Risk Reduction and Prevention of Alzheimer's Disease: Biological Mechanisms of Diet

doi:10.2174/1567205017666200624200651
摘要

阿尔茨海默病(AD)的发病率正在上升，由于没有疾病修饰剂可用，通过生活方式因素的预防措施正在研究中。结合预防AD的危险因素如心脏病、糖尿病，以及最近的证据，微生物功能障碍，饮食作为可改变的危险因素和预防AD的措施有着坚实的根据。最近的证据表明，AD相关的病理，如，氧化应激和炎症，可以被脂质、维生素和多酚通过营养摄入进行调节。此外，流行病学和临床前证据已经发现，食物中的某些化合物可能对预防AD有益，其中包括ω-3脂肪酸、维生素E和白藜芦醇等。然而，检测特定化合物的临床数据常常不一致，不能复制临床前数据。另一方面，地中海饮食或精神饮食等饮食模式对患者的临床效果显示出了希望，这表明简化饮食的方法不如整体饮食模式有效。在这篇综述中，我们总结了一些与AD相关的关键化合物的生物学机制，以及它们如何与饮食模式相适应，从而支撑饮食降低AD风险因素的作用。
关键词: 饮食，老年痴呆症（阿尔茨海默病），认知能力，预防，炎症，氧化应激，代谢，微生物。
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DOI https://dx.doi.org/10.2174/1567205017666200624200651	Print ISSN 1567-2050
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当代阿耳茨海默病研究

饮食的生物机制：减少和预防老年痴呆症的风险

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当代阿耳茨海默病研究

饮食的生物机制：减少和预防老年痴呆症的风险

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