Wine Polyphenols: Potential Agents in Neuroprotection | Zendy

Abdelkader Basli | Zendy; Stéphanie Soulet | Zendy; Nassima Chaher | Zendy; JeanMichel Mérillon | Zendy; Mohamed Chibane | Zendy; JeanPierre Monti | Zendy; Tristan Richard | Zendy

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Wine Polyphenols: Potential Agents in Neuroprotection

Author(s) -

Abdelkader Basli,

Stéphanie Soulet,

Nassima Chaher,

JeanMichel Mérillon,

Mohamed Chibane,

JeanPierre Monti,

Tristan Richard

Publication year - 2012

Publication title -

oxidative medicine and cellular longevity

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 1.494

H-Index - 93

eISSN - 1942-0900

pISSN - 1942-0994

DOI - 10.1155/2012/805762

Subject(s) - neuroprotection , wine , polyphenol , oxidative stress , oxidative damage , antioxidant , health benefits , chemistry , pharmacology , traditional medicine , medicine , biochemistry , food science

There are numerous studies indicating that a moderate consumption of red wine provides certain health benefits, such as the protection against neurodegenerative diseases. This protective effect is most likely due to the presence of phenolic compounds in wine. Wine polyphenolic compounds are well known for the antioxidant properties. Oxidative stress is involved in many forms of cellular and molecular deterioration. This damage can lead to cell death and various neurodegenerative disorders, such as Parkinson’s or Alzheimer’s diseases. Extensive investigations have been undertaken to determine the neuroprotective effects of wine-related polyphenols. In this review we present the neuroprotective abilities of the major classes of wine-related polyphenols

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