Neuroscience Graduate Program, Federal University of Santa Catarina, Florianópolis 88040-900, SC, Brazil.
Translational Psychiatry Laboratory, Graduate Program in Health Sciences, University of Southern Santa Catarina, Criciúma 88806-000, SC, Brazil.
Int J Mol Sci. 2021 May 10;22(9):5026. doi: 10.3390/ijms22095026.
Consuming a balanced, nutritious diet is important for maintaining health, especially as individuals age. Several studies suggest that consuming a diet rich in antioxidants and anti-inflammatory components such as those found in fruits, nuts, vegetables, and fish may reduce age-related cognitive decline and the risk of developing various neurodegenerative diseases. Numerous studies have been published over the last decade focusing on nutrition and how this impacts health. The main objective of the current article is to review the data linking the role of diet and nutrition with aging and age-related cognitive decline. Specifically, we discuss the roles of micronutrients and macronutrients and provide an overview of how the gut microbiota-gut-brain axis and nutrition impact brain function in general and cognitive processes in particular during aging. We propose that dietary interventions designed to optimize the levels of macro and micronutrients and maximize the functioning of the microbiota-gut-brain axis can be of therapeutic value for improving cognitive functioning, particularly during aging.
均衡、营养的饮食对于维持健康很重要，尤其是随着个体年龄的增长。有几项研究表明，摄入富含抗氧化剂和抗炎成分的饮食，如水果、坚果、蔬菜和鱼类中的成分，可能会减少与年龄相关的认知能力下降和各种神经退行性疾病的风险。在过去十年中，已经发表了许多研究关注营养以及它如何影响健康。目前这篇文章的主要目的是回顾与饮食和营养与衰老和与年龄相关的认知能力下降相关的作用的数据。具体来说，我们讨论了微量营养素和宏量营养素的作用，并概述了肠道微生物群-肠道-大脑轴以及营养如何影响大脑功能，特别是在衰老过程中对认知过程的影响。我们提出，旨在优化宏量营养素和微量营养素水平并最大限度地发挥微生物群-肠道-大脑轴功能的饮食干预措施可能具有治疗价值，可以改善认知功能，尤其是在衰老过程中。
