Spices and Huntington's disease

R. Balakrishnan, T. Manivasagam, A. Justin Thenmozhi, Mohamed Musthafa Essa, N. Elangovan*

*المؤلف المقابل لهذا العمل

نتاج البحث

ملخص

Spices are used as flavouring and scrumptious agents that exhibit a wide range of pharmacological activities. The Indian spices add aroma and fragrance to foods. A few spices and contain many important chemical constituents in the form of essential oils, oleoresin, oleogu and resins, which are used for health and medicinal purposes. Central nervous system disorders are of greater importance and it has been evident in traditional books that spices can protect and cure neuronal ailments. Many spices found in India such as turmeric, pepper, ginger, cloves, cinnamon, onion, garlic and nutmeg are used for culinary purpose and have been found to have reported specific activities against brain disorders. This review focuses on the importance of spices in therapeutics of Huntington's disease by targeting mitochondrial and proteasome dysfunction, oxidative stress, inflammation and apoptosis.

اللغة الأصليةEnglish
عنوان منشور المضيفFood for Huntington's Disease
ناشرNova Science Publishers, Inc.
الصفحات87-104
عدد الصفحات18
رقم المعيار الدولي للكتب (الإلكتروني)9781536138559
رقم المعيار الدولي للكتب (المطبوع)9781536138542
حالة النشرPublished - أبريل 16 2018

ASJC Scopus subject areas

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