Bioactive Compounds of the Mediterranean Diet as Nutritional Support to Fight Neurodegenerative Disease
Abstract
:1. Introduction
2. Mediterranean Diet
Mediterranean Diet and Neurodegenerative Diseases
3. Alzheimer’s Disease
3.1. AD Stages
3.2. AD Biomarkers
4. Parkinson’s Disease
4.1. PD Stages
4.2. PD Biomarkers
4.3. Inflammation and Oxidative Stress in Neurodegenerative Diseases
5. Bioactive Compounds
6. Flavonoids
7. Anthocyanins
8. Polyphenols
Phenolic Acids
9. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Foods | Sources | Reference |
---|---|---|
Legumes | Phenolic acids, anthocyanins/anthocyanidins, vitamin C | [36] |
Milk and derivatives | Mineral salts, calcium, water-soluble and hyposoluble vitamins, fats and proteins | [37] |
Vegetables | Vitamins (vitamin E, vitamin C), minerals (zinc and selenium), antioxidants, phytoestrogens, dietary fiber, flavonoids | [38] |
Olive Oil | Hydrocarbons, phytosterols, fat-soluble vitamins, polyphenols | [39] |
Fruits | sugar, fiber, vitamins and minerals, phenolic content | [40] |
Meat | Potassium, calcium and iron, vitamin A, B vitamins, vitamin D, vitamin K, chromium, copper, folic acid, magnesium, selenium, n-3 fatty acids | [41] |
Fish | Mineral salts (calcium, phosphorus, and iodine), vitamin A, B vitamins, vitamin D, proteins | [41] |
Red Wine | It is a healthy source of antioxidants and its active ingredient, resveratrol. In addition, it is rich in vitamins and minerals. | [42] |
Components of Mediterranean Diet | Effects on Cognitive Performance in Parkinson’s Disease | Effects on Cognitive Performance in Alzheimer’s Disease | Reference |
---|---|---|---|
Legumes | Antioxidants can help neutralize free radicals produced in the brain, consequently also reducing inflammation. | They can reduce oxidative stress and inflammation in the brain. | [43] |
Red wine | It contains antioxidant and anti-inflammatory properties. Its constituent resveratrol has been associated with the reduction of oxidative stress, the inhibition of inflammation, and the promotion of neuroplasticity. It appears to affect beta-amyloid plaques. | Some compounds found in red wine, such as resveratrol and quercetin, may act as inhibitors of the enzyme monoamine oxidase B (MAO-B), which has been implicated in the degeneration of brain cells in Parkinson’s disease. | [44,45] |
Vegetables | They can help reduce the buildup of beta-amyloid plaques in the brain. Plants are an important source of folic acid, which can help reduce levels of homocysteine, an amino acid associated with Alzheimer’s disease. They contain glucosinolate sulfates, which can promote the production of enzymes that eliminate toxic substances from the brain. | They contain vitamin C, vitamin E, and beta-carotene, which can protect brain cells from oxidative stress—one of the factors that can contribute to the degeneration of dopaminergic cells in the brain, responsible for the symptoms of Parkinson’s disease. | [46,47] |
Olive Oil | It is rich in oleic acid, a monounsaturated fatty acid that may reduce the risk of cardiovascular and inflammatory diseases. It is rich in polyphenols, antioxidant compounds that can protect brain cells from oxidative damage. It appears to be able to reduce the formation of amyloid plaques in the brain. | It contains antioxidant compounds that may protect brain cells from oxidative stress and inflammation. Hidrox, a compound extracted from olives, can significantly ease Parkinson’s motor symptoms, reduce alpha synuclein buildup, and slow neurodegeneration in animal models of the disease. | [48,49] |
Fruits | They contain antioxidants which help protect brain cells from oxidative damage. They also contain many anti-inflammatory compounds, including polyphenols. Chronic inflammation has been implicated in disease pathogenesis, and reducing inflammation may have protective effects on the brain. Certain compounds found in fruit, such as flavonoids, may help regulate the central nervous system and improve cognitive and motor function. | They can reduce the risk of amyloid-beta accumulation: Some studies have suggested that compounds found in fruit, such as polyphenols, may reduce the accumulation of amyloid-beta proteins in the brain. | [50,51] |
Fish | It is rich in omega-3 fatty acids, especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which have been shown to have beneficial effects on brain health and disease prevention. Omega-3s can reduce chronic inflammation in the brain, improve cognitive function, including memory, protect brain cells from damage, and reduce the accumulation of abnormal proteins in the brain, such as tau and amyloid-beta proteins. | It contains vitamin D, which can influence the function of dopamine receptors in the brain and can have protective effects on brain cells. Omega-3 fatty acids can reduce inflammation in the brain and protect brain cells from oxidative damage. | [32,52,53,54] |
Substances | Natural Source | Pathways Involved | References |
---|---|---|---|
Apigenin | Parsley | Nrf2 | [103] |
Baicalein | Roots Of Scutellaria Baicalensis | Nf-Kb/DJ-1 | [103,104,105] |
Luteolin | Parsley, Radicchio, Celery | Nrf2 | [103,106,107,108,109,110,111,112,113,114,115] |
Quercetin | Many Fruits, Vegetables, Leaves, Seeds, And Grains; Capers, Red Onions | MAPK/AKT/PI3K ERK/CREB | [103,116,117] |
Isoquercetin | Mangifera Indica | MAPK/AKT | [103] |
Rutin | Citrus | PI3K/Erβ | [103,118] |
Kaempferol | Kale, Beans, Tea, Spinach, And Broccoli | DJ-1 | [103] |
Naringin | Citrus Fruits, Especially In Grapefruit | Nrf2/ARE | [103] |
Naringenin | Grapefruit | Nrf2/ARE | [103] |
Hesperidin | Lemons And Sweet Oranges | GSH/Bcl-2 | [103] |
Epigallocatechin-3-Gallate | Green Tea | PKC/MAPK/PI3K Akt MEK/ERK1/2 | [119] |
Daidzein | Legumes, Especially In Soybeans | Bcl-2 | [103] |
Genistein | Many Other Vegetables, Fruits, Nuts, Peas, Lentils, And Seeds | Bcl-2 | [103] |
Quercetin | Parsley, Citrus | MAPK/AKT/PI3K ERK/CREB | [120] |
Flavanone | Orange | Phosphatidylinositol 3-Kinase/Akt | [121] |
Cyanidin | Red Berries Including Grapes, Bilberry, Blackberry | JNK/BDNF | [122] |
Galantamine | Bulbs Of Galanthus Nivalis | Cholinesterase Inhibitor | [123] |
Resveratrol | Skin Of Grapes, Blueberries, Raspberries, Mulberries, And Peanuts | SIRT1/PGC-1/PI3K/Akt | [117,123,124,125,126,127,128,129] |
Caffeic Acid | Honeybee Hives | Counteracted Aggregation | [130] |
Chlorogenic Acid | Coffee And Black Tea | Protected Against NO Effects | [130] |
Gallic Acid | Gallnuts, Sumac, Witch Hazel, Tea Leaves, Oak Bark | CAT/GSH/SOD | [130] |
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Franco, G.A.; Interdonato, L.; Cordaro, M.; Cuzzocrea, S.; Di Paola, R. Bioactive Compounds of the Mediterranean Diet as Nutritional Support to Fight Neurodegenerative Disease. Int. J. Mol. Sci. 2023, 24, 7318. https://doi.org/10.3390/ijms24087318
Franco GA, Interdonato L, Cordaro M, Cuzzocrea S, Di Paola R. Bioactive Compounds of the Mediterranean Diet as Nutritional Support to Fight Neurodegenerative Disease. International Journal of Molecular Sciences. 2023; 24(8):7318. https://doi.org/10.3390/ijms24087318
Chicago/Turabian StyleFranco, Gianluca Antonio, Livia Interdonato, Marika Cordaro, Salvatore Cuzzocrea, and Rosanna Di Paola. 2023. "Bioactive Compounds of the Mediterranean Diet as Nutritional Support to Fight Neurodegenerative Disease" International Journal of Molecular Sciences 24, no. 8: 7318. https://doi.org/10.3390/ijms24087318