黄酮类物质改善认知功能障碍作用机制的研究进展

富含黄酮类的食物与其代谢产物可以共同作用于机体细胞、分子，促进认知功能。它们能特异性结合ERK和P13-K/Akt信号通路，增强神经保护蛋白、神经调节蛋白的表达，增加神经元的数量，改善神经元形态，加强递质传递。同时，它们能通过增加脑血流量和激活海马神经元，抑制诱发神经元凋亡的神经毒性物质，阻止β淀粉样前体蛋白的聚合和加工，维持关键脑区突触链接的数量和质量，以延迟AD样疾病或相关神经退行性疾病的发生和发展。本文主要总结了黄酮类化合物对神经退行性疾病发展的延缓作用及相关机制，为后期研究提供思路。

Advances in Stydying on the effects of Flavonoids on cognition and dementia

The direct interactions of avonoid-rich foods and their metabolites with cellular and molecular targets can improve cognitive function. For example, their specific combination of ERK and P13-Kinase/Akt signal pathways has been shown to enhance the expression of neuroprotective and regulatory proteins and increase the number of, and connections between neurons. In addition, avonoids increase cerebral blood flow and activate neurogenesis in the hippocampus and inhibit neuronal apoptosis induced by neurotoxic species and prevent amyloidβaggregation and processing. All these processes act to maintain quantity and quality of synaptic links in key brain regions and thus avonoids have the ability to delay the initiation of and/or the development of AD-like pathology or related neurodegenerative disease. This review mainly summarizes the effect and the mechanisms of flavonoids on the progression of neurodegenerative pathologies, which provides new ideas for later researchs.