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Current Medicinal Chemistry

Editor-in-Chief

ISSN (Print): 0929-8673
ISSN (Online): 1875-533X

Review Article

Mediterranean Diet, Brain and Muscle: Olive Polyphenols and Resveratrol Protection in Neurodegenerative and Neuromuscular Disorders

Author(s): Carla Petrella*, Maria Grazia Di Certo, Francesca Gabanella, Christian Barbato, Flavio Maria Ceci, Antonio Greco, Massimo Ralli, Antonella Polimeni, Antonio Angeloni, Cinzia Severini, Mario Vitali, Giampiero Ferraguti, Mauro Ceccanti, Marco Lucarelli, Carola Severi and Marco Fiore*

Volume 28 , Issue 37 , 2021

Published on: 25 August, 2021

Page: [7595 - 7613] Pages: 19

DOI: 10.2174/0929867328666210504113445

Price: $65

Abstract

The Mediterranean diet is worldwide recognized as a good prototype of nutrition due to the conspicuous intake of olive oil, nuts, red wine, legumes, fruit, and vegetables, all fundamental elements rich in antioxidant substances and polyphenols. Polyphenols are a wide range of phytochemicals and/or synthetic chemical compounds with proven beneficial properties for human health. In the present review, we critically summarize the wellcharacterized antioxidant and anti-inflammatory properties of polyphenols contained in the olives and extra virgin olive oil and of resveratrol, a non-flavonoid phenolic compound. We discuss the potential use of these polyphenols as pharmaceutical formulations for the treatment of human diseases. We also show the emerging importance of their consumption in the prevention and management of crucial neurodegenerative conditions (alcohol-related brain disorders and aging) and in neuromuscular disorders (Spinal Muscular Atrophy and Amyotrophic Lateral Sclerosis and Duchenne Muscular Dystrophy), where oxidative stress plays a predominant role.

Keywords: Olive polyphenols, resveratrol, microbiota, aging, alcohol-related brain disorders, SMA, ALS, DMD.


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