文献类型：专著

英文题名：Omega-3 fatty acids and neurodegenerative diseases: Focus on Alzheimer's disease

作者：Niazi N.U.K.; Cai S.

机构：[1]Research Institute for Marine Drugs and Nutrition, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China;[2]Shenzhen Institute of Guangdong Ocean University, Shenzhen, China

出版社：Elsevier

出版日期：0

页数：160

纸书定价：0

isbn号：978-032395687-1; 978-032395688-8

语种：英文

外文关键词：Alzheimer's disease; Cellular and animal models; Functional foods; n-3 PUFAs; Neuroinflammation

外文摘要：Neuroinflammation, tau hyperphosphorylation, cholinergic deficiency, and amyloid-beta (Aβ) cascade may contribute to the etiology of Alzheimer's disease (AD). In these factors, the relationship between AD and inflammation became a hot research area since peripheral excessive inflammation can activate glial neuroinflammatory phenotypes to induce Aβ plaques and tau aggregation, which induce neuronal apoptosis, dysfunction of cholinergic neurotransmission, and cognitive and memory impairment. One of functional foods, omega(n)-3 polyunsaturated fatty acids fatty acids (PUFAs), mainly from seafoods, can attenuate AD-like changes by modulating membrane function and glial activities, and compete with inflammatory n-6 metabolites to clean Aβ plaques and tau phosphorylation, suppress release of proinflammatory cytokines, and inhibit nuclear-factor-kappa-B pathway, thereby reducing neurodegeneration and improving memory. This chapter focuses on the sum of leading hypotheses and neurological changes observed in AD and therapeutic effects of n-3 PUFAs on cognitive impairment and neuropathological disorders in AD. The limitations and future studies are also discussed. ? 2023 Elsevier Inc. All rights reserved.