| Description |
1 online resource (xvi, 353 pages) : illustrations |
| Series |
Nutritional neurosciences |
|
Nutritional neurosciences
|
| Contents |
Module 1_Introduction, pathology, genetics and current medications of AD -- Module 2_Effect of diet patterns at the cellular and molecular levels in AD -- Module 3_Specific phytochemicals and food substances as a therapy for AD -- Module 4_Role of medicinal plant in the management of AD. -Module 5_Probiotic and dietary interventions in AD -- Module 6_Advantages and disadvantages of nutraceuticals during AD |
| Summary |
This book reviews the potential effect of diet modification, lipids, and carbohydrate consumptions, vitamin supplementation, antioxidants, and nutraceuticals in the prevention and management of Alzheimer's disease. The initial chapter of the book presents the pathophysiological mechanisms, risk factors, genetic predisposition, disease diagnosis, pathology, and current treatment strategies against Alzheimer's disease. It also highlights recent developments in exploring novel compounds for the prevention and treatment of Alzheimer's disease. Subsequently, it highlights the therapeutic effect and regulation of molecular targets by natural compounds. The book discusses the potential of natural compounds in inhibiting the formation and deposition of A peptides. It examines the natural compounds in modulating intracellular signaling molecules and enzymes involved in the pathogenesis of Alzheimer's disease. In summary, this book helps understand the role of natural compounds as a therapeutic approach in amelioration and preventing detrimental effects of Alzheimer's disease |
| Subject |
Alzheimer's disease -- Diet therapy
|
|
Functional foods.
|
|
Functional foods
|
| Form |
Electronic book
|
| Author |
Thenmozhi, A. J. (Arokiasamy Justin), editor
|
|
Manivasagam, T. (Thamilarasan), editor
|
| ISBN |
9789819906772 |
|
9819906776 |
|
