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      The Neuroprotective Effects of Phenolic Acids: Molecular Mechanism of Action

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          Abstract

          The neuroprotective role of phenolic acids from food has previously been reported by many authors. In this review, the role of phenolic acids in ameliorating depression, ischemia/reperfusion injury, neuroinflammation, apoptosis, glutamate-induced toxicity, epilepsy, imbalance after traumatic brain injury, hyperinsulinemia-induced memory impairment, hearing and vision disturbances, Parkinson’s disease, Huntington’s disease, anti-amyotrophic lateral sclerosis, Chagas disease and other less distributed diseases is discussed. This review covers the in vitro, ex vivo and in vivo studies concerning the prevention and treatment of neurological disorders (on the biochemical and gene expression levels) by phenolic acids.

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          Phenolic acids in berries, fruits, and beverages.

          Riitta Törrönen, W J Hellstrom, Ilkka P. Mattila (2006)
          The contents of soluble and total phenolic acids were analyzed in samples of 29 berries and berry products, 24 fruits and fruit peels, and 12 beverages. Variation of phenolic acids in berries was also studied. Soluble phenolic acids were extracted with methanolic acetic acid, and a tentative quantification was performed by high-performance liquid chromatography (HPLC). The total phenolic acid content was determined by HPLC after alkaline and acid hydrolyses. The content of total phenolic acids as aglycones in the above samples varied from 0 (pear cider) to 103 mg/100 g fresh weight (rowanberry). Besides rowanberry, the best phenolic acid sources among berries were chokeberry (96 mg/100 g), blueberry (85 mg/100 g), sweet rowanberry (75 mg/100 g), and saskatoon berry (59 mg/100 g). Among fruits, the highest contents (28 mg/100 g) were determined in dark plum, cherry, and one apple variety (Valkea Kuulas). Coffee (97 mg/100 g) as well as green and black teas (30-36 mg/100 g) were the best sources among beverages. Caffeic acid dominated in all of these samples except in tea brews. Variation in the phenolic acid contents of the berries was either small or moderate.
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            Phenolic Compounds of Cereals and Their Antioxidant Capacity.

            Pham Van Hung (2016)
            Phenolic compounds play an important role in health benefits because of their highly antioxidant capacity. In this review, total phenolic contents (TPCs), phenolic acid profile and antioxidant capacity of the extracted from wheat, corn, rice, barley, sorghum, rye, oat, and millet, which have been recently reported, are summarized. The review shows clearly that cereals contain a number of phytochemicals including phenolics, flavonoids, anthocyanins, etc. The phytochemicals of cereals significantly exhibit antioxidant activity as measured by trolox equivalent antioxidant capacity (TEAC), 2,2-diphenyl-1-picrylhydrazyl radical scavenging, reducing power, oxygen radical absorbance capacity (ORAC), inhibition of oxidation of human low-density lipoprotein (LDL) cholesterol and DNA, Rancimat, inhibition of photochemilumenescence (PCL), and iron(II) chelation activity. Thus, the consumption of whole grains is considered to have significantly health benefits in prevention from chronic diseases such as cardiovascular disease, diabetes, and cancer because of the contribution of phenolic compounds existed. In addition, the extracts from cereal brans are considered to be used as a source of natural antioxidants.
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              Coffee, tea, caffeine and risk of depression: A systematic review and dose-response meta-analysis of observational studies.

              Giuseppe Grosso, Agnieszka Micek, Sabrina Castellano … (2016)
              The aim of the study was to systematically review and analyze results from observational studies on coffee, caffeine, and tea consumption and association or risk of depression.
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                Author and article information

                Journal
                Journal ID (nlm-ta): Nutrients
                Journal ID (iso-abbrev): Nutrients
                Journal ID (publisher-id): nutrients
                Title: Nutrients
                Publisher: MDPI
                ISSN (Electronic): 2072-6643
                Publication date (Electronic): 10 May 2017
                Publication date Collection: May 2017
                Volume: 9
                Issue: 5
                Electronic Location Identifier: 477
                Affiliations
                Department of Biotechnology, Human Nutrition and the Science of Food Commodities, University of Life Sciences in Lublin, Lublin 20704, Poland; dszwajgier@ 123456hotmail.com (D.S.); kasia.pustus@ 123456wp.pl (K.P.)
                Author notes
                [* ]Correspondence: kam.borowiec@ 123456gmail.com ; Tel./Fax: +48-81-462-33-53
                Article
                Publisher ID: nutrients-09-00477
                DOI: 10.3390/nu9050477
                PMC ID: 5452207
                PubMed ID: 28489058
                SO-VID: 36e74898-2b02-4aee-bde6-28a0e002c980
                Copyright © © 2017 by the authors.
                License:

                Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license ( http://creativecommons.org/licenses/by/4.0/).

                History
                Date received : 23 March 2017
                Date accepted : 04 May 2017
                Categories
                Subject: Article

                ScienceOpen disciplines: Nutrition & Dietetics
                Keywords: cinnamic acids,benzoic acids,polyphenols,neuroprotection,neuroinflammation,central nervous system,neuron,glial cell,neurological disorder
                Data availability:
                ScienceOpen disciplines: Nutrition & Dietetics
                Keywords: cinnamic acids, benzoic acids, polyphenols, neuroprotection, neuroinflammation, central nervous system, neuron, glial cell, neurological disorder

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