Antioxidants and neurodegenerative eye disease.

IF 7.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Critical reviews in food science and nutrition Pub Date : 2024-09-01 Epub Date: 2023-06-13 DOI:10.1080/10408398.2023.2215865
Yuliya Semenova, Geir Bjørklund
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Abstract

Neurodegenerative ocular disorders mostly develop with aging and present great complications in the quality of life. Glaucoma and age-related macular degeneration (ARMD) rank as the third and fourth leading causes of blindness and low vision. Oxidative stress is one factor in the pathogenesis of neurodegenerative eye disease. In addition, ocular ischemia and neuroinflammation play an important role. It can be hypothesized that the influence of antioxidants through diet or oral supplementation can counteract the harmful effects of reactive oxygen species accumulated secondary to oxidative stress, ischemia, and inflammation. A range of studies has been published over the past decades focusing on the possible adjuvant effect of antioxidants in ARMD, while there were fewer reports on the potential role of antioxidants in glaucoma. Although certain reports demonstrated positive results, others were discouraging. As there is a controversy between the studies favoring and disfavoring supplementation with different types of antioxidants, it is important to revise the existing evidence on the role of antioxidants in neurodegenerative ocular disorders with a special focus on glaucoma and ARMD.

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抗氧化剂与神经退行性眼病
神经退行性眼部疾病大多随着年龄的增长而发生,对生活质量造成极大的影响。青光眼和老年性黄斑变性(ARMD)是导致失明和视力低下的第三和第四大原因。氧化应激是神经退行性眼病的发病机制之一。此外,眼部缺血和神经炎症也起着重要作用。可以假设,通过饮食或口服补充抗氧化剂可以抵消氧化应激、缺血和炎症所积累的活性氧的有害影响。在过去的几十年中,发表了一系列研究报告,重点关注抗氧化剂对急性动脉硬化性痴呆可能产生的辅助作用,而关于抗氧化剂在青光眼中的潜在作用的报告则较少。虽然某些报告显示了积极的结果,但其他报告却令人沮丧。由于赞成和不赞成补充不同类型抗氧化剂的研究之间存在争议,因此有必要对抗氧化剂在眼部神经退行性疾病中作用的现有证据进行修订,并特别关注青光眼和 ARMD。
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来源期刊
CiteScore
22.60
自引率
4.90%
发文量
600
审稿时长
7.5 months
期刊介绍: Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.
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