Food Antioxidants and Alzheimer’s Disease

Alzheimer’s disease (AD) is the most prevalent neurodegenerative disorder, affecting more than 15 million people worldwide, with almost 5 million patients located in the United States alone [1,2]. AD is the primary cause of senile dementia and is characterized by progressive memory loss; impairments...

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Bibliographic Details
Published inMicronutrients and Brain Health pp. 63 - 72
Format Book Chapter
LanguageEnglish
Published United Kingdom CRC Press 2010
Taylor & Francis Group
Subjects
Cellular biology
Dietetics & nutrition
Neurosciences
Vitamin B1
Ad Transgenic Mouse
USA 4College
USA 5Departments
Extracellular Signal Regulated Kinase Activity
Polyphenolic Compounds
Blueberry Extract
Vitamin B12
1Institut National De La Sante
Berry Fruits
Cocoa Extract
Tau Protein
MPTP Treatment
Black Currant
Ad Animal Model
Case Western Reserve University
Senile Plaques
Visual Spatial Skills
MPTP
Ad Patient
NFT
Progressive Memory Loss
Aβ Protein Precursor
Hormone Replacement Therapies
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Summary:Alzheimer’s disease (AD) is the most prevalent neurodegenerative disorder, affecting more than 15 million people worldwide, with almost 5 million patients located in the United States alone [1,2]. AD is the primary cause of senile dementia and is characterized by progressive memory loss; impairments in language and visual-spatial skills; episodes of psychosis, aggressiveness, and agitation; and, ultimately, death [1,3]. The severity and the chronicity of this disease lead to institutionalization of patients and thus result in a tremendous cost for families and for society.
ISBN:9781420073515
1420073516
DOI:10.1201/9781420073522-9