微量营养素和营养药对阿尔茨海默病认知功能和表现的影响
Lorenza Guarnieri1, Francesca Bosco1, Antonio Leo2
1Section of Pharmacology, Science of Health Department, School of Medicine, University "Magna Graecia" of Catanzaro, 88100 Catanzaro, Italy.
Ageing research reviews
|January 31, 2024
概括
营养显著影响阿尔茨海默病 (AD) 的进展. 富含水果,蔬菜和抗氧化剂的均衡饮食可能会减缓AD,而高脂肪饮食会增加风险.
科学领域:
- 神经科学是一个神经科学.
- 营养科学 营养科学
- 老年学是一门学科.
背景情况:
- 阿尔茨海默病 (AD) 是最常见的痴呆症,其特征是粉样质斑块和神经纤维状结.
- 病原发生涉及陶蛋白高酸化和胆性神经元退化,导致认知能力下降和大脑缩.
- 营养不良和体重减轻在阿尔茨海默病中很常见,与加速的认知衰退相关.
研究的目的:
- 审查影响阿尔茨海默病 (AD) 进展和预防的营养因素.
- 阐明营养在AD中粉样β (Aβ) 斑块形成中的作用.
- 为了确定自然化合物和减缓AD进展的饮食策略.
主要方法:
- 关于饮食,营养和阿尔茨海默病的研究文献综述.
- 对特定营养素和食物组对AD病理学影响的研究分析.
- 对抗氧化剂,维生素和脂肪酸在大脑健康中的作用的研究结果的综合.
主要成果:
- 均衡的低热量饮食和充足的营养摄入量可以抵消或减缓AD的进展.
- 高脂肪和高胆固醇饮食与患AD的风险增加有关.
- 水果,蔬菜,抗氧化剂,维生素,多不和脂肪酸和微量营养素由于抗氧化和抗炎性质而表现出保护作用.
结论:
- 饮食模式在阿尔茨海默病 (AD) 发病和进展中起着至关重要的作用.
- 营养干预措施,包括特定的补充剂和全食,提供潜在的治疗策略.
- 对天然化合物和饮食管理的进一步研究对于AD的预防和治疗是有必要的.
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