Diet and Alzheimer's dementia – Nutritional approach to modulate inflammation

• Published in: Pharmacology, biochemistry and behavior biochemistry and behavior, 2019-09, Vol.184, p.172743-172743, Article 172743
• Main Authors: Szczechowiak, Katarzyna, Diniz, Breno S., Leszek, Jerzy
• Format: Article
• Language: English
• Subjects: Advanced glycation end-products; Alzheimer Disease - diet therapy; Alzheimer Disease - prevention & control; Alzheimer's disease; Butyrates - therapeutic use; Caffeine - therapeutic use; Cholecalciferol - therapeutic use; Curcumin - therapeutic use; Diet; Dietary Supplements; Encephalitis - diet therapy; Fatty Acids - adverse effects; Fatty Acids, Omega-3 - therapeutic use; Gastrointestinal Microbiome - physiology; Glycation End Products, Advanced - adverse effects; Humans; Inflammation; Meat - adverse effects; Omega-3; Probiotics; Resveratrol - therapeutic use; Vitamin B Complex - therapeutic use
• ISSN: 0091-3057; 1873-5177
• DOI: 10.1016/j.pbb.2019.172743

Alzheimer's disease (AD) is the most common neurodegenerative disease causing dementia in the elderly population. Due to the fact that there is still no cure for Alzheimer's dementia and available treatment strategies bring only symptomatic benefits, there is a pressing demand for other effective strategies such as diet. Since the inflammation hypothesis gained considerable significance in the AD pathogenesis, elucidating the modulatory role of dietary factors on inflammation may help to prevent, delay the onset and slow the progression of AD. Current evidence clearly shows that synergistic action of combined supplementation and complex dietary patterns provides stronger benefits than any single component considered separately. Recent studies reveal the growing importance of novel factors such as dietary advanced glycation end products (d-AGE), gut microbiota, butyrate and vitamin D3 on inflammatory processes in AD. This paper summarizes the available evidence of pro- and anti-inflammatory activity of some dietary components including fatty acids, vitamins, flavonoids, polyphenols, probiotics and d-AGE, and their potential for AD prevention and treatment. •We found a compendium of anti-inflammatory nutritional substances which can counteract inflammation in Alzheimer’s disease.•Combined supplementation and complex dietary patterns provide stronger anti-inflammatory benefits than any single component•Overconsumption of foods rich in d-AGEs, saturated fats and meat, have a pro-inflammatory influence on AD patients brains