scholarly journals Preventive Role of L-Carnitine and Balanced Diet in Alzheimer’s Disease

Nutrients ◽  
2020 ◽  
Vol 12 (7) ◽  
pp. 1987
Author(s):  
Alina Kepka ◽  
Agnieszka Ochocinska ◽  
Małgorzata Borzym-Kluczyk ◽  
Ewa Skorupa ◽  
Beata Stasiewicz-Jarocka ◽  
...  
Keyword(s):  
Alzheimer’S Disease ◽  
Alzheimer's Disease ◽  
Mediterranean Diet ◽  
Fruits And Vegetables ◽  
Brain Structures ◽  
Carnitine Deficiency ◽  
Processed Meat ◽  
Balanced Diet ◽  
The Mediterranean ◽  
The Mind

The prevention or alleviation of neurodegenerative diseases, including Alzheimer’s disease (AD), is a challenge for contemporary health services. The aim of this study was to review the literature on the prevention or alleviation of AD by introducing an appropriate carnitine-rich diet, dietary carnitine supplements and the MIND (Mediterranean-DASH Intervention for Neurodegenerative Delay) diet, which contains elements of the Mediterranean diet and the Dietary Approaches to Stop Hypertension (DASH) diet. L-carnitine (LC) plays a crucial role in the energetic metabolism of the cell. A properly balanced diet contains a substantial amount of LC as well as essential amino acids and microelements taking part in endogenous carnitine synthesis. In healthy people, carnitine biosynthesis is sufficient to prevent the symptoms of carnitine deficiency. In persons with dysfunction of mitochondria, e.g., with AD connected with extensive degeneration of the brain structures, there are often serious disturbances in the functioning of the whole organism. The Mediterranean diet is characterized by a high consumption of fruits and vegetables, cereals, nuts, olive oil, and seeds as the major source of fats, moderate consumption of fish and poultry, low to moderate consumption of dairy products and alcohol, and low intake of red and processed meat. The introduction of foodstuffs rich in carnitine and the MIND diet or carnitine supplementation of the AD patients may improve their functioning in everyday life.

scholarly journals Evolution of Konglish Based on the Current Prevalence and South Korean Public Attitude Towards Konglish

2020 ◽  
Vol 3 ◽  
Author(s):  
Jennifer Tse
Keyword(s):  
Alzheimer’S Disease ◽  
Alzheimer's Disease ◽  
Olive Oil ◽  
Mediterranean Diet ◽  
Cognitive Abilities ◽  
Brain Disorder ◽  
Preventative Measures ◽  
Increased Risk ◽  
The Future ◽  
The Mediterranean

Alzheimer’s disease is a brain disorder that negatively affects memory and other cognitive abilities, including language and maintaining one’s orientation. Eventually, one’s ability to function cognitively or physically ceases altogether. The Mediterranean diet is characterized by large amounts of fruits, vegetables, olive oil, and a lack of red meat. Such a diet is most often consumed near areas surrounding the Mediterranean Sea and has been linked to a reduced risk of Alzheimer’s disease. This correlation is crucial to study as there is no current effective treatment for Alzheimer’s disease. Understanding what can prevent this disease is important for public health, as well as helping us identify the causes of the disease, which aid in creating effective treatments in the future. In this paper, research on the link between the Mediterranean diet and the risk of developing Alzheimer’s disease as one ages will be examined. Evidence shows that people who follow the Mediterranean diet have a lower risk of Alzheimer’s as they grow older. Research indicates that this is due to the polyphenols in olive oil—a staple in the Mediterranean diet—and the general heart and body health that the diet promotes. This healthy diet also reduces obesity, which is linked to an increased risk of Alzheimer’s disease. In the future, more effort should be put into impeding the development of Alzheimer’s disease, which could potentially be done using knowledge of which populations are at risk, critical biomarkers of the disease, and preventative measures like the Mediterranean diet.

Effectiveness of the Mediterranean Diet: Can It Help Delay or Prevent Alzheimer's Disease?

2010 ◽  
Vol 20 (3) ◽  
pp. 795-801 ◽  
Author(s):  
Francesco Sofi ◽  
Claudio Macchi ◽  
Rosanna Abbate ◽  
Gian Franco Gensini ◽  
Alessandro Casini
Keyword(s):  
Alzheimer’S Disease ◽  
Alzheimer's Disease ◽  
Mediterranean Diet ◽  
The Mediterranean

scholarly journals Mediterranean diet and metabolic syndrome: the evidence

2009 ◽  
Vol 12 (9A) ◽  
pp. 1607-1617 ◽  
Author(s):  
Nancy Babio ◽  
Mònica Bulló ◽  
Jordi Salas-Salvadó
Keyword(s):  
Metabolic Syndrome ◽  
Mediterranean Diet ◽  
Fruits And Vegetables ◽  
Disease Risk ◽  
Cardiovascular Disease Risk ◽  
Atherogenic Dyslipidemia ◽  
Favourable Effect ◽  
Processed Meat ◽  
Beneficial Effects ◽  
The Mediterranean

AbstractBackgroundThe Mediterranean diet has long been related to a lower cardiovascular disease risk; however, more recent evidences also indicate that it has a favourable effect on adiposity and type 2 diabetes.DesignReview of the available literature in relation to Mediterranean diet and metabolic syndrome.ResultsSeveral components of Mediterranean diet patterns have been inversely related with body mass index. They are considered to be modulators of insulin resistance, can exert beneficial effects on blood pressure, improve atherogenic dyslipidemia or attenuate the inflammatory burden associated with metabolic syndrome. Furthermore, a lower prevalence of metabolic syndrome has been associated with dietary patterns rich in fruits and vegetables, nuts, olive oil, legumes and fish, moderate in alcohol and low in red meat, processed meat, refined carbohydrates and whole-fat dairy products.ConclusionsThere is much evidence suggesting that the Mediterranean diet could serve as an anti-inflammatory dietary pattern, which could help to fight diseases related to chronic inflammation, including metabolic syndrome.

scholarly journals THE INFLUENCE BETWEEN ALZHEIMER’S DISEASE AND HEALTHY EATING: A SYSTEMATIC REVIEW

2021 ◽  
Author(s):  
Fernando Siqueira ◽  
Vanessa Siqueira ◽  
Lucas Falcão ◽  
Arthur Bezerra ◽  
Carlos Silva
Keyword(s):  
Alzheimer’S Disease ◽  
Alzheimer's Disease ◽  
Mediterranean Diet ◽  
Healthy Eating ◽  
Memory Loss ◽  
Cholinergic Neurons ◽  
Neuroprotective Activity ◽  
Treatment And Prevention ◽  
The Mediterranean ◽  
Selection Of

Background: Alzheimer’s Disease (AD) is a neurodegenerative disease responsible for neuronal losses that affect mainly the cortex and hippocampus, which begin to shrink in size, damaging cognitive functions. This process affects cholinergic neurons, influencing acetylcholine (ACH) levels, a memoryrelated neurotransmitter. Glucose metabolism and low thiamine levels appear to be affected by AD. Consequently, diabetes becomes a disease associated with AD and the thiamine deficiency levels depress the use of glucose by the brain. Thus, nutrition may have a role in preventing dementia through the treatment and prevention. Objective: To summarize the knowledge about this topic by reviewing articles and analyzing if healthy eating influences the development of AD. Methods: Selection of articles from the Scielo database. Results: Inflammation contributes to the pathogenesis of AD. The effect observed in patients with adherence to the Mediterranean diet translates into a decrease in inflammatory markers at the plasma level. One of the symptoms, memory loss, can be prevented by a micronutrient named thiamine, a precursor of ACH, it is found in the leguminous. The Mediterranean diet has been shown to attribute a neuroprotective activity which goes with its anti-inflammatory effect. Conclusion: AD starts by its multifactorial etiology that consists of genotype and phenotype. Nutrition would be efficient as a preventive and a therapeutic alternative among other.

scholarly journals Alzheimer hastalığı ve beslenme ile ilişkisi

2020 ◽  
Vol 2 (2) ◽  
pp. 66-73
Author(s):  
Meltem Pınar Yıldırım ◽  
Burcu Ateş Özcan
Keyword(s):  
Risk Factors ◽  
Alzheimer’S Disease ◽  
Alzheimer's Disease ◽  
Fatty Acids ◽  
Environmental Factors ◽  
Mediterranean Diet ◽  
Amyloid Beta ◽  
Tau Proteins ◽  
Metal Exposure ◽  
The Mediterranean

Alzhiemer disease, which accounts for 70% of dementia caused by damage to the central nervous system, is a disease formed by combining genetic and environmental factors. In the pathogenesis of Alzheimer's disease, amyloid beta accumulation, Tau proteins, neurofibrillary tangles are involved. Inflammation, oxidative damage, insulin resistance, cholesterol, trace elements, metal exposure, carrying the Apolipoprotein E4 (ApoE) gene are risk factors. It is known that Alzheimer's disease does not occur with aging alone, environmental factors are needed. Although there is no definitive nutritional treatment for Alzheimer's disease, the Mediterranean diet is known to be protective and preventive against risk factors of Alzheimer's disease. The Mediterranean diet, which attracts attention with its rich consumption of fruits and vegetables, moderate consumption of white meat, limited in saturated fatty acids and rich in unsaturated fatty acids, is still popular today. Some changes in gout microbiota can affect Alzheimer's disease. Following a nutritional program that reduces inflammation, protects from free radicals and eliminates factors that increase nutritional amyloid beta accumulation can be protective. In addition to this nutrition program, vitamin and mineral supplements and probiotic supplements are recommended as a preventive for Alzheimer's.

scholarly journals Body Composition, Dietary, and Gustatory Function Assessment in People With Alzheimer’s Disease

2018 ◽  
Vol 33 (8) ◽  
pp. 508-515 ◽  
Author(s):  
Ismael San Mauro Martín ◽  
Víctor Paredes Barato ◽  
Sara López Oliva ◽  
Marta Rodríguez ◽  
Luis Collado Yurrita ◽  
...  
Keyword(s):  
Alzheimer’S Disease ◽  
Alzheimer's Disease ◽  
Body Composition ◽  
Mediterranean Diet ◽  
Lifestyle Habits ◽  
Diet Adherence ◽  
Gustatory Function ◽  
Mediterranean Diet Adherence ◽  
The Mediterranean ◽  
The Difference

Objectives: Observe the association of foods habits, body composition, lifestyle habits, and loss of gustatory function with Alzheimer’s disease (AD). Methods: This comparative study enrolled 75 patients with AD (mean age 77.5 years) and 267 healthy volunteers (mean age 73 years). Weight, height, body mass index (BMI), body fat, visceral fat, muscle mass, and waist circumference were measured. Adherence to the Mediterranean diet was measured by the Mediterranean-Diet-Adherence Screener. Gustatory function was investigated using a threshold and triangle test. Results: Cases with AD presented lower BMI and weight and higher sleep hours, being statistically significant the difference between cases and controls ( P = .02; P = .001; P = .001, respectively). Patients with AD showed lower adherence to exercise and Mediterranean diet as shown by the Mediterranean Diet Adherence Screener–score (8.12 ± 2.5 vs 8.65 ± 2.4). The gustatory function was impaired in patients with AD when compared to controls. Conclusion: Patients with AD show worst outcomes in terms of anthropometric measurements, lifestyle habits (diet, exercise), and gustatory function than controls.

scholarly journals The Mediterranean Diet in Preventing Alzheimer’s Disease

2020 ◽  
Vol 3 ◽  
Author(s):  
Fatima Tourk
Keyword(s):  
Alzheimer’S Disease ◽  
Alzheimer's Disease ◽  
Olive Oil ◽  
Mediterranean Diet ◽  
Cognitive Abilities ◽  
Brain Disorder ◽  
Preventative Measures ◽  
Increased Risk ◽  
The Future ◽  
The Mediterranean

Alzheimer’s disease is a brain disorder that negatively affects memory and other cognitive abilities, including language and maintaining one’s orientation. Eventually, one’s ability to function cognitively or physically ceases altogether. The Mediterranean diet is characterized by large amounts of fruits, vegetables, olive oil, and a lack of red meat. Such a diet is most often consumed near areas surrounding the Mediterranean Sea and has been linked to a reduced risk of Alzheimer’s disease. This correlation is crucial to study as there is no current effective treatment for Alzheimer’s disease. Understanding what can prevent this disease is important for public health, as well as helping us identify the causes of the disease, which aid in creating effective treatments in the future. In this paper, research on the link between the Mediterranean diet and the risk of developing Alzheimer’s disease as one ages will be examined. Evidence shows that people who follow the Mediterranean diet have a lower risk of Alzheimer’s as they grow older. Research indicates that this is due to the polyphenols in olive oil—a staple in the Mediterranean diet—and the general heart and body health that the diet promotes. This healthy diet also reduces obesity, which is linked to an increased risk of Alzheimer’s disease. In the future, more effort should be put into impeding the development of Alzheimer’s disease, which could potentially be done using knowledge of which populations are at risk, critical biomarkers of the disease, and preventative measures like the Mediterranean diet.

scholarly journals Micronutrients and Alzheimer's disease

2005 ◽  
Vol 64 (4) ◽  
pp. 565-570 ◽  
Author(s):  
Hannes B. Staehelin
Keyword(s):  
Oxidative Stress ◽  
Alzheimer’S Disease ◽  
Alzheimer's Disease ◽  
Fruits And Vegetables ◽  
Brain Aging ◽  
Model Systems ◽  
Bioactive Substances ◽  
Balanced Diet ◽  
Key Factor ◽  
Major Factors

The current high life expectancy is overshadowed by neurodegenerative illnesses that lead to dementia and dependence. Alzheimer's disease (AD) is the most common of these conditions, and is considered to be a proteinopathy, with amyloid-β42 as a key factor, leading via a cascade of events to neurodegeneration. Major factors involved are oxidative stress, perturbed Ca homeostasis and impaired energy metabolism. Protection against oxidative stress by micronutrients (including secondary bioactive substances) has been shown in transgenic Alzheimer model systems to delay AD. Epidemiological evidence is less conclusive, but the vast majority of the evidence supports a protective effect on cognitive functions in old age and AD. Thus, a diet rich in fruits and vegetables but also containing meat and fish is the most suitable to provide adequate micronutrients. The strong link between cardiovascular risk and AD may be explained by common pathogenetic mechanisms mediated, for example, by homocysteine and thus dependant on B-vitamins (folate and vitamins B12 and B6). However, micronutrients may also be harmful. The high affinity of amyloid for metals (Fe, Al and Zn) favours the generation of reactive oxygen species and triggers an inflammatory response. Micronutrients in a balanced diet have a long-lasting, albeit low, protective impact on brain aging, hence prevention should be life long.

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