصر
عدد الصفحات
17
التخصصات الرئيسية
الملخص EN
Oxidative stress plays a fundamental role in the pathogenesis of Parkinson’s disease (PD).
Oxidative stress appears to be responsible for the gradual dysfunction that manifests via numerous cellular pathways throughout PD progression.
This review will describe the prooxidant effect of excessive consumption of processed food.
Processed meat can affect health due to its high sodium content, advanced lipid oxidation end-products, cholesterol, and free fatty acids.
During cooking, lipids can react with proteins to form advanced end-products of lipid oxidation.
Excessive consumption of different types of carbohydrates is a risk factor for PD.
The antioxidant effects of some foods in the regular diet provide an inconclusive interpretation of the environment’s mechanisms with the modulation of oxidation stress-induced PD.
Some antioxidant molecules are known whose primary mechanism is the neuroprotective effect.
The melatonin mechanism consists of neutralizing reactive oxygen species (ROS) and inducing antioxidant enzyme’s expression and activity.
N-acetylcysteine protects against the development of PD by restoring levels of brain glutathione.
The balanced administration of vitamin B3, ascorbic acid, vitamin D and the intake of caffeine every day seem beneficial for brain health in PD.
Excessive chocolate intake could have adverse effects in PD patients.
The findings reported to date do not provide clear benefits for a possible efficient therapeutic intervention by consuming the nutrients that are consumed regularly.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Miranda-Díaz, Alejandra Guillermina& García-Sánchez, Andrés& Cardona-Muñoz, Ernesto German. 2020. Foods with Potential Prooxidant and Antioxidant Effects Involved in Parkinson’s Disease. Oxidative Medicine and Cellular Longevity،Vol. 2020, no. 2020, pp.1-17.
https://search.emarefa.net/detail/BIM-1205086
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Miranda-Díaz, Alejandra Guillermina…[et al.]. Foods with Potential Prooxidant and Antioxidant Effects Involved in Parkinson’s Disease. Oxidative Medicine and Cellular Longevity No. 2020 (2020), pp.1-17.
https://search.emarefa.net/detail/BIM-1205086
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Miranda-Díaz, Alejandra Guillermina& García-Sánchez, Andrés& Cardona-Muñoz, Ernesto German. Foods with Potential Prooxidant and Antioxidant Effects Involved in Parkinson’s Disease. Oxidative Medicine and Cellular Longevity. 2020. Vol. 2020, no. 2020, pp.1-17.
https://search.emarefa.net/detail/BIM-1205086
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1205086
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر