Abstract
The risk of Alzheimer’s disease (AD) increases with nonmodifiable conditions including age and lack of effective efficacious pharmacotherapy. During the past decades, the non-pharmacotherapy mode of treatment of dietary modification received extensive attention in AD research. In order to reduce the AD pathology and cognitive decline, various dietary patterns have been attempted including caloric restriction (CR), dietary approaches to stop hypertension (DASH), ketogenic diets (KD), Mediterranean diet (MedDi) and Mediterranean-DASH diet Intervention for Neurological Delay (MIND) diet. Higher adherence to the MedDi diet was associated with decreases in cardiovascular and neurological disorders including AD and related cognitive decline. However, another emerging healthy dietary pattern MIND diet has also been associated with slower rates of cognitive decline and significant reduction of AD rate. Olive serves as one of the building block components of MedDi and MIND diets and the exerted potential health beneficial might be suggested due to the presence of its bioactive constituents such as oleic acids and phenolic compounds (biophenols). A few trials using medical food showed an optimal result in presymptomatic or early stages of AD. The review supports the notion that MedDi and MIND diets display potential for maintaining the cognitive function as nonpharmacological agents against AD pathology and proposed preventative mechanism through the presence of olive biophenols and presents the gaps along with the future directions.
Highlights
Brain ageing may be considered as a progressive and inevitable physiological process related to the dramatic increase in the oxidative stress condition and inflammatory markers that potentially cause damage to cellular structures of the brain [1]
The present review summarizes the existing evidences of adherence to diets (specially the Mediterranean diet (MedDi) and Mediterranean dietary approaches to stop hypertension (DASH) diet Intervention for Neurological Delay (MIND)) with the reduction in Alzheimer’s disease (AD) risk and cognitive function and exploring the involvement of olives as one of the backbone dietary components
A Boolean search strategy was conducted with the following keywords and logic: (“diet” OR “dietary patterns” OR “Mediterranean diet” OR “Mediterranean-DASH diet Intervention for Neurological Delay (MIND) diet” OR “caloric restriction diet” OR “DASH diet” OR “ketogenic diet”) AND (“Alzheimer’s disease” OR “amyloid” OR “β amyloid” OR “β-amyloid” OR “Aβ42” OR “Aβ40”) AND (“olive biophenols” OR “olive polyphenols” OR “oleuropein” OR “hydroxytyrosol”)
Summary
Brain ageing may be considered as a progressive and inevitable physiological process related to the dramatic increase in the oxidative stress condition and inflammatory markers that potentially cause damage to cellular structures of the brain [1]. Evidence amassed from numerous preclinical and clinical studies between 1990 and 2018, suggested a strong association link between a few dietary patterns and AD incidence [6], presenting diet as a modifiable risk factor that may play a central role in managing the illness [7]. Intervention in these areas may reduce the risk of developing AD or at least delay its clinical symptoms [8]. The neurobiological mechanisms of the MedDi against AD or cognition decline are proposed
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