Diet and Alzheimer’s dementia – nutritional approach to modulate inflammation

symptomatic benefits and do not provide a cure, Szczechowiak et al. (2019) address the proposed inflammation hypothesis that the modulatory role of dietary factors on inflammation may contribute to the prevention, delay of onset, and slowing the progression of AD. The paper summarizes the available evidence of pro- and anti-inflammatory activity of some dietary components including fatty acids, vitamins, flavonoids, polyphenols, probiotics and d-AGE, and their potential for AD prevention and treatment. But current evidence also shows that synergistic action of combined supplementation and complex dietary patterns provides stronger benefits than any single component considered separately. It was also revealed that the importance of novel factors such as dietary advanced glycation end products (d-AGE), gut microbiota, butyrate and vitamin D3 on the inflammatory processes in AD were gaining attention recently. [NPIDs: aging, elderly, cognitive decline, neurodegenerative disorders, dementia, inflammation, AD, Alzheimer’s, Alzheimer’s disease, fatty acids, vitamins, flavonoids, polyphenols, probiotics, gut microbiota, vitamin D3]

Year: 2019

Reference: Szczechowiak, K., Diniz, B. S., & Leszek, J. (2019). Diet and Alzheimer's dementia - Nutritional approach to modulate inflammation. Pharmacology, biochemistry, and behavior, 184, 172743. https://doi.org/10.1016/j.pbb.2019.172743