Proponiendo biomarcadores para evaluar las alteraciones en la homeostasis cerebral de hierro y su relación con la fisiopatología de la Enfermedad de Alzheimer

Tapia-Saavedra, Alexis

doi:10.4067/s0717-92272007000100007

Cited by 1 publication

(1 citation statement)

References 65 publications

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“…Iron oxidation-reduction (redox) reactions are essential for iron's cofactor functions in several enzymes, but these same properties make free ferrous iron (Fe +2 ) highly toxic because of its ability to generate free radicals. Free ferrous iron in the circulating blood binds strongly to Transferrin (Tf), hindering its power as a reducing agent and thereby preventing its interaction with H 2 O 2 , which would result in the formation of the harmful hydroxyl radical (Fenton's reaction), which could damage lipids, proteins, Deoxyribonucleic Acid (DNA), and carbohydrates 12 .…”

Section: Alzheimer's Disease Pathophysiologymentioning

confidence: 99%

Nutritional aspects and their influences on the pathophysiology of

Nascimento¹,

Costa²,

Freitas³

2014

Rev. Ciênc. Méd.

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The objective of this study was to conduct a review about the nutritional aspects and their influences on the pathophysiology of Alzheimer’s disease. The review describes the pathophysiology of Alzheimer’s disease, the generally indicated diets, and the nutritional factors that may aggravate the disease based on a literature review using the following keywords in English and Portuguese: “Alzheimer’s disease”, “physiopathology”, “nutritional aspects”, and “antioxidants”. A total of 100 articles were found, 48 in Lilacs and 52 in MedLine, but only 54 articles were selected for the review. The use of antioxidants as free radical scavengers is generally indicated in diets for Alzheimer’s patients. Studies also suggest that caffeine, vitamin B12, and folic acid have neuroprotective effects. Cohort studies found that a high intake of saturated fatty acids and obesity increase the risk of Alzheimer’s disease. People with Alzheimer’s disease should avoid diets high in carbohydrates and saturated fats, and prefer foods high in antioxidants.Keywords: Alzheimer disease; Antioxidants; Neurophysiology; Review literture as topic.

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Section: Alzheimer's Disease Pathophysiologymentioning

confidence: 99%