Parkinson’s disease (PD) is a progressive neurodegenerative disorder that is characterized by a loss of dopaminergic neurons, leading to bradykinesia, rigidity, tremor at rest, and postural instability, as well as non-motor symptoms such as olfactory impairment, pain, autonomic dysfunction, impaired sleep, fatigue, and behavioral changes. The pathogenesis of PD is believed to involve oxidative stress, disruption to mitochondria, alterations to the protein α-synuclein, and neuroinflammatory processes. There is currently no cure for the disease. Polyphenols are secondary metabolites of plants, which have shown benefit in several experimental models of PD. Intake of polyphenols through diet is also associated with lower PD risk in humans. In this review, we provide an overview of the pathology of PD and the data supporting the potential neuroprotective capacity of increased polyphenols in the diet. Evidence suggests that the intake of dietary polyphenols may inhibit neurodegeneration and the progression of PD. Polyphenols appear to have a positive effect on the gut microbiome, which may decrease inflammation that contributes to the disease. Therefore, a diet rich in polyphenols may decrease the symptoms and increase quality of life in PD patients.

中文翻译：

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帕金森病的病理学和膳食多酚的潜在益处

帕金森病 (PD) 是一种进行性神经退行性疾病，其特征是多巴胺能神经元丧失，导致运动迟缓、强直、静息时震颤和姿势不稳定，以及嗅觉障碍、疼痛、自主神经功能障碍等非运动症状、睡眠受损、疲劳和行为改变。PD 的发病机制被认为涉及氧化应激、线粒体破坏、蛋白质 α-突触核蛋白的改变和神经炎症过程。目前尚无治愈该疾病的方法。多酚是植物的次生代谢产物，在多个 PD 实验模型中已显示出益处。通过饮食摄入多酚也与降低人类帕金森病风险有关。在这篇综述中，我们概述了帕金森病的病理学，以及支持饮食中增加多酚的潜在神经保护能力的数据。有证据表明，摄入膳食多酚可以抑制神经退行性变和帕金森病的进展。多酚似乎对肠道微生物群有积极影响，这可能会减少导致疾病的炎症。因此，富含多酚的饮食可以减轻帕金森病患者的症状并提高生活质量。