Md Salahuddin , Ahmed A.A. Abdel-Wareth , Ahmed K. Rashwan , Kohzy Hiramatsu , Sadanand Fulzele , Jayant Lohakare
{"title":"鸡蛋营养素在阿尔茨海默病中的作用:探索潜在益处和生物学见解","authors":"Md Salahuddin , Ahmed A.A. Abdel-Wareth , Ahmed K. Rashwan , Kohzy Hiramatsu , Sadanand Fulzele , Jayant Lohakare","doi":"10.1016/j.fbio.2024.105096","DOIUrl":null,"url":null,"abstract":"<div><div>This review investigates the potential link between egg consumption and Alzheimer's disease (AD) through a nutritional lens, focusing on key nutrients found in eggs such as choline, docosahexaenoic acid (DHA), and tryptophan (TRP). Eggs are recognized for their high-quality protein content and are rich in nutrients essential for brain health. Notably, national health guidelines have shifted away from considering eggs as a risk factor for hypercholesterolemia and cardiovascular disease, largely due to the complex relationship between dietary cholesterol and blood cholesterol levels. Although eggs are a significant source of dietary cholesterol, recent studies suggest that the cholesterol in eggs does not substantially raise blood cholesterol levels or increase the risk of heart disease. This review also explores how nutrients like choline, DHA, and TRP in eggs contribute to cognitive health and may help reduce the risk of age-related cognitive decline, including AD. While the direct connection between egg consumption and AD is not fully established, the neuroprotective roles of these nutrients highlight the importance of further research. Additionally, this review addresses common misconceptions about egg cholesterol, emphasizing the importance of eggs as part of a balanced diet for maintaining brain health and potentially mitigating the risk of neurodegenerative diseases.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":null,"pages":null},"PeriodicalIF":4.8000,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2212429224015268/pdfft?md5=749b9cc996496cf25a8d5e35f5891d05&pid=1-s2.0-S2212429224015268-main.pdf","citationCount":"0","resultStr":"{\"title\":\"The role of egg-derived nutrients in Alzheimer's disease: Exploring potential benefits and biological insights\",\"authors\":\"Md Salahuddin , Ahmed A.A. Abdel-Wareth , Ahmed K. Rashwan , Kohzy Hiramatsu , Sadanand Fulzele , Jayant Lohakare\",\"doi\":\"10.1016/j.fbio.2024.105096\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>This review investigates the potential link between egg consumption and Alzheimer's disease (AD) through a nutritional lens, focusing on key nutrients found in eggs such as choline, docosahexaenoic acid (DHA), and tryptophan (TRP). Eggs are recognized for their high-quality protein content and are rich in nutrients essential for brain health. Notably, national health guidelines have shifted away from considering eggs as a risk factor for hypercholesterolemia and cardiovascular disease, largely due to the complex relationship between dietary cholesterol and blood cholesterol levels. Although eggs are a significant source of dietary cholesterol, recent studies suggest that the cholesterol in eggs does not substantially raise blood cholesterol levels or increase the risk of heart disease. This review also explores how nutrients like choline, DHA, and TRP in eggs contribute to cognitive health and may help reduce the risk of age-related cognitive decline, including AD. While the direct connection between egg consumption and AD is not fully established, the neuroprotective roles of these nutrients highlight the importance of further research. Additionally, this review addresses common misconceptions about egg cholesterol, emphasizing the importance of eggs as part of a balanced diet for maintaining brain health and potentially mitigating the risk of neurodegenerative diseases.</div></div>\",\"PeriodicalId\":12409,\"journal\":{\"name\":\"Food Bioscience\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":4.8000,\"publicationDate\":\"2024-09-12\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S2212429224015268/pdfft?md5=749b9cc996496cf25a8d5e35f5891d05&pid=1-s2.0-S2212429224015268-main.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Bioscience\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2212429224015268\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Bioscience","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2212429224015268","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
The role of egg-derived nutrients in Alzheimer's disease: Exploring potential benefits and biological insights
This review investigates the potential link between egg consumption and Alzheimer's disease (AD) through a nutritional lens, focusing on key nutrients found in eggs such as choline, docosahexaenoic acid (DHA), and tryptophan (TRP). Eggs are recognized for their high-quality protein content and are rich in nutrients essential for brain health. Notably, national health guidelines have shifted away from considering eggs as a risk factor for hypercholesterolemia and cardiovascular disease, largely due to the complex relationship between dietary cholesterol and blood cholesterol levels. Although eggs are a significant source of dietary cholesterol, recent studies suggest that the cholesterol in eggs does not substantially raise blood cholesterol levels or increase the risk of heart disease. This review also explores how nutrients like choline, DHA, and TRP in eggs contribute to cognitive health and may help reduce the risk of age-related cognitive decline, including AD. While the direct connection between egg consumption and AD is not fully established, the neuroprotective roles of these nutrients highlight the importance of further research. Additionally, this review addresses common misconceptions about egg cholesterol, emphasizing the importance of eggs as part of a balanced diet for maintaining brain health and potentially mitigating the risk of neurodegenerative diseases.
Food BioscienceBiochemistry, Genetics and Molecular Biology-Biochemistry
CiteScore
6.40
自引率
5.80%
发文量
671
审稿时长
27 days
期刊介绍:
Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.