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| 文獻摘要：海洋類胡蘿卜素-蝦青素和ω-3脂肪酸的神經保護作用及含有二者的磷蝦油的前景 |
| 發布時間：2015/12/21 15:12:36 閱讀次數：239 |
海洋魚類和海鮮一直以來就被醫療機構推薦為長期營養調節食品，它們可以保護心血管健康，阻礙神經退化，并維持人體認知能力。多食用海鮮對神經系統的裨益來自于攝入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。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，從而阻止神經系統疾病的發生和惡化。此外，利用抗氧化物質蝦青素（目前在鮭魚，蝦，和龍蝦中）進行的體內實驗及臨床研究表明其在治療由自由基引起的神經衰退及認知減退中具有理想的結果。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系統氧化導致的神經衰退性疾病。同時，本文通篇討論了基本的“神經興奮”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（在磷蝦油中發現）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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