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Generation of Human Neurons and Oligodendrocytes from Pluripotent Stem Cells for Modeling Neuron-Oligodendrocyte Interactions
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Neurotrophins' Modulation by Olive Polyphenols.

Valentina Carito, Mauro Ceccanti, Luigi Tarani

  • 1Istituto di Biologia Cellulare e Neurobiologia. CNR, Institute of Cell Biology and Neurobiology. CNR, Via del Fosso di Fiorano 64, 00143 Roma, Italy. marco.fiore@cnr.it.

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Dietary polyphenols, abundant in olives and olive oil, offer neuroprotection by combating oxidative stress and inflammation. They may also enhance neurotrophic factors, aiding in the prevention of neurodegenerative and cardiometabolic diseases.

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Area of Science:

  • Nutritional Neuroscience
  • Molecular Biology

Background:

  • Polyphenols are dietary micronutrients abundant in foods like olives and olive oil.
  • Evidence suggests polyphenols possess neuroprotective properties against oxidative stress, inflammation, apoptosis, and mitochondrial dysfunction.

Purpose of the Study:

  • To review the literature on dietary polyphenol intake and its role in neuroprotection.
  • To explore the impact of polyphenols on neurotrophic factors and their potential in preventing neurological and cardiometabolic diseases.

Main Methods:

  • Literature review of animal models and human clinical studies.
  • Analysis of polyphenol mechanisms including oxidative stress control and neurotrophin regulation.

Main Results:

  • Dietary polyphenols attenuate oxidative stress and reduce the risk of neurodegenerative diseases like Alzheimer's and Parkinson's.
  • Polyphenols may regulate neurotrophins such as nerve growth factor (NGF) and brain-derived neurotrophic factor (BDNF).
  • These neurotrophic factors are involved in neuronal survival, growth, and energy metabolism.

Conclusions:

  • Understanding polyphenol effects on neurotrophins and their receptors is crucial for drug discovery.
  • Dietary polyphenols show potential for preventing neurological and cardiometabolic diseases.