Nutrition and AGE-ing: Focusing on Alzheimer's Disease.
Nutrition and AGE-ing: Focusing on Alzheimer's Disease.
复制标题
营养和年龄：专注于阿尔茨海默氏病。
DOI：
10.1155/2017/7039816
复制
发表时间：
2017
影响因子：
--
通讯作者：
Uberti D
中科院分区：
文献类型：
--
作者：
Abate G;Marziano M;Rungratanawanich W;Memo M;Uberti D
最近，食物和营养在预防或延缓老年人慢性残疾方面的作用受到了极大的关注。由于它们能够影响生物化学和生物学过程，生物活性营养素被认为是能够保持健康大脑状态的可变因素。人们推荐的饮食应富含维生素和多酚，而不含饱和脂肪酸。在健康饮食的前景，烹饪方法也应考虑。事实上，烹饪过程可以改变原始的饮食内容，不仅导致健康营养素的损失，而且还导致毒素的形成，包括晚期糖基化终产物（AGEs）。这些有害化合物在肠道水平被吸收，并可能导致衰老过程。老化中AGEs的积累（“AGE-ing”）进一步涉及神经退行性疾病和许多其他慢性疾病的恶化。在这篇综述中，我们讨论了食物作为生物活性营养素的来源和潜在有毒化合物的储存库的双重作用，特别注意适当的营养在预防/延缓阿尔茨海默病中的重要性。此外，我们专注于良好的食品加工教育的重要性，以便从最佳饮食的营养特性中受益。
Recently, the role of food and nutrition in preventing or delaying chronic disability in the elderly population has received great attention. Thanks to their ability to influence biochemical and biological processes, bioactive nutrients are considered modifiable factors capable of preserving a healthy brain status. A diet rich in vitamins and polyphenols and poor in saturated fatty acids has been recommended. In the prospective of a healthy diet, cooking methods should be also considered. In fact, cooking procedures can modify the original dietary content, contributing not only to the loss of healthy nutrients, but also to the formation of toxins, including advanced glycation end products (AGEs). These harmful compounds are adsorbed at intestinal levels and can contribute to the ageing process. The accumulation of AGEs in ageing (“AGE-ing”) is further involved in the exacerbation of neurodegenerative and many other chronic diseases. In this review, we discuss food's dual role as both source of bioactive nutrients and reservoir for potential toxic compounds—paying particular attention to the importance of proper nutrition in preventing/delaying Alzheimer's disease. In addition, we focus on the importance of a good education in processing food in order to benefit from the nutritional properties of an optimal diet.