Dietary Phenolic Acids and Their Major Food Sources Are Associated with Cognitive Status in Older Italian Adults

Godos, Justyna; Caraci, Filippo; Micek, Agnieszka; Castellano, Sabrina; D’Amico, Emanuele; Paladino, Nadia; Ferri, Raffaele; Grosso, Giuseppe

doi:10.3390/antiox10050700

Cited by 34 publications

(24 citation statements)

References 60 publications

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“…The findings support the beneficial health effects of dietary phenolics including antiplatelet activity [51], antioxidative properties [52] and anti-inflammatory activity [53][54][55]. Furthermore, plant-based diets which provide a reliable source of phenolic compounds are reported to have a potential role in lowering the risk of cognitive disorders [56][57][58].…”

Section: Food and Health Among The Elderlysupporting

confidence: 62%

A Review Study of a Green Diet and Healthy Ageing

Fong

Chiu

Chan

et al. 2021

IJERPH

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Nowadays people are living longer, and there has been a substantial growth in the global elderly population in the past decades. While life expectancy is increasing, there are growing concerns towards the heavy financial and social burdens related to chronic diseases among the elderly. These have been critical health care issues, and healthy ageing is considered a top priority in public health. Diet and eating habits are crucial factors contributing to healthy ageing. These important aspects have attracted much attention in health research, particularly in consideration of the causes and management of chronic conditions which affect most elder adults in the world. Recently, a growing number of investigations have reported significant findings on the association of reduction in the risks of chronic non-communicable diseases with plant-based diets. Meanwhile, there have been worldwide initiatives and programmes implemented for reduction of salt intake. A green diet, which emphasises the consumption of a diet rich in plant foods with minimal portions of red or processed meat and reduced salt intake, is advocated with due consideration to the importance of sustainable environment and healthy ageing. This paper highlights a brief review of the recent advance of knowledge in diet and health, its effects on the elderly and the significance of a green diet on healthy ageing. Implications for a green diet and recommendations for future research are also discussed.

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Section: Food and Health Among The Elderlysupporting

confidence: 62%

A Review Study of a Green Diet and Healthy Ageing

Fong

Chiu

Chan

et al. 2021

IJERPH

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“…Finally, a recent study conducted by our group supports a protective effect of phenolic acid intake against cognitive decline. The study involved 883 older individuals (mean age 64.9 years old, 56.7% female) from the MEAL (Mediterranean healthy Eating, Aging, and Lifestyle) study recruited from the general population of Catania, South Italy, showed an inverse association between the highest quartile of total phenolic acid intake and impaired cognitive status [odds ratio (OR) = 0.36, 95% confidence interval (CI): 0.14 to 0.92] [16]. Among specific groups and individual compounds, significant associations were found for greater intake of hydroxycinnamic acids (OR = 0.35, 95% CI: 0.13 to 0.91) and caffeic acid (OR = 0.32, 95% CI: 0.11 to 0.93) [16].…”

Section: Studies Conducted On Humans On Phenolic Acids and Cognitive ...mentioning

confidence: 99%

Phenolic Acids and Prevention of Cognitive Decline: Polyphenols with a Neuroprotective Role in Cognitive Disorders and Alzheimer’s Disease

et al. 2022

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Cognitive impairment, also known as cognitive decline, can occur gradually or suddenly and can be temporary or more permanent. It represents an increasingly important public health problem and can depend on normal aging or be linked to different neurodegenerative disorders, including Alzheimer’s disease (AD). It is now well-established that lifestyle factors including dietary patterns play an important role in healthy aging as well as in the prevention of cognitive decline in later life. Among the natural compounds, dietary polyphenols including phenolic acids have been recently the focus of major attention, with their supplementation being associated with better cognitive status and prevention of cognitive decline. Despite their therapeutic potential, human studies investigating the relation between phenolic acids intake and cognitive outcomes are rather scarce. In this review, we provide preclinical evidence that different dietary polyphenols such as rosmarinic acid, ellagic acid, and cinnamic aldehyde can exert neuroprotective and pro-cognitive activities through different molecular mechanisms including the modulation of pro-oxidant and antioxidant machinery as well as inflammatory status. Future and more numerous in vivo studies are needed to strengthen the promising results obtained at the preclinical level. Despite the excellent pharmacokinetic properties of phenolic acids, which are able to be accumulated in the brain at pharmacologically relevant levels, future studies should also identify which among the different metabolites produced as a consequence of phenolic acids’ consumption may be responsible for the potential neuroprotective effects of this subgroup of polyphenols.

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“…Brown rice is also known for its high phenolic content that promotes human health by reducing oxidative damage, such as phenolic acids and flavonoids [ 14 ]. Higher intake of phenolic acids and flavonoids has been associated with cognitive status and function in observational studies of humans [ 15 , 16 , 17 , 18 , 19 , 20 ]. Specifically, among phenolic acids, ferulic acid, though also found in cereals other than brown rice, is abundantly present in brown rice, and there have been numerous studies on its benefits (see review [ 1 ]).…”

Section: Introductionmentioning

confidence: 99%

Effect of the Intake of Brown Rice for Six Months on the Cognitive Function in Healthy Elderly Persons: A Study Protocol for a Pilot, Non-Randomized Controlled Trial

Takano

Kokubun

Saika

et al. 2021

MPs

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The nutritional components of brown rice have been reported to be effective against diabetes mellitus. Recent animal studies have suggested that it is also effective in maintaining cognitive function. Therefore, in this study, we examined the effect of a brown rice diet on cognitive function in individuals aged over 60 years. The study participants were recruited from a pool of individuals aged ≥60 years who were using elderly care facilities. The participants were provided with four servings of brown or white rice per week for 6 months, and their cognitive function was measured before and after the intervention period. Prior to the intervention, participants tasted the white and brown rice to determine which type they would like to be offered over the 6-month period. Since rice is the staple food of the participants in this study, they were allowed to decide whether they wanted to eat white or brown rice.

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Dietary Phenolic Acids and Their Major Food Sources Are Associated with Cognitive Status in Older Italian Adults

Cited by 34 publications

References 60 publications

A Review Study of a Green Diet and Healthy Ageing

A Review Study of a Green Diet and Healthy Ageing

Phenolic Acids and Prevention of Cognitive Decline: Polyphenols with a Neuroprotective Role in Cognitive Disorders and Alzheimer’s Disease

Effect of the Intake of Brown Rice for Six Months on the Cognitive Function in Healthy Elderly Persons: A Study Protocol for a Pilot, Non-Randomized Controlled Trial

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