Natural polyphenols in central nervous system disorders – A review

Ms. Akansha Singh


Polyphenols are widespread constituent present in plants that provide a shield against various stress-causing factors.
They are naturally present in our diet and their consumption is inversely associated with harmful central nervous
system-related variables due to stress. The rich source of polyphenol is tea, coffee, vegetables, cocoa, etc. Cocoa is
also a very rich source of polyphenol origin. Flavon-3-ols, cocoa reduces of the risk of stroke, myocardial infarction,
diabetics, as well as healthier systematic inflammation in endothelial lipid dependent on blood flow and the insulin
immune to blood pressure. The cardiometabolic safety was also linked to flavonoids quercetin and stilbene resveratrol.
Flavonoids and other polyphenols are all-encompassing plant chemicals that perform a number of bionomic functions
for their home plant. Polyphenol dietary consumption is known for decreased oxidative stress. Intake of polyphenols in
the form of diet well known for reduced oxidative stress. Reduced oxidative stress causes the suppression of the risk of
associated neurodegenerative diseases, such as, Alzheimer’s disease (AD), stroke, multiple sclerosis (MS), Parkinson’s
disease (PD) and Huntington’s disease (HD). Consequently, the analysis indicates that polyphenol beneficial effects
on human brain activity and this review describe these implications by discussing the latest mechanistic hypothesis.

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