Nutritional approaches to combat oxidative stress in Alzheimer's disease

Journal of Nutritional Biochemistry

Volumn 13, Issue 8, 2002, Pages 444-461

  Butterfield, D Allan ^a   Castegna, Alessandra ^a   Pocernich, Chava B ^a   Drake, Jennifer ^a   Scapagnini, Giovanni ^b   Calabrese, Vittorio ^c  

^a UNIVERSITY OF KENTUCKY   (United States)

^b WEST VIRGINIA UNIVERSITY   (United States)

^c UNIVERSITY OF CATANIA   (Italy)

Author keywords

Alzheimer's disease; Amyloid beta peptide; Antioxidants; Cellular response genes; Glutathione; Oxidative stress; Polyphenols; Vitamins

Indexed keywords

ALPHA TOCOPHEROL; ANTHOCYANIN; ANTIOXIDANT; ASCORBIC ACID; CAFFEIC PHENYL ESTER; CAROTENOID; CURCUMIN; CYANOCOBALAMIN; EPIGALLOCATECHIN GALLATE; ESTER DERIVATIVE; FERULIC ACID; GLUTATHIONE; HEME OXYGENASE; POLYPHENOL; PROTEIN; RESVERATROL; RETINOL; THIAMINE; THIOCTIC ACID; UNCLASSIFIED DRUG; VITAMIN;

ALZHEIMER DISEASE; BLUEBERRY; BRAIN DISEASE; CELL PROTECTION; DIET THERAPY; GINKGO BILOBA; NEUROTOXICITY; NONHUMAN; NUTRITION; NUTRITIONAL SCIENCE; OXIDATIVE STRESS; REVIEW; TEA; WHEY; WINE;

EID: 0036342780     PISSN: 09552863     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0955-2863(02)00205-X     Document Type: Review

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