Volume: 2, 2023
2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: B004
DOI: https://doi.org/10.24326/ICDSUPL2B004
Published online: 19 April 2023
ICDSUPL, 2, B004 (2023)
Food in Alzheimer’s disease prevention
Dorota Gajowniczek-Ałasa1*, Ewa Baranowska-Wójcik1, Dominik Szwajgier1
1 Department of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences in Lublin, Skromna 8 street, 20-407 Lublin, Poland
* Corresponding author: dorota.gajowniczek@up.lublin.pl
Abstract
Alzheimer’s disease (AD) is a progressive neurodegenerative disease characterized, among others by abnormal levels of acetyl- and butyrylcholinesterase in the brain. Risk of developing AD is increased by older age, genetic factors, and several medical risk factors. Studies have also suggested that dietary and lifestyle factors may influence risk, raising the possibility that preventive strategies may be effective. The most used drugs in AD are acetylcholinesterase (AChE) inhibitors. In the pathophysiology of AD, cholinergic deficit plays a key role, however, the use of anticholinergics may cause pharmacological interactions with other antidementia drugs and increases the risk of side effects. Therefore, the possibility of using AChE inhibitors naturally occurring in food to prevent or delay the onset of AD symptoms seems justified. It is well documented that edible fruits, vegetables, and herbs are sources of anti-ChE compounds: Punica granatum, Musa paradisiaca, Vitis vinifera, Vicia faba, Prunus persica, Salvia officinalis, Melissa officinalis, Laurus nobilis, Mentha suaveolens, Lavandula angustifolia, Lavandula pedunculata, Carum carvi, Petroselinum crispum, Bacopa monniera, Ginkgo biloba and Withania somnifera. Honey has been traditionally perceived as a supporting factor in medical treatment since the ancient times. The positive effect of various honeys has been emphasized (antioxidant activity, antidepressant effects, the improvement of morphology in memory-related brain areas, reduction of brain oxidative stress, increase of the brain-derived neurotrophic factor and acetylcholine concentrations, reduction of AChE activity in brain homogenates). Regardless of the Brewing Conditions, Various Types of Tea are a Source of Acetylcholinesterase Inhibitors. It was proven that caffeine inhibited brain AChE activity in rat’s model. In general, spices are critical ingredients in traditional cooking all over the world but also serve as important ingredients for the formulation of various food products. Those were tested against AChE activity with results showing a wide range of inhibitory values.
How to cite
D. Gajowniczek-Ałasa, E. Baranowska-Wójcik, D. Szwajgier, 2023. Food in Alzheimer’s disease prevention. In: 2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL2B004