Ginseng: a promising neuroprotective strategy in stroke.
Ginseng: a promising neuroprotective strategy in stroke.
复制标题
DOI：
10.3389/fncel.2014.00457
复制
发表时间：
2014
影响因子：
5.3
通讯作者：
Doré S
中科院分区：
文献类型：
--
作者：
Rastogi V;Santiago-Moreno J;Doré S
人参是世界上使用最广泛的草药之一。几个世纪以来，它一直被用于治疗各种疾病和提高免疫力;特别是在亚洲国家。传统草药中最常见的人参变种是人参，它是由人参的去皮和干燥的根制成的。人参被认为是一种有效的治疗各种神经系统疾病的方法，包括中风和其他急性和慢性神经退行性疾病。人参的神经保护作用集中在维持体内平衡。这篇综述涉及一个全面的文献检索，突出了人参的假定神经保护作用的方面，重点是中风。通过抑制各种促炎介质减轻炎症，沿着通过各种机制抑制氧化应激，包括激活细胞保护性转录因子Nrf 2，导致活性氧减少，可以解释其神经保护功效。它还可以防止中风导致的神经元死亡，从而减少解剖和功能性中风损伤。虽然有各种各样的研究调查了人参治疗疾病的功效所涉及的机制，但仍有许多需要澄清。包括随机对照临床试验在内的体外和体内研究对于深入了解人参及其实际应用是必要的。
Ginseng is one of the most widely used herbal medicines in the world. It has been used in the treatment of various ailments and to boost immunity for centuries; especially in Asian countries. The most common ginseng variant in traditional herbal medicine is ginseng, which is made from the peeled and dried root of Panax Ginseng. Ginseng has been suggested as an effective treatment for a vast array of neurological disorders, including stroke and other acute and chronic neurodegenerative disorders. Ginseng’s neuroprotective effects are focused on the maintenance of homeostasis. This review involves a comprehensive literature search that highlights aspects of ginseng’s putative neuroprotective effectiveness, focusing on stroke. Attenuation of inflammation through inhibition of various proinflammatory mediators, along with suppression of oxidative stress by various mechanisms, including activation of the cytoprotective transcriptional factor Nrf2, which results in decrease in reactive oxygen species, could account for its neuroprotective efficacy. It can also prevent neuronal death as a result of stroke, thus decreasing anatomical and functional stroke damage. Although there are diverse studies that have investigated the mechanisms involved in the efficacy of ginseng in treating disorders, there is still much that needs to be clarified. Both in vitro and in vivo studies including randomized controlled clinical trials are necessary to develop in-depth knowledge of ginseng and its practical applications.
登录
查看更多内容
影响因子：
8.3
作者：
GARCIA, JH;WAGNER, S;HU, XJ
通讯作者：
HU, XJ
影响因子：
6.3
作者：
Denes, Adam;Vidyasagar, Rishma;Allan, Stuart M.
通讯作者：
Allan, Stuart M.
影响因子：
2.2
作者：
Cheon, So Yeong;Cho, Kyoung Joo;Kim, Gyung Whan
通讯作者：
Kim, Gyung Whan
影响因子：
6.3
作者：
Hayakawa, Kazuhide;Nakano, Takafumi;Fujiwara, Michihiro
通讯作者：
Fujiwara, Michihiro
DOI：
10.1016/s1043-4526(08)00401-4
发表时间：
2009-01-01
期刊：
ADVANCES IN FOOD AND NUTRITION RESEARCH, VOL 55
影响因子：
--
作者：
Christensen, Lars P.
通讯作者：
Christensen, Lars P.