…can’t help it. It’s what I’m drawn to…
Just wanted to highlight a few presentations.
K.S. Panickar’s talk: “Purified type A polyphenols from cinnamon protect glial cells from ischemic injury by attenuating mitochondrial dysfunction and regulating intracellular calcium level”
Dietary polyphenols, naturally present in fruits and vegetables, exert neuroprotective effects in ischemic injury. The model used in the research was oxygen-glucose depravation to simulate the injury. They evaluated the protective effects of purified polyphenol fractions from components of cinnamon polyphenol extract (CPE) on key features of ischemic injury including: glial cell swelling, increased free radical production, increased intracellular calcium, mitochondrial dysfunction and reduction in glutamate uptake. Treatment with specific fractions of CPE reduced these markers.
–> Panickar suggests taking 1-3 grams of cinnamon a day 🙂
SN: One of the collaborators in the research was Integrity Nutraceuticals based in Spring Hill, TN. They are a worldwide supplier of innovative and ‘speciality nutraceutical’ ingredients, including amino acids, creatine, glucose support, joint and health care, sports nutrition, and specialty items.
J. Bournival’s poster: “Neuroprotection against high glucose-induced oxidative stress and apoptosis in neuronal cells”
This study evaluated the effect of two natural compounds, quercetin (a polyphenol) and sesamin (a lipophilic antioxidant) and their effects against high glucose-induced neuronal cell death. NGF-differentiated neuronal PC12 cells (cellular model for Parkinson’s disease) were incubated with high glucose. The authors demonstrated that the subsequent production of ROS and RNS diminished after quercetin or sesamin treatments. DNA fragmentation, Bax/Bcl-2 ratio, and nuclear translocation of the apoptosis-inducing factor (AIF) were significantly reduced by quercetin and sesamin. Finally, treatments with quercetin or sesamin reduced poly(ADP-ribose) polymerase (PARP) cleavage.
S. HONG’s poster: “Neuroprotective effect of maltol on oxidative stress-induced apoptosis of retinal ganglion cells”
Maltol, a naturally occurring organic compound, is typically used as a flavor enhancement. It is also known to have some free-radical scavenging activities. In their study, retinal ganglion cells (RGCs) were treated with 20uM of hydrogen perioxide for 6 hours with or without maltol. The authors conclude that the presence of maltol significantly reduced hydrogen peroxide-induced apoptosis of primary RGCs.