Abstract
Prevention of neurodegeneration during aging, and support of optimal brain function throughout the lifespan, requires protection of membrane structure and function. We review the synergistic action of different classes of dietary micronutrients, as well as further synergistic contributions from exercise and stress reduction, in supporting membrane structure and function. We address membrane-associated inflammation involving reactive oxygen species (ROS) that produce immune regulators from polyunsaturated fatty acids (PUFAs) of membrane phospholipids. The potential of dietary micronutrients to maintain membrane fluidity and prevent chronic inflammation is examined with a focus on synergistically acting membrane-soluble components (zeaxanthin, lutein, vitamin E, and omega-3 PUFAs) and water-soluble components (vitamin C and various phenolics). These different classes of micronutrients apparently operate in a series of intertwined oxidation-reduction cycles to protect membrane function and prevent chronic inflammation. At this time, it appears that combinations of a balanced diet with regular moderate exercise and stress-reduction practices are particularly beneficial. Effective whole-food-based diets include the Mediterranean and the MIND diet (Mediterranean-DASH Intervention for Neurodegenerative Delay diet, where DASH stands for Dietary Approaches to Stop Hypertension).
Highlights
Introduction and OverviewHumans need micronutrients to assist with, and protect, vital functions
A variety of environmental and lifestyle factors can stimulate reactive oxygen species (ROS) production even further or can contribute to a deficiency in the antioxidants that keep ROS in check. Such an imbalance between oxidants and antioxidants contributes to continuous activation of the immune response, or chronic inflammation
Certain polyphenols are broken down by gut bacteria into metabolites that move out of the gut and exert a variety of anti-inflammatory and antioxidative effects, as has been suggested for metabolites of anthocyanins and other flavonoids [31,32,33,34]. Both green tea extract [35] and proanthocyanidins from grape seeds [36] decreased the levels of lipid hydroperoxides in blood plasma, and both red wine polyphenols [37] and cocoa flavanols [38] reduced the circulating levels of gene regulators produced by polyunsaturated fatty acids (PUFAs) oxidation
Summary
Humans need micronutrients to assist with, and protect, vital functions. Essential micronutrients—which cannot be synthesized in the human body and must be consumed with the diet—include vitamins and a host of other compounds of plant origin termed phytochemicals (plant chemicals). Plants produce hundreds of largely water-soluble compounds [1], as well as a handful of water-insoluble, membrane-localized antioxidants including vitamin E (tocopherols) and carotenoids such as zeaxanthin and lutein [2,3,4]. The dietary xanthophylls, zeaxanthin and lutein, act as membrane stabilizers in human membranes (for a recent review, see [5]; see further detail and Figure 1 below). A variety of environmental and lifestyle factors can stimulate ROS production even further or can contribute to a deficiency in the antioxidants that keep ROS in check Such an imbalance between oxidants and antioxidants contributes to continuous activation of the immune response, or chronic inflammation (see sections dedicated to these topics below). Several classes of phytochemicals must work in tandem with each other to prevent excessive oxidation of the fatty acids of membrane phospholipids (see details on this topic below). LPS-associated neuroinflammation [12] (for details, see below)
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