Dietary Polyphenols and Neuroprotection II

Dear Colleagues,

Polyphenols are naturally occurring molecules ubiquitous in plants. They are edible constituents of many food sources such as wine, green tea, grapes, vegetables, red fruits, and coffee. Some of these molecules are also used as food supplements and proposed as nutraceutical medicinal drugs. In addition to their recognized antioxidant and inflammatory properties, many studies using polyphenols have shown that they modulate several cellular functions and molecular pathways, with a significant impact on the prevention and treatment of various pathological conditions, such as cancer, cardiovascular disorders, pollutant-induced cell damage, and also neurodegenerative diseases.

Neurodegenerative diseases are among the main causes of death worldwide, and in most of them, such as Alzheimer’s or Parkinson’s, neurodegeneration occurs long before the onset of first symptoms, where a large population of brain neurons is already lost. In addition to neurons, glial cells, such as astrocytes and microglia, are involved in oxidative and neuroinflammatory pathological pathways, making them interesting targets for neuroprotective strategies. Polyphenols are promising candidates for those strategies, either as prophylactic substances or as therapeutic molecules. However, the health effects of polyphenols depend on the amount consumed and their bioavailability, raising some issues related to their safe use and overconsumption. We invite you to further explore all these issues, contributing with your prominent expertise to this Special Issue.

Prof. Dr. Rui F. M. Silva
Prof. Dr. Lea Pogačnik
Guest Editors

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