Plant foods, including fruits, vegetables, herbs and spices and certain oils have been consistently identified as key components of dietary patterns that reduce risk for the development of chronic diseases, including atherosclerotic cardiovascular disease, Alzheimer's disease, type II diabetes mellitus and some cancers.  Recent epidemiological evidence has identified non-essential compounds, such as (poly)phenols that contribute favorably to the diet-disease relationship, presumably through their ability to modulate processes of oxidative stress/damage and inflammation.  Anthocyanins and procyanidins are among those compounds showing systemic biological activity as well as neuronal activity.  This presentation will discuss processes underlying disease, such as oxidative stress and inflammation and their relationship to chronic disease development, sources and inducers of oxidative stress and inflammation and impacts on neuronal signaling, and foods/food components and extracts that show biological activity systemically and centrally.

Systemic and neuronal cross-talk:  Effects of nature's products

244th National Meeting (2012)

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