Title:Mediterranean Diet, Brain and Muscle: Olive Polyphenols and Resveratrol Protection in Neurodegenerative and Neuromuscular Disorders
Volume: 28
Issue: 37
Author(s): Carla Petrella*, Maria Grazia Di Certo, Francesca Gabanella, Christian Barbato, Flavio Maria Ceci, Antonio Greco, Massimo Ralli, Antonella Polimeni, Antonio Angeloni, Cinzia Severini, Mario Vitali, Giampiero Ferraguti, Mauro Ceccanti, Marco Lucarelli, Carola Severi and Marco Fiore*
Affiliation:
- Institute of Biochemistry and Cell Biology, Section of Neurobiology, (IBBC-CNR), Rome,Italy
- Institute of Biochemistry and Cell Biology, Section of Neurobiology, (IBBC-CNR), Rome,Italy
Keywords:
Olive polyphenols, resveratrol, microbiota, aging, alcohol-related brain disorders, SMA, ALS, DMD.
Abstract: The Mediterranean diet is worldwide recognized as a good prototype of nutrition
due to the conspicuous intake of olive oil, nuts, red wine, legumes, fruit, and vegetables, all
fundamental elements rich in antioxidant substances and polyphenols. Polyphenols are a
wide range of phytochemicals and/or synthetic chemical compounds with proven beneficial
properties for human health. In the present review, we critically summarize the wellcharacterized
antioxidant and anti-inflammatory properties of polyphenols contained in the
olives and extra virgin olive oil and of resveratrol, a non-flavonoid phenolic compound. We
discuss the potential use of these polyphenols as pharmaceutical formulations for the treatment
of human diseases. We also show the emerging importance of their consumption in
the prevention and management of crucial neurodegenerative conditions (alcohol-related
brain disorders and aging) and in neuromuscular disorders (Spinal Muscular Atrophy and
Amyotrophic Lateral Sclerosis and Duchenne Muscular Dystrophy), where oxidative stress
plays a predominant role.
