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2002, Number 3

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Rev Neurol Neurocir Psiquiat 2002; 35 (3)

Nutrition aspects of Alzheimer disease

Solís LEA, Islas MJ, Siller LJJ, Franco LMO, Silva EJG, Hernández GT

Language: Spanish
References: 26
Page: 150-155
PDF size: 99.91 Kb.


ABSTRACT

The present article’s objective is to give difusion to useful previous experiences, as a based to propose diverse nutrition recommendations to patients with Alzheimer’s disease (AD) in self-help groups, considering physiopathological, etiopathogenic and clinical aspects of the disease.
A brief analisis of the state called oxidative stress (OS) is done; this state is considered one of the main factors in the pathogenesis of AD and, from the alimentary point of view, emphasizing on the foods that contain antioxidants, vitamins and cofactors related to them, as well as other food components which play a preventive roll to OS and AD.
Foods that contain a larger quantity of antioxidants, omega 3 and 6 fatty acids, and cofactors related to a beneficial nutrition to prevent or retard AD are mentioned.


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