Nutrition and Alzheimer Disease

被引：34
|
作者：
Munoz Fernandez, Shirley Steffany [1 ]
Lima Ribeiro, Sandra Maria [2 ,3 ,4 ]
机构：
[1] Univ Sao Paulo, Sch Publ Hlth, Dept Nutr, Av Dr Arnaldo 715, BR-01246904 Sao Paulo, SP, Brazil
[2] Univ Sao Paulo, Sch Publ Hlth, Av Dr Arnaldo 715, BR-01246904 Sao Paulo, Brazil
[3] Univ Sao Paulo, Sch Arts Sci & Humanities, Av Dr Arnaldo 715, BR-01246904 Sao Paulo, Brazil
[4] Av Arlindo Bettio 1000, BR-03828000 Sao Paulo, SP, Brazil
来源：
CLINICS IN GERIATRIC MEDICINE | 2018年 / 34卷 / 04期
关键词：
Nutrients; Food; Dietary pattern; Alzheimer disease; Prevention; Management; MILD COGNITIVE IMPAIRMENT; GUT MICROBIOTA; MEDITERRANEAN DIET; BRAIN-DEVELOPMENT; PLASMA-LEVELS; WEIGHT-LOSS; B-VITAMINS; MEMORY; TAU; DEMENTIA;
D O I：
10.1016/j.cger.2018.06.012
中图分类号：
R592 [老年病学]; C [社会科学总论];
学科分类号：
03 ; 0303 ; 100203 ;
摘要：
We gathered some theoretical and practical concepts related to the importance of nutrition in the prevention and management of Alzheimer disease (AD). Besides playing a role in brain development and functioning, some nutrients exert special control in the development of AD, because of their participation in neurotransmitter synthesis, their modulation in epigenetics mechanisms, and their action as antioxidants. In addition, some nonnutrient food-derived substances have shown potential in the control of neuroinflammation and consequently in the prevention of AD. Finally, it is important to be aware of the nutritional status and food intake patterns of the patient with AD.
引用
收藏
页码：677 / +
页数：22
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