Effects and mechanisms of actions of phytochemicals on Alzheimer’s disease neuropathology

Current studies point to the intake of fruits and vegetables to help protect against oxidative stress, aging, and neuroinflammation, processes that are thought to be involved in the pathophysiology of Alzheimer’s disease (AD). AD affects millions around the world, however, the majority of available treatment modalities are pharmacologically based, and our understanding of the risk factors for developing AD remains insufficient. Fruits and vegetables are thought to exert their beneficial properties through contained antioxidant and antiinflammatory phytochemical compounds. This review by Hartman & Ross (2018) highlights the currently available experimental and epidemiological evidence on the use of phytochemicals in the treatment of AD. The authors conclude by recommending the addition of bioactive phytochemicals as part of the dietary intervention to ameliorate the neuropathic insults and age-related derangements underlying AD. [NPID: Alzheimer’s disease, phytochemicals, fruits, vegetables, dietary intake]

Year: 2018

Reference: Hartman, R. E., & Ross, D. M. (2018). Effects and mechanisms of actions of phytochemicals on Alzheimer's disease neuropathology. Frontiers in bioscience (Elite edition), 10(2), 300–333. https://doi.org/10.2741/e824