Why Fish and Fruit are Better than Fish and Chips in the Aging Process

Title:Why Fish and Fruit are Better than Fish and Chips in the Aging Process

Volume: 8 Issue: 1

Author(s): Massimo F.L. Pomponi, Massimiliano Pomponi, Giovanni Gambassi

Affiliation:

Keywords: Alzheimer’s disease (AD), beta-amyloid (Aß), curcumin, docosahexaenoic acid (DHA), lipid peroxidation, polyphenols, physiological activities, Mediterranean diet, Fish, fatty acids

Abstract: Along with the nutritional factors that have been studied in the latest years, both dietary fish, fruit and vegetable intake may be the most targeted ones. In particular, a higher consumption of fruit, vegetables, and oily fish, is an important strategy to reduce the risk of dementia. Fish oils contain the unique, highly polyunsaturated long-chain omega-3 fatty acids (n-3 FAs), eicosapentaenoic acid [EPA, 20:5] and docosahexaenoic acid [DHA, 22:6]. Research suggests that diets, high in fruits and vegetables, are rich in phytonutrients and antioxidants. The DHA-antioxidant and DHAphytonutrient association offers a food-based research approach that is crucial for obtaining healthy beneficial effects on the brain. The combination is also expected to be more effective than the individual nutrients. Furthermore, polyphenols, interacting bioactive components present in fruits and vegetables, may strongly contribute to these synergic health effects. Particularly, if they are regularly eaten may decrease the risk of Alzheimer’s disease.

Cite this article as:

Massimo F.L. Pomponi, Massimiliano Pomponi, Giovanni Gambassi , Why Fish and Fruit are Better than Fish and Chips in the Aging Process , Current Nutrition & Food Science 2012; 8 (1) . https://dx.doi.org/10.2174/157340112800269650