Phytochemicals (small, nonenergetic molecules of plant origin) are naturally occurring bioactive compounds found in edible fruits, plants, vegetables, and herbs. Unlike vitamins and minerals, phytochemicals are not needed for the maintenance of cell viability, but they play a vital role in protecting neural cells from inflammation and oxidative stress associated with normal aging and acute and chronic age-related brain diseases. Their effects (anti-inflammatory, antioxidant, anticarcinogenic) at realistic doses that may contribute to the putative benefits of foods
It is well known that inflammation and oxidative stress are closely associated with the pathogenesis of neurotraumatic (stroke, spinal cord injury, and traumatic brain injury), neurodegenerative (Alzheimer disease, Parkinson disease, amyotrophic lateral sclerosis), and neuropsychiatric (depression, schizophrenia, and attention deficit hyperactivity disorder) diseases. Anti-inflammatory and antioxidant effects of phytochemicals have been suggested to delay or alleviate neuroinflammation and oxidative stress associated with the pathogenesis of neurotraumatic, neurodegenerative and neuropsychiatric diseases.
Neuroprotective Effects of Phytochemicals in Neurological Disorders aims to present readers with a comprehensive and cutting edge text on the effects of phytochemicals on the brain and neurological disorders in a manner useful to students and teachers, as well as to researchers, dietitians, nutritionists, and physicians.