Multiple lines of epidemiological evidence, mostly from longitudinal studies, suggest that food-derived biologically active molecules such as B complex vitamins (B9 and B12), vitamins A, C, D, E, ?-3 fatty acids, and polyphenols, may have beneficial effects on brain function and cognitive status in older adults. Dietary patterns, as the Mediterranean Diet (MD)-type pattern, capturing the multidimensionality of nutrient-related factors, may not only reduce the risk of dementia and preserve structural connectivity, but also lower mortality rates of disease progression in those already afflicted. From a physiological viewpoint these bioactive molecules may have an effect on the processes that lead to dementia pathology, influencing mitochondrial function, oxidative stress, inflammation, immune dysfunction and alterations in nutrient sensing pathways. It is noteworthy that compared to cognitively intact controls, patients with AD show lower brain and circulatory availability of nutrients as DHA, choline, vitamin B12, folate, selenium, vitamin A, C and E. These findings suggest that AD patients might have a functional deficiency for these nutrients limiting them to counteract the effects of phospholipid loss, elevated oxidative stress, and inflammation. Some multi-domain interventions incorporating nutritional components have been assessed in clinical trials in cognitively healthy subjects or in those at high risk of dementia, and others are ongoing. Results from these trials might hold promise for preventing cognitive impairment and dementia. In the recent decades, research has highlighted the potential role of diet in modulating the microbe population's composition, which in turn impact on the brain and cognitive status. Within the bidirectional interactions of the gut-brain axis, the gut microbiota communicates to the central nervous system through neural, immune, and endocrine signaling mechanisms, and also via the generation of bacterial end products metabolites, which exert their physiologic effects in the host. Collectively, this body of evidence enlightens the importance of nutrition in cognitive impairment and brain aging. Dietary recommendations and multicomponent nutritional intervention may offer a good opportunity to modulate the impact of nutrients for both prevention and patients' treatment, by alleviating some of the symptoms or slowing down the pathology progression. Furthermore, the gut-brain axis can be a possible via from nutrient intake to brain function. The present talk will be broken into a series of sections and will give an up to date overview of this pioneering field of research, showing and discussing main results from available studies, and providing a short outlook on future directions.
DIETARY PATTERNS, COGNITION, AND BRAIN AGING: EXPERIENCE FROM EUROPEAN COHORT STUDIES
Prinelli F;
2019
Abstract
Multiple lines of epidemiological evidence, mostly from longitudinal studies, suggest that food-derived biologically active molecules such as B complex vitamins (B9 and B12), vitamins A, C, D, E, ?-3 fatty acids, and polyphenols, may have beneficial effects on brain function and cognitive status in older adults. Dietary patterns, as the Mediterranean Diet (MD)-type pattern, capturing the multidimensionality of nutrient-related factors, may not only reduce the risk of dementia and preserve structural connectivity, but also lower mortality rates of disease progression in those already afflicted. From a physiological viewpoint these bioactive molecules may have an effect on the processes that lead to dementia pathology, influencing mitochondrial function, oxidative stress, inflammation, immune dysfunction and alterations in nutrient sensing pathways. It is noteworthy that compared to cognitively intact controls, patients with AD show lower brain and circulatory availability of nutrients as DHA, choline, vitamin B12, folate, selenium, vitamin A, C and E. These findings suggest that AD patients might have a functional deficiency for these nutrients limiting them to counteract the effects of phospholipid loss, elevated oxidative stress, and inflammation. Some multi-domain interventions incorporating nutritional components have been assessed in clinical trials in cognitively healthy subjects or in those at high risk of dementia, and others are ongoing. Results from these trials might hold promise for preventing cognitive impairment and dementia. In the recent decades, research has highlighted the potential role of diet in modulating the microbe population's composition, which in turn impact on the brain and cognitive status. Within the bidirectional interactions of the gut-brain axis, the gut microbiota communicates to the central nervous system through neural, immune, and endocrine signaling mechanisms, and also via the generation of bacterial end products metabolites, which exert their physiologic effects in the host. Collectively, this body of evidence enlightens the importance of nutrition in cognitive impairment and brain aging. Dietary recommendations and multicomponent nutritional intervention may offer a good opportunity to modulate the impact of nutrients for both prevention and patients' treatment, by alleviating some of the symptoms or slowing down the pathology progression. Furthermore, the gut-brain axis can be a possible via from nutrient intake to brain function. The present talk will be broken into a series of sections and will give an up to date overview of this pioneering field of research, showing and discussing main results from available studies, and providing a short outlook on future directions.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.