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The neuroprotective properties of nutrition

Slagter, P. (2011) The neuroprotective properties of nutrition. Bachelor's Thesis, Biology.

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Parkinson’s disease (PD) and Alzheimer’s disease (AD) are the two most common forms of neurodegenerative diseases. The most important risk factor for these diseases is ageing, and since people these days get older, it is thought that the amount of people suffering from AD and PD will only increase. Because nutrition is something we need every day, it would be very convenient if nutrition could help us delay the onset and progression of these diseases. In this thesis I examined the role of several nutritional components (vitamins, minerals, fatty acids, antioxidants and caffeine) that are thought to play a role in delaying the onset and progression of AD and PD. These components are found in commonly available foods and beverages, and are not harmful when taken in, in moderate amounts. Most of the mentioned nutritional components act on the same pathways, e.g. the caspase pathway, and lower the levels of the same hazardous substances, e.g. ROS and GSK-3. However, some components have not yet been tested in human trails and their effectiveness in the human brain remains to be investigated. In addition to this, of Hcy, vitamin E and quercetin is not quite well understood through which pathways they exert their neuroprotective effects. To conclude, more research done on animals as well as human trails are needed to fully elucidate the pathways that are influenced by the mentioned components. In the meantime however, it is advisable to eat a varied diet.

Item Type: Thesis (Bachelor's Thesis)
Degree programme: Biology
Thesis type: Bachelor's Thesis
Language: English
Date Deposited: 15 Feb 2018 07:45
Last Modified: 15 Feb 2018 07:45

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