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| 文獻摘要：海洋類胡蘿卜素-蝦青素和ω-3脂肪酸的神經(jīng)保護作用及含有二者的磷蝦油的前景 |
| 發(fā)布時間：2015/12/21 15:12:36 閱讀次數(shù)：239 |
海洋魚類和海鮮一直以來就被醫(yī)療機構(gòu)推薦為長期營養(yǎng)調(diào)節(jié)食品，它們可以保護心血管健康，阻礙神經(jīng)退化，并維持人體認知能力。多食用海鮮對神經(jīng)系統(tǒng)的裨益來自于攝入ω-3和ω-6多不飽和脂肪酸，n-3/n-6多不飽和脂肪酸和抗氧化物質(zhì)。最佳的n-3/n-6多不飽和脂肪酸配比可以有效的控制炎癥反應(yīng)，從而阻止神經(jīng)系統(tǒng)疾病的發(fā)生和惡化。此外，利用抗氧化物質(zhì)蝦青素（目前在鮭魚，蝦，和龍蝦中）進行的體內(nèi)實驗及臨床研究表明其在治療由自由基引起的神經(jīng)衰退及認知減退中具有理想的結(jié)果。本綜述展示了最先進的利用n-3/n-6多不飽和脂肪酸配及蝦青素作為保健品的方法來治療中樞神經(jīng)系統(tǒng)氧化導(dǎo)致的神經(jīng)衰退性疾病。同時，本文通篇討論了基本的“神經(jīng)興奮”理論。最后，本文也展示了上述抗炎癥及抗氧化自然組合物質(zhì)（在磷蝦油中發(fā)現(xiàn)）的前景。
Neuroprotective properties of the marine carotenoid astaxanthin and omega-3 fatty acids, and perspectives for the natural combination of both in krill oil
The consumption of marine fishes and general seafood has long been recommended by several medical authorities as a long-term nutritional intervention to preserve mental health, hinder neurodegenerative processes, and sustain cognitive capacities in humans. Most of the neurological benefits provided by frequent seafood consumption comes from adequate uptake of omega-3 and omega-6 polyunsaturated fatty acids, n-3/n-6 PUFAs, and antioxidants. Optimal n-3/n-6 PUFAs ratios allow efficient inflammatory responses that prevent the initiation and progression of many neurological disorders. Moreover, interesting in vivo and clinical studies with the marine antioxidant carotenoid astaxanthin (present in salmon, shrimp, and lobster) have shown promising results against free radical-promoted neurodegenerative processes and cognition loss. This review presents the state-of-the-art applications of n-3/n-6 PUFAs and astaxanthin as nutraceuticals against neurodegenerative diseases associated with exacerbated oxidative stress in CNS. The fundamental "neurohormesis" principle is
discussed throughout this paper. Finally, new perspectives for the application of a natural combination of the aforementioned anti-inflammatory and antioxidant agents (found in krill oil) are also presented herewith.
Barros MP, Poppe SC, Bondan EF
Nutrients. 2014, 6(3):1293-1317.
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