Dietary Polyphenols in the Prevention of Stroke
Abstract
Polyphenols have an important protective role against a number of diseases, such as atherosclerosis, brain dysfunction, stroke, cardiovascular diseases, and cancer. Cardiovascular diseases are the number one cause of death worldwide: more people die annually from cardiovascular diseases than from any other cause. The most important behavioural risk factors of heart disease and stroke are unhealthy diet, physical inactivity, tobacco use, and excess alcohol intake. The dietary consumption of polyphenols has shown to be inversely associated with morbidity and mortality by cardio- and cerebrovascular diseases. It is well-known that the protective effects of polyphenols in vivo depend on the grade how they are extracted from food and on their intestinal absorption, metabolism, and biological action with target tissues. The aim of this review was to summarise the relation between polyphenols of different plant sources and stroke in human intervention studies, animal models, and in vitro studies.
多酚对许多疾病有重要的保护作用，如动脉粥样硬化、脑功能障碍、中风、心血管疾病和癌症。心血管疾病是全球头号死亡原因:每年死于心血管疾病的人比死于其他任何原因的人都多。心脏病和中风最重要的行为风险因素是不健康的饮食、缺乏运动、吸烟和过量饮酒。从饮食中摄入多酚已证明与心脑血管疾病的发病率和死亡率成反比。众所周知，多酚在体内的保护作用取决于它们从食物中提取的等级，以及它们在肠道的吸收、代谢和与目标组织的生物作用。本文综述了不同植物源多酚在人类干预研究、动物模型和体外研究中与脑卒中的关系。
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