The analysis has been printed in the ‘Molecular Nutrition and Food Research Journal’. Also Read | Early Data Suggests COVID-19 Symptoms In South Africa Milder Than Earlier Waves, Says WHO.
The examine was led by Cristina Andres-Lacueva, professor at the Faculty of Pharmacy and Food Sciences and head of the Biomarkers and Nutritional Metabolomics of Food Research Group of the UB and the Biomedical Research Network Center in Frailty and Healthy Aging (CIBERFES), which can also be half of the Food Innovation Network of Catalonia (XIA). Also Read | Omicron: All 9 Patients in Rajasthan Test COVID-19 Negative, Discharged From Hospital.
This European examine, half of the Joint Programming Initiative “A Healthy Diet for a Healthy Life” (JPI HDHL), was carried out over 12 years with the participation of 842 folks aged over 65 in the Bordeaux and Dijon areas (France).
The examine analysed the relationship between the metabolism of dietary parts, intestinal microbiota, endogenous metabolism and cognitive impairment.
Mireia Urpi-Sarda, from the Department of Nutrition, Food Science and Gastronomy and CIBERFES, famous, “what we analysed in the cohorts under study is the modulating role of the diet in the risk of suffering cognitive impairment.”
Urpi-Sarda identified that the outcomes confirmed a big affiliation between these processes and sure metabolites. The outcomes revealed a protecting affiliation between metabolites derived from cocoa, espresso, mushrooms and crimson wine, microbial metabolism of polyphenol-rich meals (apple, cocoa, inexperienced tea, blueberries, oranges or pomegranates) and cognitive impairment in the aged.
The evaluation of plasma samples indicated that some metabolites are associated to the development of cognitive impairment and dementia. Professor Cristina Andres-Lacueva defined, “for example, 2-furoylglycine and 3-methylanthine, which are biomarkers of coffee and cocoa consumption, had a protective profile, while saccharin -derived from the consumption of artificial sweeteners- is associated with a damaging role.”
Merce Pallas, professor at the Faculty of Pharmacy and Food Sciences and member of the Institute of Neurosciences (UBNeuro) of the UB, burdened that the examine of the relationship between cognitive impairment, the metabolism of the microbiota and meals and endogenous metabolism is crucial to develop preventive and therapeutic methods that assist to take care of our cognitive well being.
Therefore, adjustments in way of life and weight loss plan are decisive as a technique to forestall cognitive deterioration and its development in neurodegenerative ailments comparable to Alzheimer’s and different dementias.
“A higher intake of fruits, vegetables and plant-based foods provides polyphenols and other bioactive compounds that could help reduce the risk of cognitive decline due to ageing,” mentioned Cristina Andres-Lacueva.
Teams from the Department of Pharmacology, Toxicology and Therapeutic Chemistry of the Faculty of Pharmacy and Food Sciences, and the Department of Genetics, Microbiology and Statistics of the Faculty of Biology have additionally participated in the examine. The University of Bordeaux and the INRAE Center of the University Clermont-Ferrand (France), King’s College London (United Kingdom), the University of Amsterdam (Netherlands) and the Paracelsus Medical Private University (Austria) have additionally collaborated in the examine. The analysis had acquired funding from the International Joint Programming Actions PCIN-2015-229, from the European Regional Development Funds (ERDF) and from the former Ministry of Economy, Industry and
Competitiveness (MINECO), by means of the Joint Programming Initiative “A Healthy Diet for a Healthy Life.”
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