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Antioxidants 2017, 6(4), 73; doi:10.3390/antiox6040073

Modulation of Nrf2 by Olive Oil and Wine Polyphenols and Neuroprotection

1
Integrated Pharmacology and Systems Neuroscience Research Group, Neurosciences Research Program, IMIM-Institut Hospital del Mar d’Investigacions Mèdiques, Dr. Aiguader 88, 08003 Barcelona, Spain
2
Department of Experimental and Health Sciences, Universitat Pompeu Fabra (CEXS-UPF), Dr. Aiguader 80, 08003 Barcelona, Spain
3
CIBER de Fisiopatología de la Obesidad y Nutrición (CIBEROBN, CB06/03/028), 15706 Santiago de Compostela, Spain
*
Author to whom correspondence should be addressed.
Received: 31 July 2017 / Revised: 19 September 2017 / Accepted: 20 September 2017 / Published: 26 September 2017
(This article belongs to the Special Issue Antioxidant and Neuroprotection)
View Full-Text   |   Download PDF [651 KB, uploaded 26 September 2017]   |  

Abstract

Strong adherence to a Mediterranean diet is associated with improved cognitive function and a lower prevalence of mild cognitive impairment. Olive oil and red wine are rich sources of polyphenols which are responsible in part for the beneficial effects on cognitive functioning. Polyphenols induce endogenous antioxidant defense mechanisms by modulating transcription factors such as the nuclear factor (erythroid-derived 2)-like 2 (Nrf2). This review discusses the scientific data supporting the modulating effect of olive oil and red wine polyphenols on Nrf2 expression, and the potential health benefits associated with cognitive functioning. View Full-Text
Keywords: polyphenols; Nrf2; wine; olive oil; cognitive function; resveratrol; hydroxytyrosol polyphenols; Nrf2; wine; olive oil; cognitive function; resveratrol; hydroxytyrosol
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MDPI and ACS Style

Martínez-Huélamo, M.; Rodríguez-Morató, J.; Boronat, A.; de la Torre, R. Modulation of Nrf2 by Olive Oil and Wine Polyphenols and Neuroprotection. Antioxidants 2017, 6, 73.

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