Phenolic compounds characteristic of the mediterranean diet in mitigating microglia-mediated neuroinflammation

Frontiers in Cellular Neuroscience

Volumn 12, Issue , 2018, Pages

  Hornedo Ortega, Ruth ^a   Cerezo, Ana B ^b   de Pablos, Rocío M ^b   Krisa, Stéphanie ^a   Richard, Tristan ^a   García Parrilla, M Carmen ^b   Troncoso, Ana M ^b  

^a UNIVERSITÉ DE BORDEAUX   (France)

^b UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Mediterranean diet; Microglia; Neuroinflammation; Olive oil; Phenolic compounds; Wine

Indexed keywords

AMYLOID A PROTEIN; AMYLOID BETA PROTEIN; EXTRA VIRGIN OLIVE OIL; GLYCOGEN SYNTHASE KINASE 3; HYDROXYTYROSOL; IMMUNOGLOBULIN ENHANCER BINDING PROTEIN; INTERLEUKIN 10; OLEUROPEIN; PHENOL DERIVATIVE; PICEATANNOL; PTEROSTILBENE; REDUCED NICOTINAMIDE ADENINE DINUCLEOTIDE PHOSPHATE OXIDASE; RESVERATROL; STILBENE;

ALZHEIMER DISEASE; BIOAVAILABILITY; BLOOD BRAIN BARRIER; CHEMICAL STRUCTURE; CLINICAL FEATURE; COGNITIVE DEFECT; CYTOKINE RELEASE; DEGENERATIVE DISEASE; DIET SUPPLEMENTATION; DIETARY INTAKE; GENE EXPRESSION; HUMAN; MEDITERRANEAN DIET; MICROGLIA; NERVE DEGENERATION; NERVOUS SYSTEM INFLAMMATION; NEUROPROTECTION; NONHUMAN; PHENOTYPE; PROTEIN EXPRESSION; PROTEIN PHOSPHORYLATION; RED WINE; REVIEW; SIGNAL TRANSDUCTION;

EID: 85056825347     PISSN: 16625102     EISSN: None     Source Type: Journal    
DOI: 10.3389/fncel.2018.00373     Document Type: Review

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