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| 文献摘要：海洋类胡萝卜素-虾青素和ω-3脂肪酸的神经保护作用及含有二者的磷虾油的前景 |
| 发布时间：2015/12/21 15:12:36 阅读次数：239 |
海洋鱼类和海鲜一直以来就被医疗机构推荐为长期营养调节食品，它们可以保护心血管健康，阻碍神经退化，并维持人体认知能力。多食用海鲜对神经系统的裨益来自于摄入ω-3和ω-6多不饱和脂肪酸，n-3/n-6多不饱和脂肪酸和抗氧化物质。最佳的n-3/n-6多不饱和脂肪酸配比可以有效的控制炎症反应，从而阻止神经系统疾病的发生和恶化。此外，利用抗氧化物质虾青素（目前在鲑鱼，虾，和龙虾中）进行的体内实验及临床研究表明其在治疗由自由基引起的神经衰退及认知减退中具有理想的结果。本综述展示了最先进的利用n-3/n-6多不饱和脂肪酸配及虾青素作为保健品的方法来治疗中枢神经系统氧化导致的神经衰退性疾病。同时，本文通篇讨论了基本的“神经兴奋”理论。最后，本文也展示了上述抗炎症及抗氧化自然组合物质（在磷虾油中发现）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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