Japanese, Mediterranean and Argentinean diets and their potential roles in neurodegenerative diseases.


Journal

Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143

Informations de publication

Date de publication:
06 2019
Historique:
received: 18 07 2018
revised: 18 10 2018
accepted: 30 10 2018
entrez: 20 4 2019
pubmed: 20 4 2019
medline: 21 7 2020
Statut: ppublish

Résumé

Environmental factors are responsible of cellular senescence and processes found in the development of cognitive disorders. The aim of this paper is to compare benefits of the Japanese, Mediterranean, and Argentinian Diet on the onset or prevention of senile dementia (SD) and Alzheimer's Disease (AD). Special focus was on the effects of specific compounds such as polyunsaturated fatty acids (PUFAs), antioxidants, and saturated and trans fatty acids. A high adherence to diets rich in PUFAs, monounsaturated fatty acids (MUFAs) and antioxidants may decrease the risk of developing neurodegenerative diseases; while the predominance of saturated and trans fatty acids possibly rises it.

Identifiants

pubmed: 31000263
pii: S0963-9969(18)30881-0
doi: 10.1016/j.foodres.2018.10.090
pii:
doi:

Substances chimiques

Fatty Acids, Unsaturated 0

Types de publication

Journal Article Research Support, Non-U.S. Gov't Review

Langues

eng

Sous-ensembles de citation

IM

Pagination

464-477

Informations de copyright

Copyright © 2018 Elsevier Ltd. All rights reserved.

Auteurs

Diana Denise Dohrmann (DD)

Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, Burjassot, València, Spain; Universidad de la Cuenca del Plata, Facultad de Ingeniería y Tecnología. Lavalle 50, 3410 Corrientes, Argentina.

Predrag Putnik (P)

Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia. Electronic address: pputnik@alumni.uconn.edu.

Danijela Bursać Kovačević (D)

Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia. Electronic address: dbursac@pbf.hr.

Jesus Simal-Gandara (J)

Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain. Electronic address: jsimal@uvigo.es.

Jose M Lorenzo (JM)

Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain. Electronic address: jmlorenzo@ceteca.net.

Francisco J Barba (FJ)

Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, Burjassot, València, Spain. Electronic address: francisco.barba@uv.es.

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Classifications MeSH