Nutrition: Review on the Possible Treatment for Alzheimer’s Disease

Article type: Review Article

Authors: Botchway, Benson O.A.^{a; b} | Moore, Masania K.^b | Akinleye, Faith O.^b | Iyer, Ishwari C.^b | Fang, Marong^{a; *}

Affiliations: [a] Institute of Neuroscience, Zhejiang University School of Medicine, Hangzhou, China | [b] School of Basic Medical Sciences, Zhejiang University, Hangzhou, China

Correspondence: [*] Correspondence to: Prof. Marong Fang, Institute of Neuroscience, Zhejiang University School of Medicine, 866 Yuhangtang Road, Hangzhou, 310058, China. Tel.: +86 571 88208160; Fax: +86 571 88208094; E-mail: fangmaro@zju.edu.cn.

Abstract: Since its discovery some hundred years ago, Alzheimer’s disease (AD), a neurodegenerative disease and an eminent cause of most dementia, continues to pose problems for affected families and society, especially in developed countries. With the approved medications by the Food and Drugs Administration in the United States, effectual treatment of AD apropos to the complete eradication of the disease continues to be elusive due to complexities relating to the pathophysiology of the disease. Nutrition has and continues to play a salient role in the survival of living organisms with no exception for human beings. Herein, we report the connection between nutrition and AD with particular attention to vitamins, curcumin, and the Mediterranean diet.

Keywords: Alzheimer’s disease, curcumin, dementia, Mediterranean diet, neurodegenerative, nutrition, vitamins

DOI: 10.3233/JAD-170874

Journal: Journal of Alzheimer's Disease, vol. 61, no. 3, pp. 867-883, 2018