Neuroprotective and Anti-inflammatory Properties of a Coffee Component in the MPTP Model of Parkinson’s Disease

Consumption of coffee is associated with reduced risk of Parkinson’s disease (PD), an effect that has largely been attributed to caffeine. However, coffee contains numerous components that may also be neuroprotective. One of these compounds is eicosanoyl-5-hydroxytryptamide (EHT), which ameliorates...

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Detalhes bibliográficos
Main Authors: Lee, Kang-Woo, Im, Joo-Young, Woo, Jong-Min, Grosso, Hilary, Kim, Yoon-Seong, Cristovao, Ana Clara, Sonsalla, Patricia K., Schuster, David S., Jalbut, Marla M., Fernandez, Jose R., Voronkov, Michael, Junn, Eunsung, Braithwaite, Steven P., Stock, Jeffry B., Mouradian, M. Maral
Formato: Artigo
Idioma:Inglês
Publicado em: Springer-Verlag 2013
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Original Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC3557367/
https://ncbi.nlm.nih.gov/pubmed/23296837
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13311-012-0165-2
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