A critical analysis on the concentrations of phenolic compounds tested using in vitro and in vivo Parkinson's disease models

• Published in: Critical reviews in food science and nutrition Vol. 64; no. 19; pp. 6596 - 6615
• Main Authors: Perdigão, José Messias, Teixeira, Bruno José Brito, Carvalho-da-Silva, Vinicius, Prediger, Rui Daniel, Lima, Rafael Rodrigues, Rogez, Herve
• Format: Journal Article
• Language: English
• Published: United States Taylor & Francis 25.07.2024; Taylor & Francis Ltd
• Subjects: Animals; bioactive compounds; Bioavailability; Biological Availability; Design of experiments; Disease Models, Animal; Experimental design; Humans; In vivo methods and tests; Movement disorders; natural antioxidants; Neurodegenerative diseases; Neuroprotection; Neuroprotective Agents - pharmacokinetics; Neuroprotective Agents - pharmacology; Parkinson Disease - drug therapy; Parkinson's disease; Phenolic compounds; Phenols; Phenols - analysis; Phenols - pharmacokinetics; Phenols - pharmacology; bioactive compounds; Parkinson’s disease; natural antioxidants

Phenolic compounds (PCs) have neuroprotective effects with potential to prevent or slower the progression of Parkinson's disease (PD). However, whether the PCs neuroprotective effects can be observed under their dietary concentrations remains unclear. Therefore, we searched for the most cited a...