- Chapter 1 Current understanding of Alzheimer’s disease and other neurodegenerative diseases, and the potential role of diet and lifestyle in reducing the risks of Alzheimer’s disease and cognitive decline
- Chapter 2 Alzheimer’s disease and other neurodegenerative diseases
- Chapter 3 Current and developing diagnostic methods for Alzheimer’s disease
- Chapter 4 The link between Diabetes, Glucose control and Alzheimer’s Disease and Neurodegenerative Diseases
- Chapter 5 Diet and nutrition, and their influence on Alzheimer’s disease and other neurodegenerative diseases
- Chapter 6 Carbohydrate and Protein metabolism: influences on cognition and Alzheimer’s disease
- Chapter 7 Fat and lipid metabolism and the involvement of apolipoprotein E in Alzheimer’s disease
- Chapter 8 Inflammation in Alzheimer’s disease, and prevention with antioxidants and phenolic compounds – what are the most promising candidates?
- Chapter 9 Cognitive impairments in Alzheimer’s disease and other neurodegenerative diseases
- Chapter 10 Animal Models of Alzheimer Disease
- Chapter 11 The products of fermentation and their effects on metabolism, Alzheimer’s Disease and other Neurodegenerative Diseases: Role of short chain fatty acids (SCFA)
- Chapter 12 Hormonal expression associated with Alzheimer’s disease and neurodegenerative diseases.
- Chapter 13 The link between exercise and mediation of Alzheimer’s disease and Neurodegenerative Diseases
- Chapter 14 Current and prospective treatments for Alzheimer’s disease (and other neurodegenerative diseases)
- Chapter 15 The role of genetics in Alzheimer’s and Parkinson’s Disease
- Final thoughts regarding Alzheimer’s disease, diet and health
Understanding the impact of diet, exercise, genetics, and hormones on the risk and development of Alzheimer’s and other neurogenerative diseases.
Diet is widely known to impact on neurological function. Nevertheless, academic texts discussing this relationship are relatively few in number. This book therefore fills an important gap in the current literature. Opening with an overview of neurodegenerative diseases, particularly Alzheimer’s disease, the text then focuses on explaining the means by which glycemic control and lipid metabolism – and associated nutritional and lifestyle variables – may factor into such disorders’ prevention and treatment.
An international group of experts in the fields of food science and neurodegeneration have contributed chapters that examine Alzheimer’s disease within a broad range of contexts. Offering dietary, genetic, and hormonal perspectives, the authors explore topics ranging from sugar consumption to digestive fermentation, and Alzheimer’s disease animal models to the cognition-enhancing effects of physical exercise. Also included are overviews of the latest research into current and developing methods of treatment and diagnosis, as well as differential diagnostics. This groundbreaking book:
- Explores how glucose metabolism, insulin resistance, lipid metabolism, and high intake of refined carbohydrates are linked to Alzheimer's disease
- Discusses how genetic makeup can impact risk of Alzheimer’s and Parkinson’s disease
- Examines cognitive changes in neurodegeneration, lists current tests for determining cognitive impairment, and provides information concerning differential diagnosis
- Discusses potential advantages of increasing antioxidant and micronutrient intake
- Reviews hormonal influences on neurodegeneration
- Examines the links between protein intake and Alzheimer’s disease.
Neurodegeneration and Alzheimer's Disease is an essential resource for researchers, medical practitioners, dietitians, and students with an interest in neurological diseases and their diagnosis and risk factors, as well as diet-related conditions such as diabetes and obesity. Lifestyle and diet influence neurodegeneration risk, and a better understanding of this evidence amongst health professionals will hopefully lead to greater public awareness of how to reduce the likelihood of these widespread conditions.
About the Author
Ralph Martins, PhD, is Professor and Foundation Chair in Aging and Alzheimer's Disease, School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA, Australia.
Charles S. Brennan, PhD, is Professor of Food Science, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, New Zealand.
Binosha Fernando, PhD, is Post-Doctoral Research Fellow, Centre of Excellence for Alzheimer's Disease Research and Care, School of Medical Sciences, Edith Cowan University, Joondalup, WA, Australia.
Margaret Brennan, PhD, is Senior Research Officer, Centre for Food Research and Innovation, Lincoln University, Lincoln, New Zealand.
Stephanie J. Fuller, PhD, is Editor and Senior Writer, Australian Alzheimer’s Research Foundation, Ralph and Patricia Sarich Neuroscience Research Institute, Nedlands, WA, Australia.