Potential role of hydroxytyrosol in neuroprotection
Chen Chen, Qidi Ai, Yuhui Wei
Abstract
Hydroxytyrosol (HT) is a food-sourced phenolic phytochemical with anti-oxidant and anti-inflammatory properties. Adherence to a Mediterranean diet (MD) based on extra virgin olive oil (EVOO), of which HT is one of the principal components, is beneficial for reducing the incidence of chronic neurodegenerative diseases and improving cognitive ability. Accumulating evidence indicates that HT exhibits neuroprotective effects on multiple neurological disorders and neuropathophysiological conditions. Therefore, this paper reviews researches of HT related to nervous system in vitro and in vivo and mechanisms of action, in order to provide the latest views on the beneficial properties of HT in preventing or resisting neurological disorders including chronic neurodegenerative diseases and other neurological diseases, and neuropathophysiological conditions comprising neuroinflammation and neuroregeneration, etc.