Nutrição e Doença de Alzheimer – Artigo 17
Healthy Dietary Changes in Midlife Are Associated with Reduced Dementia Risk Later in Life
Abstract: Diet is an important modifiable lifestyle factor related to dementia risk. Yet, the role of midlife dietary changes is unclear. The goal is to investigate whether midlife healthy dietary changes are associated with late-life dementia risk. Data were collected within the Cardiovascular Risk Factors, Aging, and Dementia (CAIDE) population-based cohort study (n = 2000) (mean baseline age = 56 years). Participants returned for two late-life re-examinations (mean age = 70 and 78 years). Self-r...
Nutrição e Doença de Alzheimer – Artigo 16
Omega-3 fatty acids and dementia
Abstract
More than a dozen epidemiological studies have reported that reduced levels or intake of omega-3 fatty acids or fish consumption is associated with increased risk for age-related cognitive decline or dementia such as Alzheimer's disease (AD). Increased dietary consumption or blood levels of docosahexaenoic acid (DHA) appear protective for AD and other dementia in multiple epidemiological studies; however, three studies suggest that the ApoE4 genotype limits protection. DHA is broadly neuroprotective via multiple mechanisms that include neuroprot...
Nutrição e Doença de Alzheimer – Artigo 15
Omega-3 Fatty Acids in Early Prevention of Inflammatory Neurodegenerative Disease: A Focus on Alzheimer’s Disease
Abstract
Alzheimer’s disease (AD) is the leading cause of dementia and the most common neurodegenerative disease in the elderly. Furthermore, AD has provided the most positive indication to support the fact that inflammation contributes to neurodegenerative disease. The exact etiology of AD is unknown, but environmental and genetic factors are thought to contribute, such as advancing age, family history, presence of chronic diseases such as cardiovascular disease (CVD) and ...
Nutrição e Doença de Alzheimer – Artigo 14
Vitamin Supplementation as an Adjuvant Treatment for Alzheimer’s Disease
ABSTRACT
Alzheimer’s Disease (AD) is a slowly progressing neurodegenerative disorder representing a major health concern worldwide. This disorder is characterised by progressive dementia and cognitive decline. The pathological hallmarks of AD include the presence of Aβ plaques and tau neurofibrils. Research has shown that oxidative stress represents a major risk factor associated with AD pathology. Accumulation of Aβ plaques and relative lack of antioxidant defence mechanisms, including cellular antioxidant ...
Nutrição e Doença de Alzheimer – Artigo 13
Nutrition and prevention of Alzheimer’s dementia
A nutrition alapproach to prevent, slow,or halt the progression of disease is a promising strategy that has been widely investigated. Much epidemiologic data suggests that nutritional intake may influence the developmentand progression of Alzheimer’s dementia(AD). Modifiable, environmental causes of AD include potential metabolic derangements caused by dietary insufficiency and or excess that maybe corrected by nutritional supplementation and or dietary modification. Many nutritional supplements contain a myriad of health promoting ...
Nutrição e Doença de Alzheimer – Artigo 12
Prevention of Cognitive Decline in Alzheimer’s Disease by Novel Antioxidative Supplements
Abstract: Oxidative stress plays a crucial role in Alzheimer’s disease (AD) from its prodromal stage of mild cognitive impairment. There is an interplay between oxidative stress and the amyloid (A) cascade via various mechanisms including mitochondrial dysfunction, lipid peroxidation, protein oxidation, glycoxidation, deoxyribonucleotide acid damage, altered antioxidant defense, impaired amyloid clearance, inflammation and chronic cerebral hypoperfusion. Based on findings that indicate that ...
Nutrição e Doença de Alzheimer – Artigo 11
Omega-3 Fatty Acids and Neurodegenerative Diseases: New Evidence in Clinical Trials
Abstract: A nutritional approach could be a promising strategy to prevent or slow the progression of neurodegenerative diseases such as Parkinson’s and Alzheimer’s disease, since there is no eective therapy for these diseases so far. The beneficial eects of omega-3 fatty acids are now well established by a plethora of studies through their involvement in multiple biochemical functions, including synthesis of anti-inflammatory mediators, cell membrane fluidity, intracellular signaling, and gene ...
Nutrição e Doença de Alzheimer – Artigo 10
A influência da alimentação no tratamento da doença de alzheimer
RESUMO
A doença de Alzheimer (DA) é um distúrbio neurodegenerativo causado pela deposição excessiva da proteína b-amilóide no cérebro. O b-amilóide é formado durante o processamento da proteína precursora do amilóide, um composto que pode participar da manutenção da integridade e da regulação sináptica (JONES JR, 2006). Em geral, o primeiro aspecto clínico é a deficiência da memória recente, enquanto as lembranças remotas são preservadas até um certo estágio da doença. A doença de Alzheimer ...
