Hormetic Effects of Bioactive Compounds from Foods, Beverages, and Food Dressing: The Potential Role in Spinal Cord Injury

Figure 1

Representation of molecules involved in oxidative stress and inflammation after spinal cord injury (SCI). On the left are depicted as the antioxidants that are present in low concentrations, while on the right are molecules that are present at higher levels causing oxidative stress. SOD: superoxide dismutase; CAT: catalase; GPX: glutathione peroxidase; GSH: glutathione; UA: uric acid; Nrf2: nuclear factor erythroid-derived 2; O2^•−: superoxide; H₂O₂: hydrogen peroxide; HO^•: hydroxyl radical; NO^•: nitric oxide; ONOO⁻: peroxynitrite; p38MAPK: p38 mitogen-activated protein kinase; NF-κB: nuclear factor kappa-light-chain-enhancer of activated B cells; TNF: tumor necrosis factor; IL: interleukin.