Effects of nutrient and bioactive food components on Alzheimer's disease and epigenetic

被引：16

作者：

Celik, Elif ^{[1
]}

Sanlier, Nevin ^{[1
]}

机构：

[1] Gazi Univ, Fac Hlth Sci, Nutr & Dietet Dept, Ankara, Turkey

来源：

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 2019年 / 59卷 / 01期

关键词：

Alzheimer; nutrition; nutritional components; epigenetics; D-RECEPTOR GENE; INDUCED MICROGLIAL ACTIVATION; STEM-CELL PROLIFERATION; TUMOR-SUPPRESSOR GENES; VITAMIN-K ANTAGONISTS; AMYLOID-BETA; OXIDATIVE STRESS; COGNITIVE IMPAIRMENT; OLEUROPEIN AGLYCONE; GLUCOSE-METABOLISM;

D O I：

10.1080/10408398.2017.1359488

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Alzheimer's disease (AD) is the most common form of dementia in the elderly and is a chronic neurodegenerative disease that is becoming widespread. For this reason, in recent years factors affecting the development, progression and cognitive function of the AD have been emphasized. Nutrients and other bioactive nutrients are among the factors that are effective in AD. In particular, vitamins A, C and E, vitamins B-1, B-6 and B-12, folate, magnesium, choline, inositol, anthocyanins, isoflavones etc. nutrients and bioactive nutrients are known to be effective in the development of AD. Nutrients and nutrient components may also have an epigenetic effect on AD. At the same time, nutrients and bioactive food components slow down the progression of the disease. For this reason, the effect of nutrients and food components on AD was examined in this review.

引用

页码：102 / 113

页数：12

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