Estrés oxidativo en el infarto cerebral

  1. Silvia Ruiz-Crespo 1
  2. José María Trejo 1
  3. Celia Guerrero 1
  4. Pilar Muñiz 1
  5. Mónica Cavia 1
  6. Marta Herreros 1
  7. María Jesús Coma 1
  1. 1 Complejo Asistencial Universitario de Burgos
    info

    Complejo Asistencial Universitario de Burgos

    Burgos, España

    ROR https://ror.org/01j5v0d02

Zeitschrift:
Revista Electrónica de Biomedicina

ISSN: 1697-090X

Datum der Publikation: 2010

Nummer: 3

Seiten: 21-26

Art: Artikel

DIALNET GOOGLE SCHOLAR lock_openOpen Access editor

Andere Publikationen in: Revista Electrónica de Biomedicina

Zusammenfassung

Several studies focus on flavonoid protection mechanisms in neurodegenerative diseases and neuronal cell death. It is known, that many of these compounds can reduce neuronal degeneration induced by ischemia and neurological deficit. In the present work, we review the role of the phenolic compound 3 Caffeoylquinic acid (chlorogenic acid) in cerebral infarction. This phenolic compound found widely in foods of vegetable origin is one of the principal compounds contributing to the antioxidant capacity of coffee. Chlorogenic acid may produce beneficial effects via multiple mechanisms of action, such as increasing nitric oxide levels in plasma, thereby in the regulation of the hypertension, which is one of the major risk factors for stroke and cardiovascular disease.

Bibliographische Referenzen

  • Lakhan SE, Kirchgessner A, Hofer M. Inflammatory mechanisms in ischemic stroke: therapeutic approaches. J Transl Med. 2009;7:97.
  • Sicard KM, Fisher M. Animal models of focal brain ischemia. Exp Transl Stroke Med. 2009;1:7.
  • Varela A, de Rojas P, Vegas R, Vazquez A, Cabello B, Zaheri M. Thrombolysis in acute ischemic stroke in basic hospitals. Four case reports. Med Intensiva. 2010;34:428-430.
  • Lapchak P A. The phenylpropanoid micronutrient chlorogenic acid improves clinical rating scores in rabbits following multiple infarct ischemic strokes: synergism with tissue plasminogen activator. Exp Neurol. 2007;205:407-413.
  • Warner D.S., Sheng H., Batinic-Haberle I. Oxidants, antioxidants and the ischemic brain. J Exp Biol. 2004; 207:3221- 3231.
  • Yanagida T, Tsushima J, Kitamura Y, Yanagisawa D, Takata K, Shibaike T, Yamamoto A, Taniguchi T, Yasui H, Taira T, Morikawa S, Inubushi T, Tooyama I, Ariga H. Oxidative stress induction of DJ-1 protein in reactive astrocytes scavenges free radicals and reduces cell injury. Oxid Med Cell Longev. 2009; 2:36-42.
  • Kamat CD, Gadal S, Mhatre M, Williamson KS, Pye QN, Hensley K. Antioxidants in central nervous system diseases: preclinical promise and translational challenges. J Alzheimers Dis. 2008;15:473-493.
  • Zhao Z, Shin HS, Satsu H, Totsuka M, Shimizu M. 5-caffeoylquinic acid and caffeic acid down-regulate the oxidative stress- and TNF-alpha-induced secretion of interleukin-8 from Caco-2 cells. J Agric Food Chem. 2008;56:3863-3868.
  • Halliwell B, Gutteridge JM. The definition and measurement of antioxidants in biological systems. Free Radic Biol Med. 1995;18:125-126.
  • Warner DS, Sheng H, Batini?-Haberle I. Oxidants, antioxidants and the ischemic brain. J Exp Biol. 2004;207(Pt 18):3221-3231.
  • Heistad DD, Wakisaka Y, Miller J, Chu Y, Pena-Silva R. Novel aspects of oxidative stress in cardiovascular diseases. Circ J. 2009;73:201-207.
  • Sun AY, Wang Q, Simonyi A, Sun GY. Botanical phenolics and brain health. Neuromolecular Med. 2008;10:259- 274.
  • Matsukawa N, Yasuhara T, Hara K, Xu L, Maki M, Yu G, Kaneko Y, Ojika K, Hess DC, Borlongan CV. Therapeutic targets and limits of minocycline neuroprotection in experimental ischemic stroke. BMC Neurosci. 2009;10:126.
  • Scalbert A, Williamson G. Dietary intake and bioavailability of polyphenols. J Nutr. 2000; 130:2073S-2085S.
  • Vauzour D, Vafeiadou K, Rodriguez-Mateos A, Rendeiro C, Spencer JP. The neuroprotective potential of flavonoids: a multiplicity of effects. Genes Nutr. 2008;3:115-126.
  • Verma AR, Vijayakumar M, Mathela CS, Rao CV. In vitro and in vivo antioxidant properties of different fractions of Moringa oleifera leaves. Food Chem Toxicol. 2009;47:2196-2201.
  • Larsson SC, Männistö S, Virtanen MJ, Kontto J, Albanes D, Virtamo J. Coffee and tea consumption and risk of stroke subtypes in male smokers. Stroke. 2008;39:1681-1687.
  • Wang Y, Ho CT. Polyphenolic chemistry of tea and coffee: a century of progress. J Agric Food Chem. 2009;57:8109- 8114.
  • Gonthier MP, Verny MA, Besson C, Rémésy C, Scalbert A. Chlorogenic acid bioavailability largely depends on its metabolism by the gut microflora in rats. J Nutr. 2003;133:1853-1859.
  • Monteiro M, Farah A, Perrone D, Trugo LC, Donangelo C. Chlorogenic acid compounds from coffee are differentially absorbed and metabolized in humans. J Nutr. 2007;137:2196-2201.
  • Ferruzzi MG. The influence of beverage composition on delivery of phenolic compounds from coffee and tea. Physiol Behav. 2010;100:33-41.
  • Bonita JS, Mandarano M, Shuta D, Vinson J. Coffee and cardiovascular disease: in vitro, cellular, animal, and human studies. Pharmacol Res. 2007;55:187-198.
  • Yoshida Y, Hayakawa M, Niki E. Evaluation of the antioxidant effects of coffee and its components using the biomarkers hydroxyoctadecadienoic acid and isoprostane. J Oleo Sci. 2008;57:691-697.
  • Pulido R, Hernández-García M, Saura-Calixto F. Contribution of beverages to the intake of lipophilic and hydrophilic antioxidants in the Spanish diet. Eur J Clin Nutr. 2003;57:1275-1282.
  • Lopez-Garcia E, Rodriguez-Artalejo F, Rexrode KM, Logroscino G, Hu FB, van Dam RM. Coffee consumption and risk of stroke in women. Circulation. 2009;119:1116-1123.
  • Góngora-Alfaro JL. Caffeine as a preventive drug for Parkinson's disease: epidemiologic evidence and experimental support. Rev Neurol. 2010;50:221-229.
  • Cho ES, Jang YJ, Hwang MK, Kang NJ, Lee KW, Lee HJ. Attenuation of oxidative neuronal cell death by coffee phenolic phytochemicals. Mutat Res. 2009;661:18-24.
  • de la Figuera von Wichmann M. Coffee and cardiovascular diseases. Aten Primaria. 2009;41:633-636.
  • Park JB. 5-Caffeoylquinic acid and caffeic acid orally administered suppress P-selectin expression on mouse platelets. J Nutr Biochem. 2009;20:800-805.
  • Mattila P, Hellström J, Törrönen R. Phenolic acids in berries, fruits, and beverages. J Agric Food Chem. 2006;54:7193-7199.
  • Chen ZY, Peng C, Jiao R, Wong YM, Yang N, Huang Y. Anti-hypertensive nutraceuticals and functional foods. J Agric Food Chem. 2009;57:4485-4499.
  • Zych M, Folwarczna J, Trzeciak HI. Natural phenolic acids may increase serum estradiol level in ovariectomized rats. Acta Biochim Pol. 2009;56:503-507.
  • Kono Y, Kobayashi K, Tagawa S, Adachi K, Ueda A, Sawa Y, Shibata H. Antioxidant activity of polyphenolics in diets. Rate constants of reactions of chlorogenic acid and caffeic acid with reactive species of oxygen and nitrogen. Biochim Biophys Acta. 1997;1335:335-342.
  • Crozier A, Jaganath IB, Clifford MN. Dietary phenolics: chemistry, bioavailability and effects on health. Nat Prod Rep. 2009;26:1001-1043.
Fuente de los datos: Dialnet