The role of egg-derived nutrients in Alzheimer's disease: Exploring potential benefits and biological insights

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience Pub Date : 2024-09-12 DOI:10.1016/j.fbio.2024.105096

Md Salahuddin , Ahmed A.A. Abdel-Wareth , Ahmed K. Rashwan , Kohzy Hiramatsu , Sadanand Fulzele , Jayant Lohakare

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Abstract

This review investigates the potential link between egg consumption and Alzheimer's disease (AD) through a nutritional lens, focusing on key nutrients found in eggs such as choline, docosahexaenoic acid (DHA), and tryptophan (TRP). Eggs are recognized for their high-quality protein content and are rich in nutrients essential for brain health. Notably, national health guidelines have shifted away from considering eggs as a risk factor for hypercholesterolemia and cardiovascular disease, largely due to the complex relationship between dietary cholesterol and blood cholesterol levels. Although eggs are a significant source of dietary cholesterol, recent studies suggest that the cholesterol in eggs does not substantially raise blood cholesterol levels or increase the risk of heart disease. This review also explores how nutrients like choline, DHA, and TRP in eggs contribute to cognitive health and may help reduce the risk of age-related cognitive decline, including AD. While the direct connection between egg consumption and AD is not fully established, the neuroprotective roles of these nutrients highlight the importance of further research. Additionally, this review addresses common misconceptions about egg cholesterol, emphasizing the importance of eggs as part of a balanced diet for maintaining brain health and potentially mitigating the risk of neurodegenerative diseases.

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鸡蛋营养素在阿尔茨海默病中的作用：探索潜在益处和生物学见解

本综述从营养学的角度研究了食用鸡蛋与阿尔茨海默病（AD）之间的潜在联系，重点关注鸡蛋中的主要营养成分，如胆碱、二十二碳六烯酸（DHA）和色氨酸（TRP）。鸡蛋因其优质蛋白质含量和丰富的脑部健康所必需的营养素而受到认可。值得注意的是，国家健康指南已不再将鸡蛋视为高胆固醇血症和心血管疾病的风险因素，这主要是由于膳食胆固醇和血液胆固醇水平之间的复杂关系。虽然鸡蛋是膳食胆固醇的重要来源，但最近的研究表明，鸡蛋中的胆固醇不会大幅提高血液中的胆固醇水平，也不会增加患心脏病的风险。本综述还探讨了鸡蛋中的胆碱、DHA 和 TRP 等营养物质如何促进认知健康，并有助于降低与年龄相关的认知能力下降（包括注意力缺失症）的风险。虽然食用鸡蛋与注意力缺失症之间的直接联系尚未完全确定，但这些营养素的神经保护作用凸显了进一步研究的重要性。此外，本综述还讨论了有关鸡蛋胆固醇的常见误解，强调了鸡蛋作为均衡饮食的一部分对于维持大脑健康和潜在降低神经退行性疾病风险的重要性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

6.40

自引率

5.80%

发文量

671

审稿时长

27 days

期刊介绍： Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.