Plant-Based Diet can Lower Cognitive Impairment Risk within the Elderly


The paper, printed within the journal Molecular Nutrition and Food Research, is led by Cristina Andrs-Lacueva, professor on the Faculty of Pharmacy and Food Sciences and head of the Biomarkers and Nutritional Metabolomics of Food Research Group of the UB and the Biomedical Research Network Center in Frailty and Healthy Aging (CIBERFES), which can also be a part of the Food Innovation Network of Catalonia (XIA).

This European examine, a part of the Joint Programming Initiative “A Healthy Diet for a Healthy Life” (JPI HDHL), was carried out over 12 years with the participation of 842 folks aged over 65 within the Bordeaux and Dijon areas (France).

Metabolomics to review the impression of food plan on well being

In article ad

The examine analyses the connection between the metabolism of dietary elements, intestinal microbiota, endogenous metabolism and cognitive impairment.

As Mireia Urp-Sard, from the Department of Nutrition, Food Science and Gastronomy and CIBERFES, notes, “what we analysed in the cohorts under study is the modulating role of the diet in the risk of suffering cognitive impairment”. Urp-Sard factors out that “the results show a significant association between these processes and certain metabolites”.

The outcomes reveal a protecting affiliation between metabolites derived from cocoa, espresso, mushrooms and purple wine, microbial metabolism of polyphenol-rich meals (apple, cocoa, inexperienced tea, blueberries, oranges or pomegranates) and cognitive impairment within the aged.

The evaluation of plasma samples indicated that some metabolites are associated to the development of cognitive impairment and dementia.

As Professor Cristina Andrs-Lacueva explains, “for example, 2-furoylglycine and 3-methylanthine, which are biomarkers of coffee and cocoa consumption, had a protective profile, while saccharin -derived from the consumption of artificial sweeteners- is associated with a damaging role”.

Merc Palls, professor on the Faculty of Pharmacy and Food Sciences and member of the Institute of Neurosciences (UBNeuro) of the UB, stresses that “the study of the relationship between cognitive impairment, the metabolism of the microbiota and food and endogenous metabolism is essential to develop preventive and therapeutic strategies that help to take care of our cognitive health”.

Dietary modifications for a wholesome cognitive growing older

Therefore, modifications in life-style and food plan are decisive as a method to forestall cognitive deterioration and its development in neurodegenerative illnesses comparable to Alzheimer’s and different dementias.

“A higher intake of fruits, vegetables and plant-based foods provides polyphenols and other bioactive compounds that could help reduce the risk of cognitive decline due to ageing”, says Cristina Andrs-Lacueva.

Teams from the Department of Pharmacology, Toxicology and Therapeutic Chemistry of the Faculty of Pharmacy and Food Sciences, and the Department of Genetics, Microbiology and Statistics of the Faculty of Biology have additionally participated within the examine.

The University of Bordeaux and the INRAE Center of the University Clermont-Ferrand (France), King’s College London (United Kingdom), the University of Amsterdam (Netherlands) and the Paracelsus Medical Private University (Austria) have additionally collaborated within the examine.

The analysis has acquired funding from the International Joint Programming Actions PCIN-2015-229, from the European Regional Development Funds (ERDF) and from the previous Ministry of Economy, Industry and Competitiveness (MINECO), via the Joint Programming Initiative “A Healthy Diet for a Healthy Life”.

Source: Eurekalert

Source link

Leave a reply

Please enter your comment!
Please enter your name here