Title : Nutrition and neurodegeneration: The role of dietary interventions in Alzheimer’s disease
Abstract:
Chronic inflammation plays a critical role in most of challenging diseases, including rheumatoid arthritis, cancer, heart disease, diabetes, asthma, and even neurological diseases such as Alzheimer’s and depression. Many studies proved how different dietary components can modulate key pathways to inflammation including sympathetic activity, oxidative stress, transcription factor nuclear factor kappa B (NF-κB) activation, and proinflammatory cytokine production.
Diets that induce inflammation are high in refined starches, sugar, saturated and trans-fats, and low in omega-3 fatty acids, natural antioxidants and fiber from fruits, vegetables, and whole grains. Polyphenols, present in many dietary foods such as berries, green tea, and turmeric, exhibit antioxidant and anti-inflammatory properties by inhibiting NF-κB signaling. Probiotics and prebiotics help maintain gut integrity, reducing systemic inflammation linked to conditions such as IBD and metabolic syndrome.
High-fat meals especially trans-fat can stimulate low-grade endotoxemia, a rise in bacterial endotoxins, inflammatory antigens that are typically found circulating at low concentrations in blood. High-fat meals can also induce NF-κB activation in PBMCs. Different research highlights the anti-inflammatory potential of omega-3 fatty acids, found in fish oil and flaxseeds, which modulate inflammatory mediators such as prostaglandins and cytokines. Not only that but the n-6: n-3 ratios worked together to enhance inflammation beyond the contribution provided by either variable alone.
Neurological diseases represent a major global health burden, characterized by progressive impairment of cognitive, motor, and functional abilities. Among these, Alzheimer’s disease is the most common cause of dementia, marked by progressive memory loss, cognitive decline, and behavioral changes. Its pathophysiology involves amyloid-β plaque deposition, tau protein hyperphosphorylation, neuroinflammation, and oxidative stress.
Emerging evidence highlights the critical role of nutrition in both the prevention and management of Alzheimer’s disease. Dietary patterns rich in antioxidants, omega-3 fatty acids, vitamins (particularly B-complex, D, and E), and polyphenols have been associated with reduced neurodegeneration and improved cognitive function.
