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The Interest of Adding Micronutrients to Docosahexaenoic Acid Supplementation to Prevent Age-Related Cognitive Decline | OMICS International| Abstract
ISSN: 2161-0460

Journal of Alzheimers Disease & Parkinsonism
Open Access

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  • Review Article   
  • J Alzheimers Dis Parkinsonism 2018, Vol 8(3): 438
  • DOI: 10.4172/2161-0460.1000438

The Interest of Adding Micronutrients to Docosahexaenoic Acid Supplementation to Prevent Age-Related Cognitive Decline

Mathilde Chataigner1,2,3, Anne-Laure Dinel1,2,4, Véronique Pallet1,2, Sophie Layé1,2 and Corinne Joffre1,2*
1INRA, Nutrition et Neurobiologie Intégrée, UMR 1286, 33076 Bordeaux, , France
2Bordeaux University, Nutrition et Neurobiologie Intégrée, UMR 1286, 33076 Bordeaux, France
3Abyss Ingredient, 56850 Caudan, , France
4NutriBrain Research and Technology Transfer, Nutrition et Neurobiologie Intégrée, UMR 1286, 33076 Bordeaux, , France
*Corresponding Author : Corinne Joffre, University of Bordeaux, Bordeaux, France, Tel: +33557574505, Email: corinne.joffre@inra.fr

Received Date: May 07, 2018 / Accepted Date: May 16, 2018 / Published Date: May 23, 2018

Abstract

Aging is associated to cognitive decline that can lead to neurodegenerative diseases and constitutes one of the main social and economic issues of the 21st century. The loss of memory, orientation and processing abilities associated with aging are involved in the loss of autonomy and in the decline in the quality of life in the elderly. Brain structures involved in memory such as hippocampus, cortex and striatum, are particularly affected by molecular and cellular damage during this period. Lipid metabolism and neurofunctional alterations, including disturbances in synaptic plasticity and neurogenesis, chronic low-grade inflammation and increased oxidative stress, are partly to be involved in age-related cognitive decline. Actually, nutrition represents a strategy of choice to prevent or delay these impairments since many studies have provided valuable data concerning the effect of dietary patterns and specific nutrients on cognitive function. From all nutrients, some of them are particularly attractive. Indeed, n-3 polyunsaturated acids (PUFAs), especially docosahexaenoic acid (DHA), have been identified for their beneficial effects on cognition, notably by acting on brain plasticity (synaptic plasticity, neurogenesis), neuroinflammation and oxidative stress. Other nutrients such as vitamin A, vitamin E, vitamin D, polyphenols as well as pre- and probiotics have aroused a growing interest in decreasing cognitive disorders. As nutrition has to be taken as a whole, we first described the effects of the Mediterranean diet which constitutes the most complete association of nutrients and (DHA from fish, vitamins and polyphenols from fruits and vegetables) represents a global vision of nutrition, then we focused on the interest of combining DHA and micronutrients contained in this diet as well as pre- and probiotics, to prevent age-related cognitive decline and reported the synergistic effects of these associations. Finally, we completed with benefits from dairy products that increase DHA incorporation.

Keywords: Age-related cognitive decline; Docosahexaenoic acid; Vitamins; Polyphenols; Pre and probiotic; Dairy product; Mediterranean diet

Citation: Chataigner M, Dinel AL, Pallet V, Layé S, Joffre C (2018) The Interest of Adding Micronutrients to Docosahexaenoic Acid Supplementation to Prevent Age-Related Cognitive Decline. J Alzheimers Dis Parkinsonism 8:438. Doi: 10.4172/2161-0460.1000438

Copyright: © 2018 Chataigner M, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

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