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Pakistan Journal of Biological Sciences

Year: 2020 | Volume: 23 | Issue: 5 | Page No.: 575-589
Review Article

Alzheimer’s Disease and Functional Foods: An Insight on Neuroprotective Effect of its Combination

Nur Hasnieza Mohd Rosli
Biomedical Science Program, Faculty of Health Sciences, Universiti Kebangsaan Malaysia, Jalan Raja Muda Abdul Aziz, 50300 Kuala Lumpur, Malaysia
Hanis Mastura Yahya
Centre for Healthy Aging and Wellness, Faculty of Health Sciences, Universiti Kebangsaan Malaysia, Jalan Raja Muda Abdul Aziz, 50300 Kuala Lumpur, Malaysia
Suzana Shahar
Centre for Healthy Aging and Wellness, Faculty of Health Sciences, Universiti Kebangsaan Malaysia, Jalan Raja Muda Abdul Aziz, 50300 Kuala Lumpur, Malaysia
Farah Wahida Ibrahim
Biomedical Science Program, Faculty of Health Sciences, Universiti Kebangsaan Malaysia, Jalan Raja Muda Abdul Aziz, 50300 Kuala Lumpur, Malaysia
Nor Fadilah Rajab
Biomedical Science Program, Faculty of Health Sciences, Universiti Kebangsaan Malaysia, Jalan Raja Muda Abdul Aziz, 50300 Kuala Lumpur, Malaysia
LiveDNA: 60.8159
Alzheimer’s disease (AD) is a progressive neurodegenerative disease which impairs memory and cognitive function. Currently, AD has no cure and treatments are focused on relieving its symptoms. Several functional plants and foods, such as pomegranate, date fruits, honey, black seeds and figs, possess nutritious properties which alleviate AD. In vitro and in vivo studies reported that these functional foods exert neuroprotective effects through their antioxidant and anti-inflammatory properties. This review are going to discusses the bioactive components and neuroprotective activities of the functional foods such as pomegranate, dates, honey, black seeds and figs and the potential of functional foods combinations to alleviate AD. Functional food combinations have potential to be consumed for health benefit for the prevention and treatment of AD. This review summarises the functional foods which can be useful for the prevention, treatment and management of AD via oxidative and inflammatory mechanisms. Besides, it provides a new insight on the potential of functional food combinations for the prevention and treatment of AD.
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