Abstract
Neuroinflammation is a pathological feature of quite a number of Central Nervous System diseases such as Alzheimer and Parkinson’s disease among others. The hallmark of brain neuroinflammation is the activation of microglia, which are the immune resident cells in the brain and represents the first line of defense when injury or disease occur. Microglial activated cells can adopt different phenotypes to carry out its diverse functions. Thus, the shift into pro-inflammatory/neurotoxic or anti-inflammatory/neuroprotective phenotypes, depending of the brain environment, has totally changed the understanding of microglia in neurodegenerative disease. For this reason, novel therapeutic strategies which aim to modify the microglia polarization are being developed. Additionally, the understanding of how nutrition may influence the prevention and/or treatment of neurodegenerative diseases has grown greatly in recent years. The protective role of Mediterranean diet (MD) in preventing neurodegenerative diseases has been reported in a number of studies. The Mediterranean dietary pattern includes as distinctive features the moderate intake of red wine and extra virgin olive oil, both of them rich in polyphenolic compounds, such as resveratrol, oleuropein and hydroxytyrosol and their derivatives, which have demonstrated anti-inflammatory effects on microglia on in vitro studies. This review summarizes our understanding of the role of dietary phenolic compounds characteristic of the MD in mitigating microglia-mediated neuroinflammation, including explanation regarding their bioavailability, metabolism and blood–brain barrier.
Highlights
Among age-related diseases, neurodegenerative disorders are the most prevalent
This review summarizes the evidence of the role of certain dietary phenolic compounds characteristic of the Mediterranean diet (MD) in mitigating microglia-mediated neuroinflammation by inhibiting key signaling pathways
The study of the antineuroinflammatory activity of HT in microglial cells lines remain nowadays unexplored, being an interesting line of research that will be take in consideration for the scientific community
Summary
Among age-related diseases, neurodegenerative disorders are the most prevalent. According to the World Health Organization (WHO), worldwide, around 50 million people have dementia, and every year, there are nearly 10 million new cases. This observation has been related with the presence of a superior working memory performance and lower levels of depressive symptoms associated to the life style pattern including the diet (Fastame et al, 2014a,b, 2015; Fastame and Penna, 2014) This potential of MD in preventing neurodegenerative disorders has been mainly related with its high content in plant foods: fruits and vegetables and olive oil, sources of an array of bioactive compounds (Morris et al, 2006; Scarmeas et al, 2006, 2009; Féart et al, 2010, 2013; Kelsey et al, 2010; Nooyens et al, 2011; Scapagnini et al, 2011; Tangney et al, 2011; Alcalay et al, 2012; Davinelli et al, 2014; Angeloni et al, 2017; Figueira et al, 2017). Modulation of SOCS-1 dependent PI3K/Akt signaling cascade Reduction of ROS, SOD, p38, PI3K/Akt, NF-κB activation, NO, and iNOS
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