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The Role of Nutrition for the Aging Population: Implications for Cognition and Alzheimer's Disease
Annual Review of Food Science and Technology ( IF 12.4 ) Pub Date : 2016-03-18
Rebecca Power, Alfonso Prado-Cabrero, Ríona Mulcahy, Alan Howard, John M. Nolan

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.

中文翻译:


营养在老龄化人口中的作用:对认知和阿尔茨海默氏病的影响

世界范围内预期寿命的提高导致与年龄有关的疾病显着增加。痴呆症是与年龄有关的疾病,是增长最快的疾病之一,预计到2030年,全球将有7500万成年人患有这种疾病。阿尔茨海默氏病(AD)是痴呆症的最常见形式,代表认知能力下降的最重要阶段。迄今为止,尚无针对AD的治愈方法,因此将重点放在预防策略上,以减缓病情进展,最大程度地减少神经系统疾病的负担并促进健康的衰老。越来越多的证据表明,营养(例如通过水果,蔬菜,鱼类)对优化认知和降低AD风险很重要。这篇评论研究了营养在认知和AD方面的作用,特别强调了地中海饮食(MeDi)和MeDi的关键营养成分,即叶黄素类胡萝卜素和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与AD发病机理有关的拟议机制(即氧化损伤和炎症)的能力,这些营养化合物为优化认知和降低AD风险提供了潜力。

更新日期:2019-03-26
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