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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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
格式: Artigo
語言:Inglês
出版: Springer-Verlag 2013
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Original Article
在線閱讀: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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