Dietary compounds and memory loss

Authors/Creators

Ke Dong
Warnakulasuriya M. A. D. Binosha Fernando, Edith Cowan UniversityFollow
Vijay Jayasena

Abstract

Memory loss is a symptom of dementia while Alzheimer’s disease (AD) is the most common cause of dementia. AD has been a social and economic burden worldwide. Unfortunately, there is no drug or treatment can cure or slow down the progression of AD so far. Evidence suggests that diets rich in protein, dietary fibre, vitamins, flavonoids or phenolics could enhance human’s memory and reduce the risk of AD through direct effects on amyloid beta (Aβ, a hallmark of AD) and consequently influence AD pathogenesis. This paper has reviewed the pathology, mechanisms of Aβ mediated toxicity, contributing factors, diagnosis and therapeutics of AD. The diets which are beneficial to reduce AD risk have also been discussed in detail to provide a health advice.

RAS ID

36922

Document Type

Journal Article

Date of Publication

2020

School

School of Medical and Health Sciences

Copyright

free_to_read

Publisher

Gupta Publications

Identifier

Warnakulasuriya Fernando

https://orcid.org/0000-0002-8364-7808

Comments

Dong, K., Binosha Fernando, W. M. A. D., Jayasena, V. (2020). Dietary compounds and memory loss. International Journal of Food Science and Nutrition, 5(2), 50-59. https://www.foodsciencejournal.com/archives/2020/vol5/issue2

Recommended Citation

Dong, K., Binosha Fernando, W. M., & Jayasena, V. (2020). Dietary compounds and memory loss. Retrieved from https://ro.ecu.edu.au/ecuworkspost2013/11437