Chapter 12. Mitigation of Oxidative Stress and Inflammatory Signaling by Fruit and Walnut Polyphenols: Implications for Cognitive Aging

  1. Celestino Santos-Buelga Professor2,
  2. Maria Teresa Escribano-Bailon Lecturer3 and
  3. Vincenzo Lattanzio Professor4
  1. James A. Joseph,
  2. Barbara Shukitt-Hale and
  3. Lauren M. Willis

Published Online: 20 APR 2010

DOI: 10.1002/9781444323375.ch12

Recent Advances in Polyphenol Research, Volume 2

Recent Advances in Polyphenol Research, Volume 2

How to Cite

Joseph, J. A., Shukitt-Hale, B. and Willis, L. M. (2010) Mitigation of Oxidative Stress and Inflammatory Signaling by Fruit and Walnut Polyphenols: Implications for Cognitive Aging, in Recent Advances in Polyphenol Research, Volume 2 (eds C. Santos-Buelga, M. T. Escribano-Bailon and V. Lattanzio), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444323375.ch12

Editor Information

  1. 2

    Food Chemistry Department of Analytical Chemistry, Nutrition and Food Science Faculty of Pharmacy University of Salamanca, Spain

  2. 3

    Area of Food Technology, Technical School of ‘Zamora’ University of Salamanca, Spain

  3. 4

    Plant Biochemistry and Physiology, Department of Agro-Environmental Sciences, Chemistry and Plant Protection, Faculty of Agricultural Sciences, University of Foggia, Italy

Author Information

  1. USDA-ARS, Human Nutrition Research Center on Aging at Tufts University, 711 Washington Street, Boston, MA 02111, USA

Publication History

  1. Published Online: 20 APR 2010
  2. Published Print: 18 JUN 2010

Book Series:

  1. Recent Advances in Polyphenol Research

Book Series Editors:

  1. Vincenzo Lattanzio

Series Editor Information

  1. University of Foggia, Italy

ISBN Information

Print ISBN: 9781405193993

Online ISBN: 9781444323375

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Keywords:

  • fruit and walnut polyphenols - oxidative stress (OS) mitigation;
  • long-term OS and inflammatory (INF) insults - cognitive aging factors;
  • OS/INF intracellular signalling;
  • fruit polyphenols as neuroprotective agents;
  • colorful fruits and vegetables - reducing age-related OS sensitivity;
  • berry fruits and grapes - impacting cognitive and motor function;
  • polyunsaturated fatty acids (PUFAs) and cognition - animal studies;
  • polyphenolics-high foods - age-related brain dysfunction adjunctive

Summary

This chapter contains sections titled:

  • Introduction

  • Oxidative stress/inflammatory interactions

  • Nutritional interventions

  • References