维生素D对痴呆症影响的综合机制研究综述

IF 1 Q4 FOOD SCIENCE & TECHNOLOGY Nutrition & Food Science Pub Date : 2021-11-18 DOI:10.1108/nfs-08-2021-0256
J. Jafarzadeh, L. Payahoo, M. Yousefi, A. Barzegar
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引用次数: 0

摘要

目的探讨维生素D在痴呆预防、缓解痴呆严重程度及并发症中的作用机制。提取并讨论了2000年至2021年间被Scopus、Elsevier、PubMed、Embase和谷歌Scholar等科学数据库收录的所有论文。通过痴呆、维生素D、氧化应激、炎症、淀粉样蛋白-肽等关键词探讨维生素D在降低痴呆严重程度中的作用机制。设计/方法/方法痴呆症是一种世界范围内普遍存在的认知障碍,特别是在老年人中,并伴有严重残疾。除遗传因素外,生物因素和生活方式因素也与痴呆症的发生有关。不健康的饮食和微量营养素缺乏是可以改变的因素。维生素D是维持大脑健康的重要微量元素之一。除了参与基因表达、骨矿化、细胞凋亡、炎症、骨骼成熟、磷酸盐和钙的嗜神经作用和止血外,维生素D还通过基因组和非基因组途径发挥神经保护作用。研究发现:维生素D通过多种机制上调与痴呆发病率相关的多种基因的表达。降低氧化应激和神经炎性细胞因子水平、调节Tau和淀粉样蛋白等替代蛋白的表达、中枢神经系统和血管内钙稳态被认为是其主要机制。考虑到饮食在预防痴呆症中的重要性,坚持为大脑功能提供必需营养素的健康饮食似乎迫在眉睫。建议定期控制血清维生素D水平,如果缺乏,建议通过相关来源或补充剂补充维生素D。其他相关机制需要进一步的研究来阐明。
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The comprehensive mechanistic insight into the effects of vitamin D on dementia – a review
Purpose This paper aims to depict the mechanistic role of vitamin D on dementia prevention, relief of the severity and the complication of the disease. All papers indexed in scientific databases, including Scopus, Elsevier, PubMed, Embase and Google Scholar between 2000 and 2021 were extracted and discussed. To present the mechanistic role of vitamin D in declining the severity of dementia, keywords including dementia, vitamin D, oxidative stress, inflammation, amyloid beta-Peptides were used. Design/methodology/approach Dementia is a prevalent cognitive disorder worldwide, especially in elderly people, which is accompanied by serious disabilities. Besides genetic, biological and lifestyle factors are involved in the incidence of dementia. An unhealthy diet along with micronutrient deficiencies are among modifiable factors. Vitamin D is one of the important micronutrients in brain health. Besides the involvement in gene expression, bone mineralization, apoptosis, inflammation, skeletal maturation, neurotropic action and hemostasis of phosphate and calcium, vitamin D also exerts neuroprotective effects via genomic and non-genomic pathways. Findings Vitamin D up-regulates the expression of various genes involved in dementia incidence via various mechanisms. Decreasing oxidative stress and the neuro-inflammatory cytokines levels, regulation of the expression of alternated Proteins including Tau and Amyloid-ß, calcium homeostasis in the central nervous system and also vascular are considered main mechanisms. Originality/value Considering the importance of diet in preventing dementia, adherence to a healthy diet that provides essential nutrients to brain function seems to be urgent. Controlling serum levels of vitamin D periodically and providing vitamin D by related sources or supplements, if there is a deficiency, is recommended. Future studies are needed to clarify other related mechanisms.
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来源期刊
Nutrition & Food Science
Nutrition & Food Science FOOD SCIENCE & TECHNOLOGY-
CiteScore
2.80
自引率
8.30%
发文量
85
期刊介绍: Nutrition & Food Science* (NFS) is an international, double blind peer-reviewed journal offering accessible and comprehensive coverage of food, beverage and nutrition research. The journal draws out the practical and social applications of research, demonstrates best practice through applied research and case studies and showcases innovative or controversial practices and points of view. The journal is an invaluable resource to inform individuals, organisations and the public on modern thinking, research and attitudes to food science and nutrition. NFS welcomes empirical and applied research, viewpoint papers, conceptual and technical papers, case studies, meta-analysis studies, literature reviews and general reviews which take a scientific approach to the following topics: -Attitudes to food and nutrition -Healthy eating/ nutritional public health initiatives, policies and legislation -Clinical and community nutrition and health (including public health and multiple or complex co-morbidities) -Nutrition in different cultural and ethnic groups -Nutrition during pregnancy, lactation, childhood, and young adult years -Nutrition for adults and older people -Nutrition in the workplace -Nutrition in lower and middle income countries (incl. comparisons with higher income countries) -Food science and technology, including food processing and microbiological quality -Genetically engineered foods -Food safety / quality, including chemical, physical and microbiological analysis of how these aspects effect health or nutritional quality of foodstuffs
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