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Functional Foods and Dietary Patterns for Prevention of Cognitive Decline in Aging

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Nutrients and Nutraceuticals for Active & Healthy Ageing

Abstract

Cognitive decline is known as the prevalent impairments related to aging and recently by the increasing of life expectancy in societies, the number of patients is rising. The impact of several nutrients and whole dietary patterns on cognitive disorders proves that a healthy diet along with other modifiable factors (e.g., physical activity and cognitive activity) and non-modifiable factors (e.g., gender, age, genetic) is an important factor to maintain cognitive function and improve life quality during old age.

Aging and metabolic abnormality are both associated with cognitive decline that have effect on fine motor control, balance, short-term and long-term memories, and executive function. Oxidative stress and inflammation are common features in cognitive decline. Neuro inflammation occurs locally in the brain thus peripheral inflammatory cells and circulating inflammatory mediators (e.g., cytokines) can also infiltrate the brain, and this occurs more frequently as we age. Therefore, strategies like targeting peripheral inflammation can reduce infiltration of inflammatory mediators into the brain and, as a result, reduce the prevalence of a variety of age-related deficits.

Functional foods affect the body by enhancing the consumers’ health or reducting the chronic diseases risks, and these effects are more than the benefits of usual foods. The average quantity and usual composition of food and beverage used by an individual or a group of people—dietary pattern—are the main source of nutrients for body and it is expected to affect the life quality and health condition during lifetime including age-related cognitive decline.

Nutrients in the food can affect cognitive processes and emotions by changing the chemical composition of our brain and alter our mood. Dietary factors affect multiple brain processes through regulating neurotransmitter pathways, membrane fluidity, synaptic transmission, and signal-transduction pathways. Some plausible mechanisms of action for diets and nutrients shown to be effective on cognitive aging have been schemed in this chapter.

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Notes

  1. 1.

    Refined carbohydrates include sugars and highly processed grains, such as white flour.

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Authors and Affiliations

  1. Toxicology and Diseases Group, Pharmaceutical Sciences Research Center, The Institute of Pharmaceutical Sciences (TIPS), Tehran University of Medical Sciences, Tehran, Iran

    Zahra Bayrami & Madiha Khalid

  2. Isfahan Cardiovascular Research Center, Cardiovascular Research Institute, Isfahan University of Medical Sciences, Isfahan, Iran

    Sedigheh Asgari Dastjerdi

  3. Hypertension Research Center, Cardiovascular Research Institute, Isfahan University of Medical Sciences, Isfahan, Iran

    Motahareh Sadat Masjedi

Authors
  1. Zahra Bayrami
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  2. Madiha Khalid
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  3. Sedigheh Asgari Dastjerdi
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  4. Motahareh Sadat Masjedi
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Correspondence to Zahra Bayrami .

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Editors and Affiliations

  1. Applied Biotechnology Research Center, Baqiyatallah University of Medical Sciences, Tehran, Iran

    Seyed Mohammad Nabavi

  2. Clinical Psychology Service, Clinical Psychology Service, Health Department, Fondazione IRCCS Casa Sollievo della Sofferenza, San Giovanni Rotondo, Foggia, Italy

    Grazia D'Onofrio

  3. Applied Biotechnology Research Center, Baqiyatallah University of Medical Sciences, Tehran, Iran

    Seyed Fazel Nabavi

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Bayrami, Z., Khalid, M., Asgari Dastjerdi, S., Sadat Masjedi, M. (2020). Functional Foods and Dietary Patterns for Prevention of Cognitive Decline in Aging. In: Nabavi, S.M., D'Onofrio, G., Nabavi, S.F. (eds) Nutrients and Nutraceuticals for Active & Healthy Ageing. Springer, Singapore. https://doi.org/10.1007/978-981-15-3552-9_10

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