Estrés oxidativo en el infarto cerebral

  1. Silvia Ruiz-Crespo 1
  2. José María Trejo 1
  3. Celia Guerrero 1
  4. Pilar Muñiz 1
  5. Mónica Cavia 1
  6. Marta Herreros 1
  7. María Jesús Coma 1
  1. 1 Complejo Asistencial Universitario de Burgos
    info

    Complejo Asistencial Universitario de Burgos

    Burgos, España

    ROR https://ror.org/01j5v0d02

Revista:
Revista Electrónica de Biomedicina

ISSN: 1697-090X

Año de publicación: 2010

Número: 3

Páginas: 21-26

Tipo: Artículo

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Otras publicaciones en: Revista Electrónica de Biomedicina

Resumen

Several studies focus on flavonoid protection mechanisms in neurodegenerative diseases and neuronal cell death. It is known, that many of these compounds can reduce neuronal degeneration induced by ischemia and neurological deficit. In the present work, we review the role of the phenolic compound 3 Caffeoylquinic acid (chlorogenic acid) in cerebral infarction. This phenolic compound found widely in foods of vegetable origin is one of the principal compounds contributing to the antioxidant capacity of coffee. Chlorogenic acid may produce beneficial effects via multiple mechanisms of action, such as increasing nitric oxide levels in plasma, thereby in the regulation of the hypertension, which is one of the major risk factors for stroke and cardiovascular disease.

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