Dietary fatty acids and the aging brain

被引：67
作者：
Cole, Greg M. [1 ,2 ,3 ]
Ma, Qiu-Lan [1 ,3 ]
Frautschy, Sally A. [1 ,2 ,3 ]
机构：
[1] Univ Calif Los Angeles, Dept Med, Los Angeles, CA 90024 USA
[2] Univ Calif Los Angeles, Dept Neurol, Los Angeles, CA 90024 USA
[3] Greater Los Angeles Vet Affairs Healthcare Syst, Geriatr Res Educ & Clin Ctr, VA Med Ctr, North Hills, CA USA
来源：
NUTRITION REVIEWS | 2010年 / 68卷 / 12期
关键词：
Alzheimer's disease; amyloid; dementia; docosahexaenoic acid (DHA); omega-3 fatty acid (n-3); MILD COGNITIVE IMPAIRMENT; RETINOID-X-RECEPTOR; DISEASE MOUSE MODEL; ALZHEIMERS-DISEASE; DOCOSAHEXAENOIC ACID; AMYLOID-BETA; DENDRITIC PATHOLOGY; MEDITERRANEAN DIET; SYNAPTIC PROTEINS; CONTROLLED-TRIAL;
D O I：
10.1111/j.1753-4887.2010.00345.x
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
Aging contributes to physiological decline and vulnerability to disease. In the brain, even with minimal neuronal loss, aging increases oxidative damage, inflammation, demyelination, impaired processing, and metabolic deficits, particularly during pathological brain aging. In this review, the possible role of docosahexaenoic acid (DHA) in the prevention of age-related disruption of brain function is discussed. High-fat diabetogenic diets, cholesterol, and the omega-6 fatty acid arachidonate and its prostaglandin metabolites have all been implicated in promoting the pathogenesis of Alzheimer's disease. Evidence presented here shows DHA acts to oppose this, exerting a plethora of pleiotropic activities to protect against the pathogenesis of Alzheimer's disease.
引用
收藏
页码：S102 / S111
页数：10
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