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Foods with Potential Prooxidant and Antioxidant Effects Involved in Parkinson’s Disease
Joint Authors
Cardona-Muñoz, Ernesto German
Miranda-Díaz, Alejandra Guillermina
García-Sánchez, Andrés
Source
Oxidative Medicine and Cellular Longevity
Issue
Vol. 2020, Issue 2020 (31 Dec. 2020), pp.1-17, 17 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2020-08-04
Country of Publication
Egypt
No. of Pages
17
Main Subjects
Abstract 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.
American Psychological Association (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
Modern Language Association (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
American Medical Association (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
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1205086