Nutritional aspects and their influences on the pathophysiology ofAlzheimer's disease: A systematic review / Aspectos nutricionais e suas influências na fisiopatologia da doença de Alzheimer: uma revisão sistemática
Nascimento, Nathalia Liberato; Costa, Iwyson Henrique Fernandes da; Freitas, Rivelilson Mendes de.
Rev. ciênc. méd., (Campinas)
; 23(1): 33-40, jan.-abr. 2014.
Artículo
en Inglés
| LILACS | ID: lil-758397
The objective of this study was to conduct a review about the nutritional aspects and their influences on the pathophysiology of Alzheimer's disease. The review describes the pathophysiology of Alzheimer's disease, the generally indicated diets, and the nutritional factors that may aggravate the disease based on a literature review using the following keywords in English and Portuguese "Alzheimer's disease", "physiopathology", "nutritional aspects", and "antioxidants". A total of 100 articles were found, 48 in Lilacs and 52 in MedLine, but only 54 articles were selected for the review. The use of antioxidants as free radical scavengers is generally indicated in diets for Alzheimer's patients. Studies also suggest that caffeine, vitamin B12, and folic acid have neuroprotective effects. Cohort studies found that a high intake of saturated fatty acids and obesity increase the risk of Alzheimer's disease. People with Alzheimer's disease should avoid diets high in carbohydrates and saturated fats, and prefer foods high in antioxidants.
Biblioteca responsable:
BR408.1
Ubicación: BR408.1
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