scholarly journals The effects of bioactive compounds on Alzheimer’s disease and mild cognitive impairment

2016 ◽  
Vol 6 (6) ◽  
pp. 329 ◽  
Author(s):  
Brian McAnany ◽  
Danik Martirosyan
Keyword(s):  
Alzheimer’S Disease ◽  
Alzheimer's Disease ◽  
Cognitive Impairment ◽  
Mild Cognitive Impairment ◽  
Bioactive Compounds ◽  
Epidemiological Studies ◽  
Sufficient Evidence ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
The Past

Prevalence rates of Alzheimer’s disease are increasing in countries around world, and identifying effective treatments to manage cognitive impairment and neurodegeneration has become a global health priority. Decades of scientific research have developed a more comprehensive understanding of the Alzheimer’s Disease and Mild Cognitive Impairment (MCI), a transitional stage of accelerated cognitive decline. This understanding has allowed researchers to envision novel Alzheimer’s Disease therapies, including the use of bioactive compounds found in plants and animals. Within the past 15 years, a significant amount of clinical research has been published documenting the effects specific bioactive compounds have on patients with Alzheimer’s Disease and MCI. This article reviews the results of this research, and discusses whether sufficient evidence exists to support the use of specific bioactive compounds by individuals diagnosed with Alzheimer’s Disease and MCI. Information on relevant epidemiological studies, outcome measures, and disease pathologies is provided to enrich this discussion. Keywords: Bioactive compounds, Alzheimer’s Disease, Mild cognitive impairment, Dementia, B vitamins, Omega-3 fatty acids, DHA, EPA, Fortasyn Connect, Souvenaid.

scholarly journals Dietary and supplemental long-chain omega-3 fatty acids as moderators of cognitive impairment and Alzheimer’s disease

2021 ◽  
Author(s):  
Amy H. R. Wood ◽  
Helen F. Chappell ◽  
Michael A. Zulyniak
Keyword(s):  
Alzheimer’S Disease ◽  
Alzheimer's Disease ◽  
Fatty Acids ◽  
Cognitive Impairment ◽  
Cognitive Function ◽  
Cognitive Decline ◽  
Observational Studies ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Long Chain

Abstract Purpose There is an ever-growing body of literature examining the relationship between dietary omega-3 polyunsaturated fatty acids (ω3 PUFAs) and cerebral structure and function throughout life. In light of this, the use of ω3 PUFAs, namely, long-chain (LC) ω3 PUFAs (i.e., eicosapentaenoic acid and docosahexaenoic acid), as a therapeutic strategy to mitigate cognitive impairment, and progression to Alzheimer’s disease is an attractive prospect. This review aims to summarise evidence reported by observational studies and clinical trials that investigated the role of LC ω3 PUFAs against cognition impairment and future risk of Alzheimer’s disease. Methods Studies were identified in PubMed and Scopus using the search terms “omega-3 fatty acids”, “Alzheimer’s disease” and “cognition”, along with common variants. Inclusion criteria included observational or randomised controlled trials (RCTs) with all participants aged ≥ 50 years that reported on the association between LC ω3 PUFAs and cognitive function or biological markers indicative of cognitive function linked to Alzheimer’s disease. Results Evidence from 33 studies suggests that dietary and supplemental LC ω3 PUFAs have a protective effect against cognitive impairment. Synaptic plasticity, neuronal membrane fluidity, neuroinflammation, and changes in expression of genes linked to cognitive decline have been identified as potential targets of LC ω3 PUFAs. The protective effects LC ω3 PUFAs on cognitive function and reduced risk of Alzheimer’s disease were supported by both observational studies and RCTs, with RCTs suggesting a more pronounced effect in individuals with early and mild cognitive impairment. Conclusion The findings of this review suggest that individuals consuming higher amounts of LC ω3 PUFAs are less likely to develop cognitive impairment and that, as a preventative strategy against Alzheimer’s disease, it is most effective when dietary LC ω3 PUFAs are consumed prior to or in the early stages of cognitive decline.

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