Bases moleculares del daño isquémico y efecto del aceite de oliva sobre el mismo
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2021-07-28
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Jaén: Universidad de Jaén
Resumen
[ES] El ictus, una de las primeras causas de muerte y discapacidad, se produce como consecuencia de la obstrucción del flujo sanguíneo en el cerebro y desencadena una cascada de mecanismos moleculares conocidos como cascada isquémica. Además, con la actual pandemia se ha observado que la COVID-19 aumenta el riesgo de desarrollar un ictus. El aceite de oliva, principal grasa de la dieta mediterránea, contiene diferentes compuestos bioactivos como los polifenoles que ejercen un efecto beneficioso en numerosas situaciones patológicas. En este TFG, mediante una revisión bibliográfica, se ha comprobado que el aceite de oliva y sus componentes no solo ayudan a minimizar el riesgo de ictus sino que también contrarrestan el daño producido por el mismo. Por tanto, aunque son necesarios más estudios, se corrobora el efecto beneficioso del aceite de oliva y sus componentes en el ictus.
[EN] Stroke, one of the leading causes of death and disability, occurs as a consequence of the obstruction of blood flow in the brain and triggers a cascade of molecular mechanisms known as the ischemic cascade. In addition, with the current pandemic, it has been observed that COVID-19 increases the risk of developing a stroke. Olive oil, the main fat in the Mediterranean diet, contains different bioactive compounds such as polyphenols that exert a beneficial effect in pathological situations. In this TFG, through a bibliographic review, it has been found that olive oil and its components not only help to minimize the risk of stroke but also counteract the damage caused by it. Therefore, although more studies are necessary, the beneficial effect of olive oil and its components in stroke is corroborated.
[EN] Stroke, one of the leading causes of death and disability, occurs as a consequence of the obstruction of blood flow in the brain and triggers a cascade of molecular mechanisms known as the ischemic cascade. In addition, with the current pandemic, it has been observed that COVID-19 increases the risk of developing a stroke. Olive oil, the main fat in the Mediterranean diet, contains different bioactive compounds such as polyphenols that exert a beneficial effect in pathological situations. In this TFG, through a bibliographic review, it has been found that olive oil and its components not only help to minimize the risk of stroke but also counteract the damage caused by it. Therefore, although more studies are necessary, the beneficial effect of olive oil and its components in stroke is corroborated.