食品与发酵工业 >

2023 , Vol. 49 >Issue 9: 356 - 364

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032428

综述与专题评论

膳食多酚对阿尔兹海默症的潜在防治作用研究进展

  • 易英如 ,
  • 夏莎莎 ,
  • 陈媛媛 ,
  • 李富华 ,
  • 赵吉春 ,
  • 雷小娟 ,
  • 曾凯芳 ,
  • 明建
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(川渝共建特色食品重庆市重点实验室,重庆,400715)
硕士研究生(明建教授为通信作者,E-mail:mingjian1972@163.com)

收稿日期: 2022-05-24

  修回日期: 2022-06-28

  网络出版日期: 2023-06-05

基金资助

国家自然科学基金面上项目(31771970);国家重点研发计划专项课题(2019YFD1002300)

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Potential preventive and therapeutic effects of dietary polyphenols on Alzheimer’s disease: A review

  • YI Yingru ,
  • XIA Shasha ,
  • CHEN Yuanyuan ,
  • LI Fuhua ,
  • ZHAO Jichun ,
  • LEI Xiaojuan ,
  • ZENG Kaifang ,
  • MING Jian
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China)

Received date: 2022-05-24

  Revised date: 2022-06-28

  Online published: 2023-06-05

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摘要

阿尔兹海默症(Alzheimer’s disease, AD)是一种不可逆转的神经退行性疾病,是导致老年痴呆的主因。因AD的致病机理复杂,目前尚无治愈方法,开发食疗替代策略来防治AD已成为一种新趋势。膳食多酚已显示出防治AD的潜力,可以针对AD多个病理特征发挥神经保护作用,如抑制β-淀粉样蛋白(β-amyloid protein, Aβ)的产生与聚集、防止TAU蛋白过度磷酸化和聚集、调节胆碱能、抗炎和减轻氧化损伤等。文章综述了AD的致病机理与膳食多酚防治AD的机制,分析了膳食多酚生物利用度对AD防治效果的影响。

关键词： 阿尔兹海默症; 致病机理; 膳食多酚; 防治机制; 生物利用度

本文引用格式

易英如 , 夏莎莎 , 陈媛媛 , 李富华 , 赵吉春 , 雷小娟 , 曾凯芳 , 明建 . 膳食多酚对阿尔兹海默症的潜在防治作用研究进展[J]. 食品与发酵工业, 2023 , 49(9) : 356 -364 . DOI: 10.13995/j.cnki.11-1802/ts.032428

Abstract

Alzheimer’s disease (AD) is an irreversible neurodegenerative disease and a leading cause of dementia. Due to the complex pathogenesis of AD, there is no method to cure AD at present. Therefore, the development of alternative strategies for food therapy to prevent and treat AD has become a new trend. Dietary polyphenols have shown the potential to prevent and treat AD, which can play a neuroprotective role against multiple pathological features of AD, such as inhibiting the production and aggregation of b-amyloid protein (Ab), preventing tau protein hyperphosphorylation and aggregation, regulating choline, anti-inflammatory, and reducing oxidative damage. Therefore, this paper reviewed the pathogenesis of AD and the mechanism of dietary polyphenols in the prevention and treatment of AD and analyzed the effect of dietary polyphenol bioavailability on the prevention and treatment of AD. This paper aims to provide a scientific basis for the development of dietary polyphenols as a prevention and treatment strategy for AD.

Key words： Alzheimer’s disease; pathogenic mechanism; dietary polyphenols; prevention and control mechanism; bioavailability

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