Hormetic Effects of Bioactive Compounds from Foods, Beverages, and Food Dressing: The Potential Role in Spinal Cord Injury.

Anna Lucia Fedullo,Ilaria Peluso,Elisabetta Toti,Paolo Giannotta,Marco Bernardi,Anna Raguzzini,Federica Alviti,Tommaso Sciarra,Mario Ciccotti

doi:10.1155/2021/6615752

Abstract

Spinal cord injury (SCI) is a damage or trauma to the spinal cord resulting in a total or partial loss of motor and sensory function. SCI is characterized by a disequilibrium between the production of reactive oxygen species and the levels of antioxidant defences, causing oxidative stress and neuroinflammation. This review is aimed at highlighting the hormetic effects of some compounds from foods, beverages, and food dressing that are able to reduce oxidative stress in patients with SCI. Although curcumin, ginseng, and green tea have been proposed for SCI management, low levels of antioxidant vitamins have been reported in individuals with SCI. Mediterranean diet includes food rich in vitamins and antioxidants. Moreover, food dressing, including spices, herbs, and extra virgin olive oil (EVOO), contains multiple components with hormetic effects. The latter involves the activation of the nuclear factor erythroid-derived 2, consequently increasing the antioxidant enzymes and decreasing inflammation. Furthermore, EVOO improves the bioavailability of carotenoids and could be a delivery system for bioactive compounds. In conclusion, Mediterranean dressing in addition to plant foods can have an important effect on redox balance in individuals with SCI.

Highlights

A spinal cord injury (SCI) is a condition that significantly impairs an individual’s functional status, quality of life, and social independence
Ginseng, and green tea have been proposed for SCI management, low levels of antioxidant vitamins have been reported in individuals with SCI
Rats with SCI treated with resveratrol- and puerarin-loaded nanoparticles showed a decrease of GSH, superoxide dismutase (SOD), and CAT antioxidant levels [122]

Summary

Introduction

A spinal cord injury (SCI) is a condition that significantly impairs an individual’s functional status, quality of life, and social independence (disability). The different sites and the size of SCI can cause variable degrees of impairment from partial loss of motor or sensory function to complete paralysis below the injured spinal cord level, loss of bowel and/or bladder control, autonomic dysfunction (including in high SCI autonomic dysreflexia), and exaggerated reflex activities, as well as pain [3,4,5,6,7,8]. Based on these impairments, the interaction with the environment determines the different degrees of disability consequent to SCI. The aim of the present work is to review the hormetic effects of bioactive compounds from foods, beverages, and food dressing (olive oil, spices, and herbs) to reduce oxidative stress in patients with SCI

Oxidative Stress in Spinal Cord Injury

Dietary Antioxidants in Spinal Cord Injury

Conclusion

Disclosure