The Role of Nutrition for the Aging Population: Implications for Cognition and Alzheimer's Disease.

IF 10.6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Rebecca Power, Alfonso Prado-Cabrero, Ríona Mulcahy, Alan Howard, John M Nolan
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引用次数: 44

Abstract

Improved life expectancy worldwide has resulted in a significant increase in age-related diseases. Dementia is one of the fastest growing age-related diseases, with 75 million adults globally projected to develop the condition by 2030. Alzheimer's disease (AD) is the most common form of dementia and represents the most significant stage of cognitive decline. With no cure identified to date for AD, focus is being placed on preventative strategies to slow progression, minimize the burden of neurological disease, and promote healthy aging. Accumulating evidence suggests that nutrition (e.g., via fruit, vegetables, fish) is important for optimizing cognition and reducing risk of AD. This review examines the role of nutrition on cognition and AD, with specific emphasis on the Mediterranean diet (MeDi) and key nutritional components of the MeDi, namely xanthophyll carotenoids and omega-3 fatty acids. Given their selective presence in the brain and their ability to attenuate proposed mechanisms involved in AD pathogenesis (namely oxidative damage and inflammation), these nutritional compounds offer potential for optimizing cognition and reducing the risk of AD.

营养在人口老龄化中的作用:对认知和阿尔茨海默病的影响。
全世界预期寿命的提高导致与年龄有关的疾病显著增加。痴呆症是增长最快的与年龄有关的疾病之一,预计到2030年,全球将有7500万成年人患上痴呆症。阿尔茨海默病(AD)是最常见的痴呆症形式,代表了认知能力下降的最重要阶段。由于迄今为止还没有找到治愈阿尔茨海默病的方法,因此人们将重点放在了预防策略上,以减缓病情进展,最大限度地减少神经系统疾病的负担,并促进健康老龄化。越来越多的证据表明,营养(例如,通过水果、蔬菜、鱼)对优化认知和降低AD风险很重要。本文综述了营养在认知和AD中的作用,特别强调了地中海饮食(MeDi)和MeDi的关键营养成分,即黄叶素类胡萝卜素和omega-3脂肪酸。鉴于它们在大脑中的选择性存在以及它们减弱AD发病机制(即氧化损伤和炎症)的能力,这些营养化合物具有优化认知和降低AD风险的潜力。
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
CiteScore
22.40
自引率
0.80%
发文量
20
审稿时长
>12 weeks
期刊介绍: Since 2010, the Annual Review of Food Science and Technology has been a key source for current developments in the multidisciplinary field. The covered topics span food microbiology, food-borne pathogens, and fermentation; food engineering, chemistry, biochemistry, rheology, and sensory properties; novel ingredients and nutrigenomics; emerging technologies in food processing and preservation; and applications of biotechnology and nanomaterials in food systems.
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