The protective effects of dietary polyphenols on Alzheimer's disease

Alzheimer's disease (AD) is a progressive irreversible neurodegenerative disease in the hippocampus and cortex regions of the brain and is the most common cause of dementia in the elderly population among 40 million cases worldwide today, it is thought that this number will exceed up to 100 million by 2050. The disease is characterized by symptoms of memory loss, difficulty in speaking, decision making, learning, problem solving, and impaired perception of time and orientation. In its pathogenesis, the amyloid beta (Aβ) senile plaques accumulation in the extracellular synaptic spaces of the neurocortex, the formation of intracellular hyperphosphorylated tau protein deposition and neurofibrillary tangles (NFY) are important and triggered neurodegeneration mainly affects cognitive behavior and memory. Phenolic compounds are organic compounds containing a benzene ring to which one or more hydroxyl groups are attached. Studies have shown that regular consumption of polyphenols reduces the risk of developing neurodegenerative diseases. Studies have reported that polyphenols inhibit Aβ production and accumulation processes by interacting with different forms of amyloid structure. In this study, polyphenols and their therapeutic properties against AD will be discussed extensively.