Diet and Alzheimer's Disease: Let Food be Our Medicine by Malik, Jai; Mandal, Subhash C.; Sarup, Prerna;

Hosszú leírás:

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This book addresses all aspects of diet in preventing and managing Alzheimer's disease. It highlights the role of specific dietary components like polyphenols, flavonoids, catechins, lignans etc., along with various dietary patterns in improving neuronal health and mitigating the symptoms of disease.

Role of diet and its impact on overall health and well-being have emerged as promising areas of research. The comprehensive and holistic approach offered in the book provides a thorough scientific view of dietary components in preventing, managing or delaying the onset of Alzheimer’s disease (AD). By incorporating the most recent scientific research and evidence-based practices, this book presents the necessary knowledge and tools to improve cognitive health and enhance quality of life through dietary choices. In addition, this book also gives an overview of the latest scientific contributions in the field of the pathophysiology of this disease and how this understanding helps in developing newer therapeutic interventions.

With high-quality images, chemical structures, and well-structured tables, the book aims to present intricate information in an accessible and interesting manner. By incorporating research case studies, the book not only educates but also motivates readers to take tangible steps towards effective dietary management.

Thus this book serves as a crucial guide for utilizing the potential of nutrition in the battle against Alzheimer's disease. It is mainly targeted at nutritionists, post graduate students, researchers and biochemists working in the area of Alzheimer's.

Tartalomjegyzék:

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Chapter 1. Alzheimer’s Disease : Pathophysiological and Therapeutical Insights.- Chapter 2. Molecular Basis for the Protective Effect of Dietary Components against Alzheimer’s disease.- Chapter 3. Anti-inflammatory Potential of Dietary Components and Benefits in Alzheimer’s disease.- Chapter 4. Role of Mediterranean diet in Alzheimer’s disease: Pre-clinical and Clinical Evidence.- Chapter 5. Prebiotics and probiotics in Alzheimer’s disease.- Chapter 6. Emerging trends in therapeutic potential of curcumin in Alzheimer's disease.- Chapter 7. Tea Catechins: A useful chemical weapon against Alzheimer’s disease.- Chapter 8. Mindful Eating: Ayurvedic Insights into Diet and Alzheimer's disease Management.- Chapter 9. The Role of Nuts in Alzheimer’s Prevention and Management.- Chapter 10. Role of Omega 3 and Omega 6 fatty acids against Alzheimer's disease.- Chapter 11. Molecular Mechanisms and Therapeutic Potential of Ginger (Zingiber officinale) in Alzheimer’s disease.- Chapter 12. Carotenoids and Memory Enhancement: A Therapeutic Link to Alzheimer's disease.- Chapter 13. Molecular Basis of the Role of Polyphenols in Alzheimer’s disease.- Chapter 14. Unveiling the benefit of Maca in preventing Alzheimer’s disease.- Chapter 15. Resveratrol: A stilbene with multifaceted roles in Alzheimer’s disease.- Chapter 16. Mushrooms and their protective role in Alzheimer’s disease.- Chapter 17. Alzheimer’s Disease Management through the Gut-Brain Axis.- Chapter 18. Exploring the Neuroprotective Potential of Extra Virgin Olive Oil: A Dietary Approach to Mitigating Alzheimer’s Disease.- Chapter 19. Vitamins and their role in Alzheimer’s disease.- Chapter 20. Dietary polyphenols and the aging brain: Mechanistic insights into Alzheimer’s disease prevention.