Main description:

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.

Contents:

Chapter 1_Global Prevalance and Incidence of AD. - Chapter 2_Risk factors and Symptoms. - Chapter 3_Detailed Pathology of AD. -Chapter 4_Role of genetics in AD. -Chapter 5_Experimental models of AD. - Chapter 6_Current Pharmaceutical and non-pharmaceutical therapies for AD. - Chapter 7_Antioxidants and AD. - Chapter 7.1.1_Supplementation of Vitamin C, B &E. - Chapter 7.1.2_Extra virgin olive oil. - Chapter 7.1.3_Omega 3 fatty acids. - Chapter 7.1.4_N Acetyl cysteine. -Chapter 7.1.5_Pycnogenol. - Chapter 7.1.6_Baicalin. -Chapter 7.2_Fruits, vegetables, nuts and other natural products. - Chapter 7.2.1_Gingo biloba. - Chapter 7.2.2_Avocados. - Chapter 7.2.3_Grapes and wine. - Chapter 7.2.4_Cruciferous vegetable. - Chapter 7.2.4_Garlic & Onion. - Chapter 7.2.5_Leafy Greens. - Chapter 7.2.6_Tomato and lycopene. - Chapter 7.3_Fruits Chapter 7.3.1_Citrus fruits Chapter 7.3.2_Pomegranate Chapter 7.3.3_Berries. -Chapter 7.3.4_Figs Chapter 7.4_Nuts. -Chapter 7.4.1_Walnut. -Chapter 7.4.2_Almonds. -Chapter 7.4.3_Hazelnuts and Other nuts. -Chapter 7.5_Spices. -Chapter 7.5.1_Ginger. -Chapter 7.5.2_Pepper-Chapter 7.5.3_Cloves and asafoetida-Chapter 7.5.4_Nutmeg and cumin-Chapter 7.5.5_Turmeric and Cinnamon. -Chapter 8_Ayurvedic medicinal plants. -Chapter 9_Medicinal plants from Siddha system. -Chapter 10_Homeopathic plant remedies. -Chapter 11_Mediterranean diet and AD. -Chapter 12_Dietary Approaches to Stop Hypertension (DASH) diet. -Chapter 13_Mediterranean-DASH Intervention for Neurodegenerative Delay (MIND) diet. -Chapter 14_Fish-based diet and Low-copper diet. -Chapter 15_Foods increasing Gut microbiota. -Chapter 16_Foods reducing Constipation. -Chapter 17_Foods reducing risk factors for AD. -Chapter 18_Obstacles that negatively affect the efficacy. -Chapter 19_Dosage, side effects and toxicity. -Chapter 20_Limitations.