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Diet and Nutrition in Alzheimer’s Disease and Healthy Aging

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Biological, Diagnostic and Therapeutic Advances in Alzheimer's Disease

Abstract

According to UN report of the world aging, older people are those 60 years of age and over, though others defined those over 85 as “oldest old.” Aging is a complex and gradual process which involves degeneration of cells mainly due to cellular redox reactions that result in detrimental biochemical and genetic alterations. Studies have related the risk of age-related diseases with increased level of oxidants. Dietary polyphenols like flavonoids are strong antioxidant that acts through interacting with reactive oxygen species producing reactive metals. All organisms need organic and inorganic nutrients such as proteins, carbohydrates, lipids, vitamins, minerals, and water. These nutrients have a significant role in regular biological activities like metabolism, growth, and repair. Protein is the most essential among the three macronutrients (i.e. carbohydrates, protein, and fat) responsible for aging. Moreover, bioactive chemicals from plants are important, though not essential, and they have been referred to as “life span essential,” since they have beneficial effect in healthy aging. Therefore, dietary interventions along with avoiding risk factors will reduce the risk of age-related degenerative diseases and increase healthy life span among the elderly.

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Acknowledgments

This article is the outcome of an in-house financially nonsupported study.

Author Contributions

All authors have directly participated in the planning or drafting of the manuscript and read and approved the final version.

Conflict of Interest

The authors declare no conflict of interest.

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Authors and Affiliations

  1. Department of Pharmacy, College of Medicine and Health Sciences, Ambo University, Ambo, Ethiopia

    Muhammed Bule

  2. Department of Pharmacognosy, Faculty of Pharmaceutical Sciences, Government College University, Faisalabad, Pakistan

    Muhammad Ajmal Shah

  3. Food and Nutrition Society of Ethiopia (FoNSE), Addis Ababa, Ethiopia

    Ahmed Abdulahi Abdurahman

  4. Department of Pharmaceutical Chemistry, Faculty of Pharmaceutical Sciences, Government College University, Faisalabad, Pakistan

    Malik Saad Ullah

  5. Department of Pharmacy Practice, Faculty of Pharmaceutical Sciences, Government College University, Faisalabad, Pakistan

    Shahid Shah

  6. Department of Pharmacognosy, Faculty of Pharmacy, Gomal University, Dera Ismail Khan, Pakistan

    Adnan Amin

  7. Department of Pharmacology and Toxicology, Faculty of Bio-Sciences, Cholistan University of Veterinary and Animal Sciences (CUVAS), Bahawalpur, Pakistan

    Kamal Niaz

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  1. Muhammed Bule
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  2. Muhammad Ajmal Shah
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  3. Ahmed Abdulahi Abdurahman
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  4. Malik Saad Ullah
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  5. Shahid Shah
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  6. Adnan Amin
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  7. Kamal Niaz
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Corresponding author

Correspondence to Muhammad Ajmal Shah .

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Editors and Affiliations

  1. King Fahd Medical Research Center, King Abdulaziz University Jeddah, Saudi Arabia, Department of Medical Laboratory Technology, Faculty of Applied Medical Sciences, King Abdulaziz University, Jeddah, Saudi Arabia

    Ghulam Md Ashraf

  2. Novel Global Community Educational Foundation, Hebersham, NSW, Australia, AFNP Med, Wien, Austria

    Athanasios Alexiou

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Bule, M. et al. (2019). Diet and Nutrition in Alzheimer’s Disease and Healthy Aging. In: Ashraf, G., Alexiou, A. (eds) Biological, Diagnostic and Therapeutic Advances in Alzheimer's Disease. Springer, Singapore. https://doi.org/10.1007/978-981-13-9636-6_3

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