Basic approach on the protective effects of hesperidin and naringin in Alzheimer's disease.

IF 3.6 4区医学 Q2 NEUROSCIENCES

Nutritional Neuroscience Pub Date : 2024-09-03 DOI:10.1080/1028415X.2024.2397136

Müjgan Kuşi, Eda Becer, Hafize Seda Vatansever

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引用次数: 0

Abstract

Objectives: Alzheimer's disease (AD) is a neurodegenerative disease characterized by cognitive impairment. This situation imposes a great burden on individuals, both economically and socially. Today, an effective method for treating the disease and protective approach to tau accumulation has not been developed yet. Studies have been conducted on the effects of hesperidin and naringin flavonoids found in citrus fruits on many diseases.

Methods: In this review, the pathophysiology of AD is defined, and the effects of hesperidin and naringin on these factors are summarized.

Results: Studies have shown that both components may potentially affect AD due to their antioxidative and anti-inflammatory properties. Based on these effects of the components, it has been shown that they may have ameliorative effects on Aβ, α-synuclein aggregation, tau pathology, and cognitive functions in the pathophysiology of AD.

Discussion: There are studies suggesting that hesperidin and naringin may be effective in the prevention/treatment of AD. When these studies are examined, it is seen that more studies should be conducted on the subject.

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研究橙皮甙和柚皮甙对阿尔茨海默病的保护作用的基本方法。

目的：阿尔茨海默病（AD）是一种以认知障碍为特征的神经退行性疾病。这种情况给个人带来了巨大的经济和社会负担。目前，治疗这种疾病的有效方法和保护 tau 累积的方法尚未开发出来。人们已经研究了柑橘类水果中的橙皮甙和柚皮甙类黄酮对多种疾病的影响：在这篇综述中，定义了 AD 的病理生理学，并总结了橙皮甙和柚皮甙对这些因素的影响：研究表明，这两种成分具有抗氧化和抗炎特性，可能会对注意力缺失症产生潜在影响。讨论：有研究表明，橙皮甙和柚皮甙具有抗氧化和抗炎作用，可能会对AD的病理生理学中的Aβ、α-突触核蛋白聚集、tau病理和认知功能产生改善作用：有研究表明，橙皮甙和柚皮甙可能对预防/治疗注意力缺失症有效。在对这些研究进行审查后，我们发现应就这一主题开展更多的研究。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Nutritional Neuroscience 医学-神经科学

CiteScore

8.50

自引率

2.80%

发文量

236

审稿时长

>12 weeks

期刊介绍： Nutritional Neuroscience is an international, interdisciplinary broad-based, online journal for reporting both basic and clinical research in the field of nutrition that relates to the central and peripheral nervous system. Studies may include the role of different components of normal diet (protein, carbohydrate, fat, moderate use of alcohol, etc.), dietary supplements (minerals, vitamins, hormones, herbs, etc.), and food additives (artificial flavours, colours, sweeteners, etc.) on neurochemistry, neurobiology, and behavioural biology of all vertebrate and invertebrate organisms. Ideally this journal will serve as a forum for neuroscientists, nutritionists, neurologists, psychiatrists, and those interested in preventive medicine.