Effects of Dietary Food Components on Cognitive Functions in Older Adults

Abstract

Population aging has recently been an important issue as the number of elderly people is growing worldwide every year, and the extension of social security costs is financially costly. The increase in the number of elderly people with cognitive decline is a serious problem related to the aging of populations. Therefore, it is necessary to consider not only physical care but also cognitive patterns in the future care of older adults. Since food contains a variety of bioactive substances, dietary patterns may help improve age-related cognitive decline. However, the relationship between cognitive function and individual food components remains ambiguous as no clear efficacy or mechanism has been confirmed. Against this background, this review summarizes previous reports on the biological process of cognitive decline in the elderly and the relationship between individual compounds in foods and cognitive function, as well as the role of individual components of food in cognitive function, in the following order: lipids, carotenoids, vitamins, phenolic compounds, amino acids, peptides, and proteins. Based on the research presented in this review, a proper diet that preserves cognitive function has the potential to improve age-related cognitive decline, Alzheimer’s disease, and Parkinson’s disease. Hopefully, this review will help to trigger the development of new foods and technologies that improve aging and cognitive functions and extend the healthy life span.

Sex Differences in the Metabolome of Alzheimer's Disease Progression

“…For example, it has been found that polyamine, lysine, and tryptophan metabolism, and glycine and valine levels are altered in blood samples across AD, MCI, and CN groups (67,68). Various studies have also explored the role of amino acid intake in the progression of AD; however, most research is still speculative due to the lack of specific underlying mechanisms (69). Our study found that decreased levels of arginine and serine are associated with AD and MCI progression in brain component 2 , and decreased levels of asparagine, methionine, and threonine are associated with MCI progression in brain component 3 in men but not women.…”

Blood–Brain Barrier Disruption Mediated by FFA1 Receptor—Evidence Using Miniscope

“…Omega-3 polyunsaturated fatty acids (n-3 PUFAs), such as docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) obtained from diet or dietary supplements [3,4], have been reported to have beneficial neurological effects by improving cognitive performance [5][6][7][8] in neurodegenerative disorders and depression [9,10]. Recently, DHA and EPA were reported to promote BBB integrity in a sample of healthy elderly (mean age 76 yrs) human subjects [11].…”

Ellagic Acid: A Dietary-Derived Phenolic Compound for Drug Discovery in Mild Cognitive Impairment

“…Therefore, it is mandatory to find more efficacious preventive strategies to straightly prevent, decelerate, and even discontinue this “dementia pandemic.” Physical exercise and healthy dietary habits have been identified as some of the most efficient therapeutic approaches and are recommended from early life ( Blumenthal et al, 2017 ). In addition, the connection between diet, health, and the presence of bioactive chemical compounds in food has gotten fantastic attention in recent years and consumers are progressively interested in food products that, apart from fulfilling nutritional demands, enhance physical performance, further wellbeing, and reduce the risk of producing diseases ( Auxtero et al, 2021 ; Ozawa et al, 2021 ). Nutritional interventions or botanicals such as polyphenols can be a greatly accepted, inexpensive, and efficacious option to preserve against age-related cognitive decline and neurodegeneration, leading to important personal and societal benefits ( Tewari et al, 2018 ; de Araujo et al, 2021 ).…”